Low Sodium Chicken Pao
Savor the bold, vibrant flavors of this Low Sodium Chicken Pao—a lighter, heart-healthy twist on the classic stir-fry that doesn't compromise on taste. Featuring tender, bite-sized pieces of chicken breast, this recipe is paired with a colorful medley of red bell peppers and snap peas, all enveloped in a rich sauce crafted from low-sodium soy sauce, rice vinegar, honey, and aromatic ginger-garlic notes. Sesame oil infuses a nutty depth, while chili flakes and roasted unsalted peanuts add a delightful crunch and subtle heat. Served over wholesome brown rice and garnished with fresh green onions, this dish is perfect for anyone seeking a flavorful, lower-sodium meal that’s quick and easy to prepare in just 40 minutes. Whether you're focused on healthy dining or simply craving a delicious homemade stir-fry, Low Sodium Chicken Pao is sure to become a new mealtime favorite.
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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
- 1 cup water
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 large red bell pepper, sliced
- 0.5 teaspoon chili flakes
- 1 cup snap peas
- 0.5 cup unsalted roasted peanuts
- 2 teaspoons sesame oil
- 2 stalks green onions, chopped
- 2 cups cooked brown rice
Instructions
Cut the chicken breast into bite-sized pieces.
In a small bowl, mix low-sodium soy sauce, rice vinegar, honey, and cornstarch. Stir well until the mixture is smooth.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the minced ginger and garlic to the skillet. Sauté for about 30 seconds until fragrant.
Add the chicken pieces to the skillet and cook for 5-7 minutes until they are browned and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add sliced red bell pepper and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender but crisp.
Return the chicken to the skillet with the vegetables.
Pour the soy sauce mixture over the chicken and vegetables. Stir continuously and cook for 3-4 minutes until the sauce has thickened.
Add the chili flakes and unsalted roasted peanuts to the skillet, stirring to combine.
Remove from heat and garnish with chopped green onions.
Serve hot over a bed of cooked brown rice.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2146 mg | 93% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 33.1 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 256 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2374 mg | 51% | |
*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.
