Low Sodium Savory Chicken Stir-Fry
Discover the perfect balance of flavor and nutrition with this Low Sodium Savory Chicken Stir-Fry—a quick, wholesome dish that’s both heart-healthy and irresistibly delicious. Featuring tender strips of chicken lightly coated in cornstarch for a velvety texture, this recipe is loaded with vibrant veggies like broccoli, red bell pepper, and sugar snap peas for a colorful and nutrient-packed meal. It’s all brought together with a fragrant sauce made from low sodium chicken broth, soy sauce, and a hint of rice vinegar, while sesame oil adds a final touch of richness. Ready in just 30 minutes, this stir-fry is ideal for busy weeknight dinners, and can be served over steamed rice or enjoyed on its own. Garnish with green onions and sesame seeds for the ultimate finishing touch to this savory, low-sodium masterpiece.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 cup sugar snap peas
- 1 cup low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Begin by slicing the chicken breasts into thin strips. Place the chicken strips in a bowl and coat with cornstarch, making sure each piece is evenly covered.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken strips and stir-fry until they are cooked through and lightly browned, about 5 minutes. Remove the chicken from the skillet and set it aside.
Heat the remaining tablespoon of vegetable oil in the same skillet. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
In a small bowl, whisk together the low sodium chicken broth, low sodium soy sauce, and rice vinegar. Pour this mixture over the vegetables and bring to a simmer.
Return the chicken to the skillet, mixing it with the vegetables. Cook for an additional 2-3 minutes, ensuring the chicken is heated through and everything is well-combined.
Drizzle the sesame oil over the stir-fry, toss to coat, and remove from heat.
Serve the stir-fry hot, garnished with chopped green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2216 mg | 96% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 15.9 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 336 mg | 26% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1902 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.
