Low Sodium Chicken Hibachi
Dive into the vibrant flavors of Japanese-inspired cuisine with this **Low Sodium Chicken Hibachi** recipe, perfect for a heart-healthy yet indulgent meal. Tender strips of chicken breast are stir-fried to perfection alongside a colorful medley of zucchini, carrots, onions, mushrooms, and bell peppers, all infused with the savory essence of low-sodium soy sauce and a hint of garlic and ginger. This quick and easy dinner is ready in just 40 minutes, offering a guilt-free alternative to restaurant hibachi with all the taste and less sodium. Served over wholesome brown rice and brightened with a fresh squeeze of lemon, it’s a delicious way to enjoy your favorite hibachi flavors at home while keeping things light and nutritious. Keywords: low sodium chicken hibachi, healthy stir-fry, chicken and vegetables, quick Japanese recipes, homemade hibachi.
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breasts
- 1 medium Zucchini
- 1 large Carrot
- 1 medium Yellow onion
- 1 cup Mushrooms
- 1 medium Red bell pepper
- 1 cup Bean sprouts
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ginger powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Cooked brown rice
- 1 Lemon
- 1 tablespoon Chopped fresh parsley
Instructions
Slice the chicken breasts into thin strips.
Cut the zucchini, carrot, yellow onion, mushrooms, and red bell pepper into similar-sized chunks or slices for even cooking.
In a small bowl, mix together low sodium soy sauce, garlic powder, ginger powder, and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry until browned and cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the zucchini, carrot, onion, bell pepper, and mushrooms to the skillet and stir-fry for about 5-6 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet with the vegetables.
Add the bean sprouts and pour the soy sauce mixture over the chicken and vegetables.
Stir everything to combine well and let the flavors meld for another 2-3 minutes.
Remove the skillet from the heat and squeeze the juice of one lemon over the hibachi.
Garnish with chopped parsley and serve immediately over cooked brown rice.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4441 mg | 193% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 35.3 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 222 mg | 17% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3682 mg | 78% | |
*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.
