Low Sodium Stir-Fried Vegetables with Meat
Savor the vibrant flavors of this Low Sodium Stir-Fried Vegetables with Meat recipe—a wholesome and heart-smart take on a classic stir-fry dish! Featuring tender strips of boneless chicken breast (or lean beef/pork), crisp broccoli, snow peas, carrots, and red bell peppers, this recipe is bursting with color, nutrients, and fresh textures. A fragrant trio of garlic, ginger, and sesame oil creates a flavorful base, while a simple sauce made with low-sodium soy sauce, rice vinegar, and honey ties it all together with a perfectly balanced sweet and savory note. With only 15 minutes of prep and 10 minutes of cooking, this quick, healthy meal is ideal for busy weeknights and is perfect served over steamed brown rice or your favorite grain. Designed to keep sodium levels in check, this stir-fry proves that healthy eating can still pack a punch of flavor!
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Recipe Information
Ingredients
- 300 grams Boneless skinless chicken breast (or lean beef/pork if preferred)
- 200 grams Broccoli florets
- 1 large Carrot (sliced thinly on a bias)
- 1 medium Red bell pepper (sliced into thin strips)
- 150 grams Snow peas
- 3 units Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil (for stir-frying)
- 0.5 teaspoons Ground black pepper
Instructions
Slice the chicken breast (or other meat) into thin strips, about 1/4 inch thick, and season lightly with ground black pepper.
Prepare the vegetables: cut the broccoli into bite-sized florets, thinly slice the carrot, slice the red bell pepper into strips, and trim the ends of the snow peas.
In a small bowl, whisk together low-sodium soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the meat and cook for 4-5 minutes, stirring occasionally, until browned and fully cooked. Remove the meat from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the broccoli, carrot, bell pepper, and snow peas to the pan. Stir-fry the vegetables for 4-5 minutes, or until they are tender but still crisp.
Return the cooked meat to the pan with the vegetables. Stir to combine.
Pour the prepared sauce over the meat and vegetables. Stir well to coat everything evenly and let simmer for 1-2 minutes, allowing the sauce to thicken slightly.
Remove from heat and serve immediately, either on its own or over steamed brown rice or other low-sodium grain of choice.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 36.2 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1807 mg | 38% | |
*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.
