Low Sodium Thai Chicken Stir Fry
Elevate your weeknight dinner with this vibrant and flavorful Low Sodium Thai Chicken Stir Fry recipe, a heart-healthy twist on a classic favorite. Packed with colorful veggies like red and yellow bell peppers, broccoli, and carrots, and balanced with the fragrant duo of minced garlic and fresh ginger, this dish brings bold Thai flavors to your table without the excess salt. A light yet savory sauce made with low sodium soy sauce, unsalted chicken broth, rice vinegar, honey, and sesame oil ties everything together, creating a perfectly balanced combination. Quick to prepare in just 30 minutes and served with a sprinkle of fresh cilantro and lime wedges, this stir fry pairs beautifully with steamed jasmine rice or quinoa for a wholesome, guilt-free meal. Perfect for those looking for a flavorful, low-sodium dinner option.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 cup Carrots, julienned
- 2 cups Fresh broccoli florets
- 4 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Low sodium soy sauce
- 1 cup Unsalted chicken broth
- 1 tbsp Rice vinegar
- 1.5 tbsp Honey
- 1 tsp Sesame oil
- 2 tbsp Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Slice the chicken breast into thin strips and toss with the cornstarch until evenly coated. Set aside.
Chop the red and yellow bell peppers into thin strips. Prepare the broccoli florets and julienne the carrots. Mince the garlic and grate the ginger.
In a small bowl, whisk together the low sodium soy sauce, unsalted chicken broth, rice vinegar, honey, and sesame oil to create the stir fry sauce. Set aside.
In a large, non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken strips and cook for 4-5 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the garlic and ginger and sauté for 30 seconds until fragrant.
Add the broccoli, carrots, and bell peppers to the skillet. Stir fry the vegetables for 4-5 minutes, or until they are tender but still crisp.
Return the chicken to the skillet, along with the prepared stir fry sauce. Cook for another 2-3 minutes, stirring constantly, until the sauce thickens slightly and everything is well coated.
Garnish with chopped cilantro and serve hot with lime wedges on the side. Pair with steamed jasmine rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 43.8 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3395 mg | 72% | |
*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.
