Low Sodium Chicken and Broccoli Stir-Fry
Elevate weeknight dinners with this flavorful and health-conscious Low Sodium Chicken and Broccoli Stir-Fry! Packed with tender, pan-seared chicken breast and crisp, vibrant broccoli florets, this recipe features a savory yet light sauce made from low sodium chicken broth and soy sauce. Aromatic garlic and ginger lend bold Asian-inspired flavors, while a touch of cornstarch creates a silky, satisfying texture. Perfectly cooked in a hot skillet or wok within minutes, this stir-fry is ideal for busy schedules and serves as a wholesome, low-sodium alternative to traditional takeout. Garnish with fresh green onions and pair it with steamed rice or noodles to complete this quick, nutritious meal that’s sure to delight your taste buds.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 4 cups broccoli florets
- 0.5 cup low sodium chicken broth
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons low sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 stalks green onions
- 0.25 teaspoon black pepper
Instructions
Slice the chicken breast into thin strips or bite-sized pieces.
Finely chop the garlic and grate the ginger. Slice the green onions, keeping the white and green parts separate.
In a small bowl, whisk together the low sodium chicken broth, low sodium soy sauce, and black pepper.
In another small bowl, mix the cornstarch and water to create a slurry.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and the sesame oil.
Add the chicken to the pan and stir-fry for about 4-5 minutes until well-browned and cooked through. Remove the chicken and set it aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
Add the broccoli florets to the pan and stir-fry for about 3-4 minutes until they are bright green and tender-crisp.
Return the chicken to the pan and pour in the broth and soy sauce mixture. Stir to combine everything.
Add the cornstarch slurry to the pan and mix well, allowing the sauce to thicken for about 1-2 minutes.
Turn off the heat and add the green parts of the green onions on top as a garnish.
Serve the stir-fry hot, over steamed rice or noodles if desired.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 5.6 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1403 mg | 30% | |
*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.
