Low Sodium Stir-Fried Chicken with Green Beans
Elevate your weeknight dinners with this flavorful and healthy Low Sodium Stir-Fried Chicken with Green Beans. Packed with lean protein from tender, thinly sliced chicken breast and nutrient-rich green beans, this dish is vibrant, light, and delicious. A homemade stir-fry sauce made with low-sodium soy sauce, unsalted chicken broth, and a touch of sesame oil offers a perfect balance of savory and tangy flavors while keeping sodium levels in check. Fresh garlic and ginger add an aromatic kick, setting this stir-fry apart from the usual fare. Ready in just 30 minutes, this quick and easy recipe is perfect for busy schedules, and it pairs beautifully with steamed brown rice or quinoa for a complete meal. Whether you’re watching your sodium intake or simply looking for a wholesome Asian-inspired dinner, this dish is sure to please!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 3 cups Fresh green beans, trimmed
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Low-sodium soy sauce
- 0.25 cup Unsalted chicken broth
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 0.25 teaspoon Ground black pepper
Instructions
Slice the chicken breast into thin strips and season lightly with ground black pepper. Set aside.
In a small bowl, whisk together the low-sodium soy sauce, unsalted chicken broth, rice vinegar, sesame oil, cornstarch, and water. This will be the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the green beans to the skillet and stir-fry for 3-4 minutes until they are bright green and just tender. Remove the green beans from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
Add the sliced chicken to the skillet and cook for 5-6 minutes, stirring frequently, until the chicken is fully cooked and no longer pink.
Return the green beans to the skillet with the chicken.
Pour the prepared stir-fry sauce over the chicken and green beans. Stir well to coat all the ingredients evenly.
Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Remove from heat and serve hot. This dish pairs well with steamed brown rice or quinoa for a complete low-sodium meal.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 15.0 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2174 mg | 46% | |
*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.
