Low Sodium Chicken and Broccoli Stir Fry
Elevate your weeknight dinner game with this vibrant and nutritious Low Sodium Chicken and Broccoli Stir Fry, perfect for those seeking maximum flavor with less salt. Tender strips of chicken breast are stir-fried to perfection alongside crisp broccoli florets, sweet red bell peppers, and aromatic garlic and ginger, creating a medley of fresh, colorful ingredients. A light and savory sauce made with low-sodium chicken broth and soy sauce ties it all together without overwhelming your palate with excess sodium. This easy, 30-minute recipe not only prioritizes heart-healthy eating but also balances bold flavors and satisfying textures. Serve over fluffy rice or quinoa for a wholesome, well-rounded meal your family will love.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 4 cups broccoli florets
- 0.5 cup low-sodium chicken broth
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 stalks green onions, sliced
- 1 red bell pepper, sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breast into thin strips and set aside.
In a small bowl, mix the low-sodium chicken broth, low-sodium soy sauce, and cornstarch until well combined. Set this sauce mixture aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for about 5-7 minutes, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the sesame oil.
Add minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
Add the broccoli florets and red bell pepper to the skillet, and stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the sauce mixture over the chicken and vegetables, stirring constantly until the sauce thickens, about 1-2 minutes.
Add the sliced green onions and season everything with black pepper to taste.
Serve the stir fry hot over a bed of cooked rice or quinoa if desired.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 9.3 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 264 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1467 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.
