Low Sodium Stir-Fried Chicken with Vegetables
Discover the perfect balance of flavor and nutrition with this Low Sodium Stir-Fried Chicken with Vegetables recipe. Packed with tender chicken breast, crisp broccoli, vibrant red bell peppers, sweet snap peas, and crunchy carrots, this dish is a feast for both the eyes and the palate. A savory, homemade sauce featuring low-sodium soy sauce, toasted sesame oil, and a touch of rice vinegar ties the ingredients together, while fresh garlic and ginger lend an aromatic depth. Ready in just 30 minutes, this protein-packed stir-fry is ideal for busy weeknights, offering a wholesome, heart-healthy alternative to traditional takeout. Serve it over steamed rice or enjoy it as-is for a satisfying low-sodium dinner bursting with fresh, vibrant flavors!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 large Carrot
- 1 cup Snap peas
- 3 cloves Garlic
- 1 inch piece Fresh ginger
- 3 tablespoons Low sodium soy sauce
- 2 teaspoons Rice vinegar
- 2 teaspoons Toasted sesame oil
- 2 teaspoons Cornstarch
- 0.25 cup Water
- 1 tablespoon Vegetable oil
- 2 Green onions (optional, for garnish)
Instructions
Wash and trim all the vegetables. Cut the broccoli into small florets, julienne the carrot, slice the red bell pepper into thin strips, and trim the ends off the snap peas.
Thinly slice the chicken breast into bite-sized strips, pat dry with paper towels, and set aside.
Mince the garlic and grate the ginger. Set aside.
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water to create the sauce. Set aside.
Heat a large nonstick skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan.
Add the chicken to the skillet in a single layer. Cook for about 2-3 minutes per side or until lightly browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the garlic and ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
Add the broccoli, carrot, red bell pepper, and snap peas to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour the sauce over the mixture. Toss everything together and cook for 1-2 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.
Remove from heat and garnish with sliced green onions, if desired. Serve immediately.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2171 mg | 94% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 15.8 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 308 mg | 24% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1976 mg | 42% | |
*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.
