Low Sodium Savory Stir-fry with Vegetables and Chicken
Whip up a nutritious and flavorful meal with this Low Sodium Savory Stir-fry with Vegetables and Chicken recipe, perfect for a wholesome dinner without compromising on taste. Featuring tender strips of chicken breast, crisp red bell pepper, vibrant broccoli florets, and crunchy snap peas, this dish is an explosion of color and texture. Enhanced with aromatic ginger, garlic, and a homemade low-sodium soy sauce-based glaze, it's a heart-healthy alternative to traditional stir-fry recipes. Ready in just 35 minutes, this quick and easy stir-fry is ideal for busy weeknights and can be served over brown rice or quinoa for a more filling option. Garnished with sliced green onions and a sprinkle of sesame seeds, this recipe is bold on flavor without excessive sodium—perfect for those looking for a lighter, nutrient-packed meal.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 tablespoon Fresh ginger, grated
- 3 Garlic cloves, minced
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 2 cups Broccoli florets
- 1 cup Snap peas
- 1 cup Unsalted chicken broth
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 Green onions, sliced
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Black pepper
Instructions
Begin by slicing the chicken breast into thin strips.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken strips into the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the grated ginger and minced garlic, stir-frying for about 1 minute until fragrant.
Add the sliced red bell pepper, julienned carrot, broccoli florets, and snap peas into the skillet. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.
In a small bowl, whisk together the unsalted chicken broth and low-sodium soy sauce.
In a separate small bowl, mix the cornstarch with water until smooth. Add this mixture to the chicken broth and soy sauce, stirring well to combine.
Pour the sauce mixture into the skillet with the vegetables and stir constantly until the sauce thickens, about 2-3 minutes.
Return the cooked chicken to the skillet, tossing it with the vegetables and sauce until everything is well-coated.
Season with black pepper to taste.
Garnish the stir-fry with sliced green onions and sesame seeds before serving.
Serve the stir-fry hot, possibly over a bed of cooked brown rice or quinoa if desired.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2012 mg | 88% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 16.9 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 307 mg | 24% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1866 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.
