Low Sodium Quick and Easy Chicken Stir-Fry
Elevate your weeknight dinners with this Low Sodium Quick and Easy Chicken Stir-Fry, a vibrant and health-conscious take on a classic favorite. Packed with tender chicken strips, colorful vegetables like broccoli, red bell pepper, carrots, and snow peas, and seasoned with aromatic garlic and ginger, this dish delivers bold flavors without relying on excess salt. A light, savory sauce made with low-sodium soy sauce and cornstarch adds a touch of richness while keeping the recipe heart-healthy. Ready in just 30 minutes from prep to plate, this stir-fry is perfect for busy schedules and serves up as a guilt-free option for family meals. Garnish with fresh scallions for a pop of color and flavor, and enjoy this quick, wholesome dinner that’s easy to customize to your liking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 medium Carrot
- 1 cup Snow peas
- 3 cloves Garlic
- 1 teaspoon Fresh ginger
- 2 tablespoons Olive oil
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Cold water
- 1 teaspoon Cornstarch
- 0.5 teaspoon Black pepper
- 2 stalks Scallions
Instructions
Slice the chicken breast into thin strips and set aside.
Chop the broccoli into bite-sized pieces, julienne the red bell pepper, and thinly slice the carrot.
Mince the garlic cloves and grate the fresh ginger.
In a small bowl, mix the low sodium soy sauce, cold water, and cornstarch until smooth.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry until they are just cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and snow peas to the skillet. Stir-fry the vegetables for about 5 minutes or until they are crisp-tender.
Return the cooked chicken to the skillet. Pour the soy sauce mixture over the chicken and vegetables, and add black pepper to taste.
Continue to stir-fry everything together for another 3 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.
Slice the scallions and sprinkle them over the stir-fry just before serving.
Serve immediately, and enjoy your low-sodium chicken stir-fry!
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 12.1 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 255 mg | 20% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1972 mg | 42% | |
*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.
