Low Sodium Thai Chicken
Savor the bold, vibrant flavors of Thailand with this Low Sodium Thai Chicken recipe—a healthier twist on a beloved classic that will delight your taste buds without compromising on flavor. Juicy bite-sized chicken pieces are simmered in a luscious, aromatic sauce made with unsweetened coconut milk, low sodium soy sauce, fresh lime juice, garlic, ginger, and a touch of sweetness from brown sugar. Infused with fragrant herbs like basil, cilantro, and scallions, this dish comes alive with fresh red bell peppers and crisp snow peas for added color and crunch. Perfect for serving over steamed brown rice or quinoa, this quick and easy 45-minute recipe is ideal for health-conscious home cooks looking to bring authentic Thai cuisine into their kitchen while keeping sodium levels in check.
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Recipe Information
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 3 tablespoons low sodium soy sauce
- 1 cup unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 3 cloves minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon brown sugar
- 0.5 teaspoons crushed red chili flakes
- 1 teaspoon fish sauce (low sodium if available)
- 1 tablespoon extra virgin olive oil
- 1 large red bell pepper, thinly sliced
- 1 cup snow peas
- 0.25 cup fresh basil leaves
- 0.25 cup fresh cilantro, chopped
- 2 stalks scallions, chopped
Instructions
Trim any excess fat from the chicken breasts and cut them into bite-sized pieces.
In a medium bowl, combine low sodium soy sauce, coconut milk, lime juice, minced garlic, grated ginger, brown sugar, crushed red chili flakes, and fish sauce. Mix well and set aside.
Heat extra virgin olive oil in a large skillet or wok over medium heat. Add the chicken pieces and cook for 4-5 minutes, stirring often, until they are golden on the outside.
Pour the prepared sauce into the skillet with the chicken. Stir to coat the chicken evenly, then reduce the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally.
Add the red bell pepper and snow peas to the skillet. Cook for an additional 5 minutes, or until the vegetables are tender but still crisp.
Remove the skillet from the heat and stir in fresh basil, cilantro, and scallions.
Serve hot over steamed brown rice or quinoa, and enjoy your low sodium Thai chicken!
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 22.9 g | ||
| Protein | 222.1 g | 444% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 675 mg | 52% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2790 mg | 59% | |
*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.
