Low Sodium Hibachi Chicken
Elevate your dining experience at home with this flavorful Low Sodium Hibachi Chicken recipe—an irresistible twist on a Japanese restaurant classic designed for a health-conscious lifestyle. Tender, bite-sized chicken breasts are marinated in a savory blend of low sodium soy sauce, garlic, ginger, sesame oil, and honey, delivering bold flavors with reduced sodium. Stir-fried zucchini, mushrooms, carrots, and onions bring vibrant color and texture to the dish, while the nutty aroma of toasted sesame seeds and chopped scallions add a chef-worthy finishing touch. Served over hearty brown rice, this dish is quick to prepare in under 35 minutes and perfect for satisfying cravings without compromising on health. Ideal for meal prepping or impressing guests at your next dinner table gathering!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Rice vinegar
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 medium Zucchini, cut into bite-sized pieces
- 1 cup White mushrooms, sliced
- 1 medium Carrot, julienned
- 1 medium Onion, thinly sliced
- 2 cups Cooked brown rice
- 2 Scallions, chopped
- 1 tablespoon Sesame seeds, toasted
- 0.5 teaspoon Black pepper
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a bowl, combine low sodium soy sauce, rice vinegar, minced garlic, minced ginger, honey, and sesame oil. Mix well to create the marinade.
Add the chicken pieces to the marinade, stir to coat well, and allow to marinate for at least 15 minutes in the refrigerator.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Remove the chicken from the marinade, reserving the marinade, and add the chicken to the skillet. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, heat the remaining tablespoon of vegetable oil. Add the chopped zucchini, sliced mushrooms, julienned carrot, and sliced onion. Stir-fry the vegetables until they are tender-crisp, about 5 minutes.
Return the chicken to the skillet with the vegetables. Pour the reserved marinade into the pan and stir to combine and heat through.
Season with black pepper and continue cooking for an additional 2 minutes until everything is well combined and heated.
Serve the chicken and vegetables over cooked brown rice, garnishing with chopped scallions and toasted sesame seeds.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 24.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2348 mg | 102% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 33.6 g | ||
| Protein | 164.2 g | 328% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2974 mg | 63% | |
*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.
