Low Sodium Classic Stir-Fried Chicken
Savor the rich, vibrant flavors of this Low Sodium Classic Stir-Fried Chicken—an irresistible, heart-healthy spin on a beloved takeout favorite. Packed with tender strips of chicken, crisp broccoli, sweet red bell pepper, and carrot matchsticks, this quick and easy stir-fry is brought to life with a savory sauce made from low-sodium soy sauce, rice vinegar, and just a hint of honey. Fragrant garlic, fresh ginger, and sesame oil infuse the dish with aromatic depth, while a speedy cook time of just 15 minutes makes it perfect for busy weeknights. Served over a bed of fluffy rice or noodles, this stir-fry is a guilt-free, flavor-packed meal the whole family will love! Keywords: low sodium stir fry, healthy stir-fried chicken, quick dinner recipe, heart-healthy meals.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 200 grams broccoli florets
- 1 medium red bell pepper
- 1 large carrot
- 2 stalks green onions
- 1 tablespoon fresh ginger
- 2 large garlic cloves
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 2 teaspoons cornstarch
- 3 tablespoons water
- 2 teaspoons sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
Instructions
Begin by thinly slicing the chicken breast into bite-sized strips and set aside.
Cut the broccoli into small florets. Slice the red bell pepper into thin strips and peel and slice the carrot into matchsticks. Chop the green onions. Set all vegetables aside separately.
Peel and finely grate the ginger, and mince the garlic cloves. Combine them in a small bowl.
In another small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, cornstarch, and water. This will be the sauce for the stir fry.
Heat a large non-stick skillet or wok over medium-high heat and add the olive oil.
Once the oil is hot, add the chicken strips, season with black pepper, and stir-fry for about 4-5 minutes until the chicken is cooked through and slightly browned. Remove the chicken from the pan and keep warm.
In the same skillet, add the ginger and garlic mixture, stirring quickly for about 30 seconds until fragrant.
Add the broccoli and carrot to the skillet, and stir-fry for 3-4 minutes until they start to soften but remain crisp.
Add the red bell pepper and continue to stir-fry for another 1-2 minutes.
Return the chicken to the skillet and pour the prepared soy sauce mixture over the chicken and vegetables.
Stir everything together for another 2-3 minutes until the sauce thickens slightly and evenly coats the chicken and vegetables.
Turn off the heat and stir in the sesame oil for an added depth of flavor.
Sprinkle the chopped green onions over the stir-fry and give a final toss.
Serve hot over cooked rice or noodles if desired.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 15.6 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 229 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1875 mg | 40% | |
*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.
