Low Sodium Stir-Fried Vegetables and Chicken
Elevate your weeknight dinner routine with this vibrant and healthy Low Sodium Stir-Fried Vegetables and Chicken recipe. Packed with lean protein and an array of colorful veggies like broccoli, red bell peppers, carrots, snow peas, and onion, this dish delivers freshness in every bite. A light, homemade stir-fry sauce made from low sodium chicken stock and a soy sauce substitute keeps the flavors bold without the added salt. Enhanced with garlic, ginger, and a touch of sesame oil, this quick-cooking recipe comes together in just 30 minutes, making it perfect for busy schedules. Serve alongside steamed brown rice or quinoa for a wholesome, satisfying meal ideal for low sodium diets, heart health, or anyone seeking flavor-packed nourishment.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 cups Broccoli florets
- 1 large Red bell pepper
- 2 medium Carrots
- 1 cup Snow peas
- 1 small Onion (white or yellow)
- 3 pieces Garlic cloves
- 1 teaspoon Ginger (fresh, grated)
- 1 cup Low sodium chicken stock
- 2 tablespoons Low sodium soy sauce substitute or coconut aminos
- 1 tablespoon Cornstarch
- 1 tablespoon Sesame oil
- 1 tablespoon Olive oil or avocado oil
- 2 tablespoons Water
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Cut the chicken breast into thin strips or bite-sized pieces. Set aside.
In a small bowl, whisk together low sodium chicken stock, low sodium soy sauce substitute (or coconut aminos), cornstarch, and water until smooth to make the stir-fry sauce. Set aside.
Prepare the vegetables: chop the broccoli into bite-sized florets, thinly slice the red bell pepper, peel and slice the carrots into thin rounds, trim the ends of the snow peas, and thinly slice the onion. Mince the garlic and grate the ginger.
In a large skillet or wok, heat 1 tablespoon of olive oil or avocado oil over medium-high heat.
Add the chicken pieces to the skillet and sauté for 4-5 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tablespoon of sesame oil. Add the garlic and ginger, cooking for 30 seconds until fragrant.
Add the broccoli, carrots, red bell pepper, onion, and snow peas to the skillet. Stir-fry the vegetables for 5-7 minutes, stirring frequently, until they are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes, allowing the sauce to thicken.
Sprinkle with black pepper and optional red pepper flakes for a hint of heat.
Remove the skillet from heat and serve immediately. Enjoy with a side of steamed brown rice or quinoa if desired.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 19.4 g | ||
| Protein | 156.3 g | 313% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 276 mg | 21% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2370 mg | 50% | |
*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.
