Low Sodium Basil Chicken
Savor the vibrant flavors of this Low Sodium Basil Chicken, a healthier twist on a classic favorite! This dish combines tender strips of chicken breast with aromatic fresh basil leaves, crisp red bell peppers, and sweet yellow onions, all tossed in a savory, low-sodium soy glaze. Enhanced with a subtle kick of garlic and red chili flakes, this recipe delivers bold taste while keeping sodium levels in check. Perfectly balanced with a touch of cornstarch to create a thick, glossy sauce, this meal is as satisfying as it is wholesome. Ready in under 45 minutes and perfect for weeknight dinners, it pairs beautifully with a side of steamed rice or roasted veggies. For a dish that's full of flavor but light on salt, this Low Sodium Basil Chicken is your go-to recipe!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 cup Fresh basil leaves
- 4 large Garlic cloves
- 0.5 cup Low sodium chicken broth
- 2 tablespoons Olive oil
- 1 medium Red bell pepper
- 1 medium Yellow onion
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Cornstarch
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes
- 2 tablespoons Water
Instructions
Slice the chicken breast into thin strips and set aside.
Mince the garlic cloves and julienne the red bell pepper and yellow onion.
In a small bowl, mix the cornstarch with water to create a slurry and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic, julienned red bell pepper, and yellow onion. Sauté for about 5 minutes until the vegetables are tender.
Add the cooked chicken back into the skillet with the vegetables. Pour in the low sodium chicken broth and low sodium soy sauce. Stir to combine.
Stir in the black pepper and red chili flakes to the skillet.
Add the cornstarch slurry to the skillet, stirring quickly to thicken the sauce.
Reduce heat to low and add the fresh basil leaves. Stir gently until the basil is wilted and the sauce has thickened, about 2 minutes.
Serve the basil chicken hot with steamed rice or your choice of side.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.3 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1966 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
