Low Sodium Chicken and Vegetable Stir Fry
Transform your weeknight dinners with this vibrant, heart-healthy Low Sodium Chicken and Vegetable Stir Fry, a flavorful yet guilt-free twist on a classic dish. Packed with lean chicken, crisp broccoli, julienned carrots, and colorful bell peppers, this recipe delivers a satisfying medley of textures and fresh flavors without overwhelming your sodium intake. Using low sodium soy sauce and a quick marinade, the chicken stays juicy and flavorful while garlic, ginger, and a touch of sesame oil infuse the stir fry with irresistible aroma and depth. Ready in just 35 minutes, this quick and easy stir fry is perfect for busy schedules and pairs beautifully with steamed brown rice or quinoa for a wholesome and balanced meal. Ideal for those seeking low sodium recipes, healthy stir fry options, or nutrient-rich comfort food, this dish is guaranteed to become a go-to in your kitchen!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.25 cup low sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 1 cup sugar snap peas
- 2 green onions, sliced
- 0.25 teaspoon red pepper flakes
- 1 tablespoon sesame oil
Instructions
Begin by slicing the chicken breasts into thin strips, approximately 1/4-inch thick.
In a small bowl, mix together the low sodium soy sauce, cornstarch, and water until smooth.
Add the chicken strips to this mixture, toss to coat, and let it marinate while you prepare the other ingredients.
In a large wok or skillet, heat the canola oil over medium-high heat.
Add the minced garlic and grated ginger, and stir-fry for about 30 seconds, or until fragrant.
Raise the heat to high and add the chicken strips to the wok, cooking for 4-5 minutes until lightly browned and cooked through.
Remove the chicken from the wok and set aside.
In the same wok, add the red bell pepper, broccoli florets, julienned carrot, and sugar snap peas.
Stir-fry the vegetables for 5-6 minutes until they are tender-crisp.
Return the chicken to the wok with the vegetables.
Add the sliced green onions, red pepper flakes, and drizzle with sesame oil.
Toss everything together to combine well and heat through for another 2-3 minutes.
Remove from heat and serve immediately, enjoying as is or over a bed of steamed brown rice or quinoa.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2881 mg | 125% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 18.8 g | ||
| Protein | 163.1 g | 326% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 272 mg | 21% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2026 mg | 43% | |
*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.
