Low Sodium Stir Fry Chicken Noodles
Elevate your weeknight dinner game with this vibrant and wholesome Low Sodium Stir Fry Chicken Noodles recipe! Packed with lean, tender chicken breast, crisp vegetables like broccoli, red bell peppers, and carrots, and tossed in a homemade stir-fry sauce crafted with low sodium soy sauce, honey, and fresh ginger, this dish is both flavorful and heart-healthy. Served atop perfectly cooked rice noodles, it balances bold flavors and minimal salt, making it ideal for those watching their sodium intake. Ready in just 35 minutes, this quick and nutritious meal is perfect for busy schedules and can easily cater to the whole family. Garnished with green onions and sesame seeds, it’s a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 3 tablespoons Low sodium soy sauce
- 2 teaspoons Sesame oil
- 1 teaspoon Ginger, fresh and grated
- 2 cloves Garlic, minced
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Olive oil
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 cup Low sodium chicken broth
- 8 ounces Rice noodles
- 2 pieces Green onions, thinly sliced
- 1 teaspoon Sesame seeds
Instructions
Slice the chicken breast into thin, bite-sized strips and set aside.
In a small bowl, whisk together the low sodium soy sauce, sesame oil, grated ginger, minced garlic, rice vinegar, honey, cornstarch, and water to form the stir-fry sauce. Set aside.
Prepare the rice noodles according to the package instructions, then drain and set aside.
Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Add the chicken strips and stir-fry for 4-5 minutes until cooked through. Remove the chicken from the pan and set aside.
Heat the remaining 1 tablespoon of olive oil in the same wok or skillet. Add the julienned carrot, red bell pepper, and broccoli florets. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the pan with the vegetables. Pour in the prepared stir-fry sauce and the low sodium chicken broth. Toss to coat everything evenly.
Add the cooked rice noodles to the pan and gently mix until the noodles are coated in the sauce and heated through, about 2 minutes.
Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3303 mg | 144% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 30.6 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 250 mg | 19% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2220 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.
