Low Sodium Classic Chicken Chop Suey
Experience the vibrant flavors of Asian-inspired cuisine with this Low Sodium Classic Chicken Chop Suey recipe, a healthier twist on a beloved takeout favorite. This dish features tender strips of chicken breast stir-fried alongside nutrient-packed vegetables like crisp celery, sweet carrots, crunchy bean sprouts, and vibrant red bell peppers. Enhanced with low sodium soy sauce and a savory unsalted chicken broth, the flavorful sauce binds everything together without compromising on health. The quick-cooking technique ensures the vegetables retain their natural crunch, while water chestnuts add a delightful texture. Perfectly balanced and easy to prepare in just 35 minutes, this low sodium chicken chop suey is a guilt-free yet satisfying meal that's ideal for weeknight dinners or meal prep. Garnished with fresh scallions for an extra pop of freshness, it’s a colorful, wholesome dish that’s sure to please your taste buds and support your dietary needs.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 medium Onion
- 3 Celery stalks
- 1 large Carrot
- 1 medium Red bell pepper
- 2 cups Bean sprouts
- 1 cup Water chestnuts
- 3 tablespoons Low sodium soy sauce
- 1 cup Unsalted chicken broth
- 2 tablespoons Cornstarch
- 0.5 teaspoon Ground black pepper
- 2 Scallions
Instructions
Begin by thinly slicing the chicken breast into bite-sized strips.
Mince the garlic cloves. Thinly slice the onion, celery, carrot, red bell pepper, and scallions. Drain and slice water chestnuts if necessary.
In a large skillet or wok over medium-high heat, add 1 tablespoon of olive oil. Stir-fry the chicken strips until thoroughly cooked, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic, onion, celery, carrot, and red bell pepper for about 4-5 minutes until softened.
Add the bean sprouts and water chestnuts into the skillet. Stir everything together and cook for an additional 2 minutes.
Combine the low sodium soy sauce, unsalted chicken broth, and cornstarch in a bowl, whisking until smooth and lump-free.
Pour the sauce mixture over the vegetables and stir well. Let it simmer for 3-4 minutes until the sauce thickens.
Return the chicken strips to the skillet, tossing to coat them in the sauce. Cook for another 2 minutes until everything is well combined and heated through.
Season with ground black pepper, adjusting to taste.
Garnish with sliced scallions before serving warm.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 30.4 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 259 mg | 20% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3476 mg | 74% | |
*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.
