Low Sodium Chicken Yakisoba
Elevate your weeknight dinner with this flavorful and healthy Low Sodium Chicken Yakisoba recipe! Packed with tender strips of chicken breast, vibrant stir-fry vegetables like cabbage, carrots, and snow peas, and silky yakisoba noodles, it’s a lighter take on the classic Japanese-inspired dish. The savory sauce, crafted with low sodium soy sauce, rice vinegar, and a touch of sesame oil, delivers bold taste without excess salt. Perfectly balanced with crisp veggies and aromatic ginger and garlic, this quick 35-minute recipe is ideal for busy nights when you crave a wholesome, delicious meal. Serve fresh from the skillet and enjoy a guilt-free comfort food experience! Keywords: low sodium yakisoba, chicken yakisoba recipe, healthy Japanese stir-fry, quick dinner ideas.
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken breast
- 10 oz Yakisoba noodles
- 2 cups Cabbage
- 1 large Carrot
- 1 medium Red bell pepper
- 1 cup Snow peas
- 3 stalks Green onions
- 1 tbsp Ginger
- 2 cloves Garlic
- 3 tbsp Vegetable oil
- 1 tbsp Low sodium soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Sugar
- 1 tsp Cornstarch
- 2 tbsp Water
- 1 tsp Sesame oil
Instructions
Slice the chicken breast into thin strips.
Bring a pot of water to boil and cook the yakisoba noodles according to the package directions, then drain and set aside.
Shred the cabbage into thin strips and julienne the carrot and red bell pepper. Trim the ends of the snow peas and cut the green onions into 1-inch pieces. Mince the ginger and garlic.
In a small bowl, mix together the low sodium soy sauce, rice vinegar, sugar, cornstarch, water, and sesame oil. Stir until the sugar and cornstarch dissolve completely.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry until they are cooked through and slightly browned. Remove from the skillet and set aside.
In the same skillet, add the remaining vegetable oil. Add the ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add the cabbage, carrot, red bell pepper, snow peas, and green onions to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet and add the cooked noodles. Pour the sauce over the mixture and toss everything to combine well, ensuring the sauce coats the noodles and vegetables evenly.
Allow everything to cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Serve immediately, garnishing with additional sliced green onions if desired.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 34.7 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2438 mg | 52% | |
*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.
