Low Sodium Chicken with Cashew Nuts
Discover the vibrant and flavorful world of this Low Sodium Chicken with Cashew Nuts—a heart-healthy twist on a classic stir-fry dish that's perfect for satisfying weeknight dinners. Featuring tender strips of chicken breast, crisp bell peppers, and broccoli florets, this recipe is elevated with the nutty crunch of unsalted cashews and a balanced umami sauce made with low sodium soy sauce, honey, and rice vinegar. Aromatic garlic and fresh ginger infuse every bite with irresistible depth, while a quick cornstarch slurry ensures a glossy, perfectly thickened finish. Ready in just 35 minutes and customizable to your taste, it pairs beautifully with steamed rice or noodles. Perfect for health-conscious food lovers seeking bold flavors without the excess sodium!
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken breast
- 100 grams Unsalted cashew nuts
- 1 large Bell pepper
- 200 grams Broccoli florets
- 3 cloves Garlic
- 1 inch Fresh ginger
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 2 tablespoons Olive oil
- 2 stalks Green onions
- 1 teaspoon Black pepper
Instructions
Slice the chicken breast into thin strips and set aside.
In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, and black pepper. Set aside.
In another small bowl, dissolve the cornstarch in water and set aside.
Chop the bell pepper into strips, mince the garlic, grate the ginger, and cut the broccoli florets into bite-sized pieces.
In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
Add the bell pepper and broccoli to the pan, and stir-fry for about 4 minutes until the vegetables are just tender.
Return the chicken to the pan and add the soy sauce mixture. Stir well to coat the chicken and vegetables.
Stir in the cornstarch mixture and cook for another 2 minutes, until the sauce thickens and everything is heated through.
Add the unsalted cashew nuts and chopped green onions, and toss everything to combine.
Serve immediately with steamed rice or noodles, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 380 mg | 126% | |
| Sodium | 2146 mg | 93% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 48.7 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2534 mg | 54% | |
*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.
