Low Sodium Chicken and Veggie Stir Fry
Healthy, flavorful, and quick to prepare, this Low Sodium Chicken and Veggie Stir Fry is the perfect weeknight dinner for health-conscious eaters. Made with tender strips of chicken breast, vibrant broccoli, snap peas, red bell peppers, and carrots, this recipe is a rainbow of nutritious goodness. The light yet delicious homemade sauce combines low sodium soy sauce, rice vinegar, honey, and a touch of ginger and garlic for a well-balanced, savory-sweet flavor without excess salt. Ready in just 35 minutes, this stir fry is a fantastic option for meal prepping or for serving fresh over rice or noodles. Garnished with green onions and optional sesame seeds for an extra pop of flavor, it's a wholesome, crowd-pleasing dish that effortlessly satisfies. Perfect for anyone seeking a heart-healthy, low sodium meal packed with protein and veggies!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 large carrot, julienned
- 1 cup snap peas
- 2 tablespoons green onions, sliced
- 1 teaspoon sesame seeds (optional)
Instructions
Begin by preparing the chicken breast. Slice it into thin strips and set aside.
In a small bowl, combine low sodium soy sauce, rice vinegar, honey, cornstarch, and water. Mix well to form a smooth sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the skillet and stir-fry for about 5 minutes, or until the chicken is cooked through. Remove chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add broccoli florets, sliced red bell pepper, julienned carrot, and snap peas to the skillet.
Stir-fry the vegetables for about 4-5 minutes, or until they are tender-crisp.
Return the cooked chicken to the skillet.
Pour the prepared sauce over the chicken and vegetables, stirring well to coat all ingredients evenly.
Continue to cook for an additional 2-3 minutes, until the sauce has thickened slightly.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve immediately with your choice of cooked rice or noodles.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 33.9 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 305 mg | 23% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1842 mg | 39% | |
*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.
