Low Sodium Stir-Fried Chicken with Bell Peppers
Revamp your weeknight dinner routine with this vibrant and flavorful Low Sodium Stir-Fried Chicken with Bell Peppers! Perfect for those watching their sodium intake, this recipe combines tender strips of chicken breast with a colorful medley of red, yellow, and green bell peppers, all tossed in a light, homemade low-sodium sauce built with simple pantry staples like rice vinegar, sesame oil, and a soy sauce substitute. Aromatic garlic and ginger infuse this dish with unmistakable depth, while the quick stir-fry method ensures the vegetables stay crisp and fresh. Ready in just 30 minutes, this healthy and satisfying meal pairs beautifully with steamed rice or quinoa, making it an ideal choice for busy evenings. Garnish with freshly chopped parsley or cilantro for a final burst of flavor! Keywords: low sodium stir fry, healthy chicken recipes, stir-fried chicken with bell peppers, quick dinner ideas, easy chicken stir fry.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Low sodium soy sauce substitute (optional)
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 0.25 cup Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Fresh ground black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley or cilantro (optional, for garnish)
Instructions
Thinly slice the chicken breast into bite-sized strips and set aside.
Wash the bell peppers, remove the seeds, and slice them into thin strips.
Mince the garlic and grate the ginger.
In a small bowl, combine the low sodium soy sauce substitute (if using), rice vinegar, sesame oil, cornstarch, and water. Mix well to create the sauce and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet in a single layer. Sprinkle with black pepper and cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
Add the sliced bell peppers to the skillet and stir-fry for 3-4 minutes until they become tender-crisp.
Return the cooked chicken to the skillet and pour in the prepared sauce.
Stir everything together and cook for another 2-3 minutes, until the sauce thickens and coats the chicken and vegetables evenly.
Taste and adjust with additional ground black pepper or red pepper flakes if desired.
Remove from heat and garnish with fresh parsley or cilantro if using. Serve immediately with steamed rice or quinoa.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.7 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2429 mg | 52% | |
*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.
