Low Sodium Spicy Chicken Stir-Fry
Get ready to elevate your weeknight dinners with this Low Sodium Spicy Chicken Stir-Fry, a healthier take on a classic favorite that doesn’t skimp on flavor! Packed with vibrant, crisp vegetables like red bell peppers, broccoli, and carrots, and paired with tender chicken strips, this recipe is tossed in a bold, homemade sauce featuring low sodium soy sauce, sambal oelek, and a touch of honey for balanced heat and sweetness. The dish is stir-fried to perfection in sesame oil, offering irresistible aroma and depth. Finished with a sprinkle of green onions and optional unsalted cashews for crunch, this quick and easy stir-fry comes together in just 30 minutes and pairs perfectly with brown rice or quinoa for a wholesome meal. Ideal for spice lovers seeking healthier, low sodium dinner recipes, this flavorful stir-fry is sure to become a regular in your rotation!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 2 teaspoons Sambal oelek (chili garlic paste)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 teaspoons Sesame oil
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 Carrot, julienned
- 2 Green onions, sliced
- 1 cup Unsalted cashews (optional)
- 2 cups Cooked brown rice or quinoa (for serving)
Instructions
Cut the chicken breast into thin strips and set aside.
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, honey, sambal oelek, cornstarch, and water to create the sauce. Set aside.
Heat a large non-stick skillet or wok over medium-high heat and add 1 teaspoon of sesame oil.
Add the chicken strips to the skillet and cook for 5-6 minutes, stirring frequently, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 teaspoon of sesame oil. Sauté the minced garlic and ginger for 30 seconds until fragrant.
Add the red bell pepper, broccoli, and carrot to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared sauce over the chicken and vegetables. Stir well to coat all ingredients evenly. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
Remove from heat and garnish with green onions and optional unsalted cashews, if using.
Serve immediately over cooked brown rice or quinoa. Enjoy your low sodium spicy chicken stir-fry!
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1769 mg | 77% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 41.5 g | ||
| Protein | 188.9 g | 378% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 295 mg | 23% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3075 mg | 65% | |
*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.
