Low Sodium Chicken Stir-Fry with Vegetables
Elevate your weeknight dinners with this vibrant and healthy Low Sodium Chicken Stir-Fry with Vegetables! Packed with tender slices of chicken breast, colorful red bell peppers, crisp broccoli, sweet sugar snap peas, and hearty carrots, this dish is bursting with fresh flavors and vivid textures. A quick and flavorful sauce made with low sodium chicken broth, soy sauce, and aromatic hints of garlic and ginger ensures this stir-fry is light on salt but big on taste. Ready in just 30 minutes, this dish is perfect for busy weeknights and pairs beautifully with steamed brown rice or quinoa for a balanced, wholesome meal. If you're looking for a heart-healthy, low-sodium dinner that's as delicious as it is nutritious, this recipe is your new go-to!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast, sliced thinly
- 0.5 cup low sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 medium red bell pepper, sliced
- 1 large carrot, sliced into thin rounds
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 pieces green onions, sliced
- 0.25 teaspoon ground black pepper
Instructions
In a small bowl, mix together the low sodium chicken broth and cornstarch until smooth. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the sliced chicken breast to the skillet and cook for about 4-5 minutes or until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and fresh ginger, and sauté for about 30 seconds until fragrant.
Add the sliced red bell pepper, carrot, broccoli florets, and sugar snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes or until they are just tender.
Return the cooked chicken to the skillet along with the prepared broth and cornstarch mixture. Add the low sodium soy sauce, sesame oil, and ground black pepper.
Stir well to combine, cooking until the sauce has thickened and evenly coats the chicken and vegetables, about 2-3 minutes.
Garnish with sliced green onions before serving.
Serve hot over steamed brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2021 mg | 88% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 21.2 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 275 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2136 mg | 45% | |
*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.
