Low Sodium Bird's Nest
Delight in the vibrant flavors and artful presentation of **Low Sodium Bird's Nest**, a healthy twist on a classic Asian-inspired dish. This recipe features a "nest" of tender rice noodles cradling a colorful, nutrient-packed stir-fry of chicken, julienned carrots, crisp snow peas, and sweet red bell peppers. Infused with the delicate spice of fresh ginger and garlic, the dish is brought to life with a light, savory sauce made from low-sodium chicken broth and soy sauce, making it perfect for those mindful of their sodium intake. Quick to prepare in just 40 minutes, this recipe is as visually stunning as it is delicious, ideal for weeknight dinners or special occasions. A drizzle of fragrant sesame oil and a sprinkle of green onions take this wholesome creation to the next level. Treat your taste buds while embracing a heart-healthy, low-sodium lifestyle!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 2 tablespoons vegetable oil
- 200 grams boneless skinless chicken breast
- 1 medium, julienned carrot
- 1 small, thinly sliced red bell pepper
- 100 grams snow peas
- 1 tablespoon, grated fresh ginger
- 2 cloves, minced garlic
- 1 cup low sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sesame oil
- 2 stalks, sliced green onions
Instructions
Cook the rice noodles according to package instructions. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken breast, cut into thin strips, to the skillet. Stir-fry until fully cooked, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the julienned carrot, sliced red bell pepper, and snow peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Add the grated ginger and minced garlic to the vegetables. Stir-fry for another minute until fragrant.
In a small bowl, mix the low sodium chicken broth, cornstarch, and water. Stir well to dissolve the cornstarch.
Pour the broth mixture and low sodium soy sauce over the vegetables in the skillet. Stir continuously until the sauce thickens.
Return the cooked chicken to the skillet. Stir to combine everything and heat through.
Remove the skillet from heat and stir in the sesame oil and sliced green onions.
To serve, place the cooked noodles onto a serving platter, forming a nest shape. Spoon the chicken and vegetable stir-fry over the top of the noodles, distributing evenly.
Serve immediately while hot and enjoy your Low Sodium Bird's Nest.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 11.1 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1451 mg | 31% | |
*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.
