Low Sodium Chicken Chow Mein
Bring vibrant flavors to your table with this Low Sodium Chicken Chow Mein, a healthier twist on the beloved Chinese classic! Packed with tender strips of marinated chicken, aromatic ginger and garlic, and a rainbow of crisp, sautéed veggies like carrots, celery, and shiitake mushrooms, this dish is a feast for both the eyes and taste buds. Using low-sodium soy sauce and sesame oil keeps the flavor bold without overpowering the dish with salt, while springy chow mein noodles tie everything together in perfect harmony. Ready in under 45 minutes, this quick and wholesome meal is ideal for busy weeknights or serving up fresh, homemade comfort food. Whether garnished with vibrant green onions or crunchy bean sprouts, it's a dish that satisfies while remaining heart-smart.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 0.25 cup Low-sodium soy sauce
- 2 tablespoons Cornstarch
- 1 tablespoon Water
- 3 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 inch Ginger, minced
- 1 medium Carrot, julienned
- 2 stalks Celery, sliced
- 1 medium Red bell pepper, thinly sliced
- 5 ounces Shiitake mushrooms, sliced
- 2 cups Green cabbage, shredded
- 8 ounces Chow mein noodles
- 1 teaspoon Sesame oil
- 3 stalks Green onions, chopped
- 1 cup Bean sprouts
Instructions
Slice the chicken breast into thin strips.
In a small bowl, combine the low-sodium soy sauce, cornstarch, and water. Mix until smooth.
Add the sliced chicken to the soy sauce mixture, stir to coat, and set aside to marinate for at least 10 minutes.
While the chicken is marinating, prepare the vegetables: mince the garlic and ginger, julienne the carrot, slice the celery and red bell pepper, slice the shiitake mushrooms, and shred the cabbage.
Cook the chow mein noodles according to the package instructions, then drain and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until the chicken is cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the carrots, celery, red bell pepper, mushrooms, and cabbage to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
Return the cooked chicken to the skillet, and add the cooked chow mein noodles. Drizzle the sesame oil over the mixture and toss everything together to combine well.
Add the chopped green onions and bean sprouts, and stir-fry for an additional minute until everything is well mixed and heated through.
Serve the low-sodium chicken chow mein hot, garnished with extra green onions if desired.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 69.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 23.2 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 273 mg | 21% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3029 mg | 64% | |
*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.
