Low Sodium Dragon Chicken
Discover a healthier twist on your favorite takeout classic with this Low Sodium Dragon Chicken recipe—a flavorful fusion of tender chicken strips, crisp bell peppers, and julienned carrots, all stir-fried to perfection and coated in a rich, sweet-and-spicy sauce. Crafted with low sodium soy sauce, fresh ginger, garlic, and a hint of honey, this dish proves you don't need excessive salt to pack in bold flavors. Perfect for busy weeknights, it comes together in just 45 minutes and pairs beautifully with steamed rice or noodles. Finished with a garnish of scallions, sesame seeds, and fresh cilantro, this vibrant, wholesome meal is sure to be a crowd-pleaser while keeping your heart health in mind.
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 medium Carrot, julienned
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Chili paste
- 1 tablespoon Honey
- 2 teaspoons Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 stalks Scallions, thinly sliced
- 1 tablespoon Sesame seeds
- 2 tablespoons Canola oil
- 2 tablespoons Fresh cilantro, chopped
Instructions
Slice the chicken breasts into thin strips and set aside.
In a small bowl, mix cornstarch and water to create a slurry. Set aside.
In a separate bowl, combine low sodium soy sauce, rice vinegar, chili paste, honey, and sesame oil. Set aside.
In a large skillet or wok, heat canola oil over medium-high heat.
Add minced garlic and ginger to the skillet, and sauté for 30 seconds until fragrant.
Add sliced chicken strips to the skillet and stir-fry for 5-7 minutes until lightly browned and cooked through.
Add sliced red and green bell peppers and julienned carrot to the skillet. Stir-fry for an additional 5 minutes until the vegetables are tender-crisp.
Pour the prepared soy sauce mixture over the chicken and vegetables and stir well to combine.
Add the cornstarch slurry to the skillet, mixing continuously until the sauce thickens and coats the chicken and vegetables evenly.
Remove the skillet from heat and garnish with sliced scallions, sesame seeds, and fresh cilantro.
Serve the low sodium dragon chicken hot, over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 31.2 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 161 mg | 12% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2132 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.
