Low Sodium Chicken Stir-Fry with Noodles and Vegetables
Brighten up your weeknight dinner rotation with this vibrant and healthy **Low Sodium Chicken Stir-Fry with Noodles and Vegetables**! Perfect for anyone looking to reduce sodium intake without sacrificing flavor, this dish combines tender chicken, crisp broccoli, colorful bell peppers, snap peas, and julienned carrots with the savory sweetness of a homemade low-sodium sauce featuring soy sauce, honey, ginger, and garlic. Tossed with whole-grain noodles and finished with a sprinkle of sesame seeds and sliced green onions, this quick and easy stir-fry comes together in just 40 minutes, making it an ideal choice for a wholesome, family-friendly meal. Packed with fresh vegetables and lean protein, this recipe is as nutritious as it is delicious, and its vibrant flavors are sure to please your palate.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 1 tablespoon cornstarch
- 1 cup low sodium chicken broth
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon honey
- 1 teaspoon ginger, freshly grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 large bell pepper, sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 1 cup snap peas
- 8 ounces whole grain noodles
- 3 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Slice the chicken breast into thin strips and toss with cornstarch in a bowl until evenly coated.
In a small bowl, whisk together low sodium chicken broth, soy sauce, honey, ginger, and garlic. Set aside.
Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry for about 5-6 minutes, or until golden and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the sliced bell pepper, broccoli florets, julienned carrot, and snap peas.
Stir-fry the vegetables for about 4-5 minutes, or until they are just tender-crisp.
Meanwhile, cook the whole grain noodles according to package instructions. Drain and set aside.
Return the chicken to the skillet with the vegetables, pour in the prepared sauce, and toss everything together.
Add the drained noodles to the skillet and toss to coat evenly with the sauce and incorporate vegetables and chicken.
Garnish with sliced green onions and sesame seeds before serving.
Serve immediately while hot and enjoy your healthy low sodium chicken stir-fry!
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 38.5 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2350 mg | 50% | |
*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.
