Low Sodium Stir-Fry Chicken
Discover the perfect balance of flavor and nutrition with this Low Sodium Stir-Fry Chicken recipe, a quick and wholesome meal your whole family will adore. Packed with tender chicken strips, vibrant vegetables like broccoli, red bell pepper, carrots, and snap peas, this dish offers a medley of textures and colors while keeping sodium levels in check thanks to a flavorful sauce made with low-sodium soy sauce and infused with garlic, ginger, and a touch of honey. Cooked in olive and sesame oil, this stir-fry incorporates heart-healthy fats and a delightful aroma, making each bite irresistible. Ready in just 30 minutes and customizable with unsalted cashews or a serving of brown rice or quinoa, it’s the ultimate healthy weeknight dinner that doesn’t skimp on taste. Perfect for those seeking low-sodium recipes, simple stir-fry ideas, or quick chicken dinners!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons low-sodium soy sauce
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 1 teaspoon cornstarch
- 3 tablespoons water
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 red bell pepper
- 1 large carrot
- 1 cup snap peas
- 2 green onion
- 1 handful unsalted cashews (optional)
- 2 cups cooked brown rice or quinoa (optional, for serving)
Instructions
Slice the chicken breast into thin strips and set aside.
In a small bowl, mix low-sodium soy sauce, minced garlic, grated ginger, cornstarch, water, honey, and sesame oil. Stir until smooth and set the sauce aside.
Prepare the vegetables: cut the broccoli into bite-sized florets, slice the red bell pepper into thin strips, peel and julienne the carrot, and trim the ends of snap peas. Chop the green onion into 1-inch pieces, separating the white and green parts.
Heat a large skillet or wok over medium-high heat and add olive oil.
Add the chicken strips and cook for 3-4 minutes, stirring frequently, until the chicken is no longer pink and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add a splash more olive oil if needed, then add the broccoli, red bell peppers, and carrots. Stir-fry for 3-4 minutes until slightly tender but still crisp.
Add the snap peas and white parts of the green onion to the skillet. Cook for an additional 2 minutes.
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and toss everything to coat evenly. Allow the sauce to simmer for 2-3 minutes until it thickens slightly.
If using unsalted cashews, toss them into the skillet during the final minute of cooking.
Garnish with the green parts of the green onion and serve immediately. Serve on its own or over cooked brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1466 mg | 64% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 24.0 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 304 mg | 23% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2085 mg | 44% | |
*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.
