Low Sodium Hunan Chicken
Elevate your weeknight dinner with this flavorful and heart-conscious Low Sodium Hunan Chicken recipe! Packed with vibrant vegetables like bell peppers, zucchini, and broccoli, tender bites of chicken are stir-fried to perfection and coated in a savory-sweet sauce featuring low sodium soy sauce, rice vinegar, and a hint of honey. This lighter version of the popular Chinese-inspired dish delivers bold, spicy flavors without the excess salt, making it ideal for those seeking healthier options without compromising on taste. Ready in just 35 minutes, it’s served over wholesome brown rice for a satisfying and balanced meal that’s perfect for busy evenings. With its irresistible combination of juicy chicken, crisp-tender veggies, and rich, aromatic sauce, this recipe ensures a guilt-free indulgence you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 medium, thinly sliced red bell pepper
- 1 medium, thinly sliced green bell pepper
- 1 medium, sliced zucchini
- 1 cup broccoli florets
- 3 cloves, minced garlic
- 1 teaspoon, freshly grated ginger
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 0.5 teaspoon black pepper
- 2 cups cooked brown rice
Instructions
Cut the chicken breast into bite-sized pieces and place them in a bowl with the cornstarch, tossing to coat the chicken evenly.
Heat one tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, cooking until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the red bell pepper, green bell pepper, zucchini, and broccoli florets to the skillet. Stir-fry the vegetables for about 4-5 minutes, until they are crisp-tender.
In a small bowl, combine the low sodium soy sauce, rice vinegar, honey, hot sauce, and black pepper. Mix until well combined.
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat evenly.
Continue to cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Serve the Low Sodium Hunan Chicken over cooked brown rice. Enjoy!
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4875 mg | 212% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 41.6 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 196 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2720 mg | 58% | |
*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.
