Low Sodium Stir Fry Chicken
Elevate your weekday dinner with this vibrant and healthy Low Sodium Stir Fry Chicken recipe, packed with lean protein and colorful vegetables. This heart-healthy dish is perfect for those watching their salt intake, featuring a flavorful homemade stir fry sauce made with low-sodium chicken broth, garlic, ginger, and a soy sauce alternative like coconut aminos. Tender strips of chicken are paired with a nutritious medley of broccoli, carrots, red bell pepper, and zucchini, stir-fried to perfection for a crisp yet tender bite. Ready in just 30 minutes, this easy recipe is ideal for busy nights and can be served on its own or over steamed brown rice or quinoa for a satisfying, low-sodium meal. Garnish with sesame seeds and green onions for an added touch of freshness!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 0.5 cup Low-sodium chicken broth
- 1 tablespoon Cornstarch
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Low-sodium soy sauce alternative (e.g., coconut aminos)
- 1 teaspoon Honey
- 1 teaspoon Sesame oil
- 2 cups Broccoli florets
- 1 medium Carrot, julienned
- 1 Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 1 tablespoon Vegetable oil (for cooking)
- 1 stalk Green onion, sliced (optional for garnish)
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
Slice the chicken breast into thin strips and set aside.
In a small bowl, whisk together the low-sodium chicken broth, cornstarch, minced garlic, grated ginger, low-sodium soy sauce alternative (e.g., coconut aminos), honey, and sesame oil until well combined. This will be the stir fry sauce. Set it aside.
Prepare the vegetables by cutting the broccoli into small florets, julienning the carrot, slicing the red bell pepper thinly, and slicing the zucchini.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the chicken strips to the hot skillet and stir fry for 4-5 minutes, or until the chicken is fully cooked and no longer pink. Remove the chicken from the skillet and set it aside.
In the same skillet, add the broccoli, carrot, red bell pepper, and zucchini. Stir fry the vegetables for 5-6 minutes, or until they are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Stir to combine.
Pour the prepared sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly.
Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove from heat and garnish with optional green onions and sesame seeds, if desired.
Serve immediately on its own or over a bed of steamed brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 21.3 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 243 mg | 19% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2218 mg | 47% | |
*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.
