Low Sodium Chicken Chow Fun
Discover a healthier twist on a beloved takeout classic with this Low Sodium Chicken Chow Fun recipe. Featuring tender chicken breast, stir-fried wide rice noodles, and a vibrant mix of fresh vegetables like red bell pepper, bean sprouts, and green onions, this dish bursts with color and flavor. The savory sauce combines aromatic sesame oil, low-sodium soy sauce, dark soy sauce, and oyster sauce, offering plenty of umami while keeping the sodium content in check. Quick and easy to prepare in just 40 minutes, this heart-healthy dish is perfect for busy nights when you need a nutritious and satisfying meal. Garnished with fresh cilantro, it’s a wholesome and flavorful Asian-inspired entrée that’s sure to please your palate!
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Recipe Information
Ingredients
- 8 ounces wide rice noodles
- 1 pound boneless skinless chicken breast
- 1 teaspoon cornstarch
- 1 cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium red bell pepper, thinly sliced
- 2 cups bean sprouts
- 3 pieces green onions, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
Begin by preparing the rice noodles according to the package instructions. After cooking, drain and rinse with cold water to prevent sticking. Set aside.
Slice the chicken breast thinly against the grain. In a small bowl, toss the chicken slices with cornstarch until evenly coated.
In a mixing bowl, combine the low-sodium chicken broth, low-sodium soy sauce, dark soy sauce, oyster sauce, and sesame oil. Stir well and set aside.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the chicken slices in a single layer. Cook for about 3-4 minutes on each side until golden and cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the sliced red bell pepper to the wok and stir-fry for about 2 minutes until they begin to soften.
Add the cooked rice noodles to the wok, tossing gently with tongs to combine with the vegetables.
Return the cooked chicken to the wok and pour the sauce mixture over the contents. Stir-fry everything together for 3-4 minutes, ensuring the noodles and chicken are well coated with the sauce.
Add the bean sprouts and sliced green onions, stirring for another minute until the bean sprouts are slightly softened.
Remove the wok from heat and garnish with fresh chopped cilantro before serving.
Serve the Low Sodium Chicken Chow Fun hot and enjoy its rich flavors with a healthy low-sodium twist.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 16.1 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1873 mg | 40% | |
*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.
