Low Sodium Chicken and Vegetable Stir-Fry
This vibrant and wholesome Low Sodium Chicken and Vegetable Stir-Fry is a quick and healthy weeknight meal packed with flavor and nutrition. Featuring tender strips of chicken breast and a colorful array of crisp vegetables—including carrots, broccoli, red bell pepper, and snow peas—this recipe is light on sodium but heavy on taste, thanks to fresh garlic, ginger, and a savory low-sodium soy sauce-based glaze. Ready in just 35 minutes, it’s perfect for busy nights and delivers restaurant-quality stir-fry right to your table. Drizzled with fragrant sesame oil and topped with fresh green onions, this dish is a heart-healthy, low-salt delight that pairs beautifully with steamed brown rice or quinoa. Whether you're cutting down on sodium or just looking for a delicious stir-fry, this recipe proves you don’t have to compromise on flavor!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 2 medium Carrots
- 2 cups Broccoli florets
- 1 large Red bell pepper
- 1 cup Snow peas
- 0.5 cup Low sodium chicken broth
- 1 tablespoon Cornstarch
- 3 tablespoons Low sodium soy sauce
- 1 tablespoon Fresh ginger
- 2 cloves Garlic
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 2 stalks Green onions
- 0.5 teaspoon Black pepper
Instructions
Slice the boneless, skinless chicken breast into thin strips. Set aside.
Peel and slice the carrots into thin rounds.
Cut the red bell pepper into thin strips and set aside with the broccoli florets.
Rinse the snow peas and pat them dry.
In a small bowl, mix the low sodium chicken broth and cornstarch until smooth. Add the low sodium soy sauce and set aside.
Grate the fresh ginger using a fine grater and mince the garlic cloves. Slice the green onions thinly.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of olive oil.
Add the chicken strips to the wok and stir-fry for about 5-6 minutes, or until the chicken is cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of olive oil.
Add the minced garlic and grated ginger to the wok followed by the sliced carrots. Stir-fry for 2 minutes.
Add the broccoli florets, red bell pepper strips, and snow peas to the wok and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the wok along with the sauce mixture. Stir well to coat evenly and cook for 2 more minutes, allowing the sauce to thicken.
Drizzle the sesame oil over the stir-fry and toss everything together.
Garnish with sliced green onions and a sprinkle of black pepper before serving hot.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 17.8 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 291 mg | 22% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2480 mg | 53% | |
*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.
