Low Sodium Chicken and Bell Pepper Stir-Fry
Packed with vibrant colors and bold flavors, this Low Sodium Chicken and Bell Pepper Stir-Fry is a healthy twist on a takeout classic! Featuring tender strips of chicken and crisp red, green, and yellow bell peppers, this recipe is elevated by a fragrant combination of garlic, fresh ginger, and a lightly sweetened sauce made with low sodium soy sauce, honey, and rice vinegar. Perfect for busy weeknights, this quick-cooking dish comes together in just 30 minutes and is versatile enough to be served over rice or noodles. Garnished with green onions and sesame seeds, it’s a wholesome, low-sodium solution for flavor-packed stir-fry lovers seeking a guilt-free meal.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 3 medium Garlic cloves
- 1 inch Fresh ginger
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 2 tablespoons Olive oil
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Green onions
- 1 tablespoon Sesame seeds
Instructions
Slice the chicken breasts into thin strips, about 1/4 inch thick, to ensure they cook quickly and evenly.
Wash and cut the red, green, and yellow bell peppers into thin strips approximately the same size as the chicken for even cooking.
Peel and finely chop the garlic cloves and ginger, keeping them separate.
In a small bowl, combine the low sodium soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water. Mix well to create a sauce, then set aside.
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.
Add the chicken strips to the pan and stir-fry for about 5-6 minutes until they are browned and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining tablespoon of olive oil.
Add the chopped garlic and ginger to the pan, and stir-fry for about 30 seconds until fragrant.
Add the sliced bell peppers to the pan and stir-fry for about 3-4 minutes until they are tender-crisp.
Return the cooked chicken to the pan and toss everything together.
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything in the sauce.
Reduce the heat to low and allow the stir-fry to simmer for another 2 minutes until the sauce has thickened slightly.
Season with freshly ground black pepper to taste.
Garnish with chopped green onions and a sprinkle of sesame seeds before serving.
Serve hot over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 27.4 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2605 mg | 55% | |
*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.
