Low Sodium Asian Box Curry Chicken

Experience a flavorful twist on weeknight dinners with this Low Sodium Asian Box Curry Chicken recipe, a perfect balance of vibrant spices and wholesome ingredients. Tender pieces of chicken breast are simmered in a creamy coconut milk sauce spiced with aromatic curry powder, fresh ginger, and garlic. Crisp vegetables like bell peppers, carrots, broccoli, and snow peas add a delightful crunch, while a touch of fresh lime juice brightens the dish. This low-sodium version is heart-healthy without sacrificing bold flavors, and a cornstarch slurry ensures the sauce achieves the perfect, velvety texture. Served over nutty brown rice and garnished with fresh cilantro, this guilt-free curry is ready in under an hour and perfect for busy families craving an Asian-inspired meal.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Boneless skinless chicken breasts
• 1 can Coconut milk (unsweetened, low-fat)
• 1 medium Red bell pepper, sliced
• 1 medium Green bell pepper, sliced
• 1 large Carrot, julienned
• 1 cup Broccoli florets
• 1 cup Snow peas, trimmed
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Curry powder
• 1 cup Low-sodium chicken broth
• 1 tablespoon Fresh lime juice
• 2 tablespoons Olive oil
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Chopped cilantro
• 0.5 teaspoon Black pepper
• 2 cups Brown rice, cooked

Directions

Step 1

Cut the chicken breasts into bite-sized pieces.

Step 2

In a large skillet or wok over medium heat, add olive oil and sauté minced garlic and grated ginger for 1 minute until fragrant.

Step 3

Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5 minutes.

Step 4

Stir in the curry powder and cook for another minute to allow the spices to become aromatic.

Step 5

Pour in the coconut milk and low-sodium chicken broth, and stir well to combine.

Step 6

Add sliced red and green bell peppers, carrot, broccoli florets, and snow peas into the skillet.

Step 7

Bring the mixture to a gentle simmer. Cover the skillet and let it cook for about 15 minutes, or until the vegetables are tender and the chicken is cooked through.

Step 8

In a small bowl, mix cornstarch and water to create a slurry. Stir this into the curry to thicken the sauce.

Step 9

Add fresh lime juice and season with black pepper. Taste and adjust flavors if necessary.

Step 10

Continue to simmer for another 2 minutes, stirring occasionally until the sauce has thickened to your desired consistency.

Step 11

Remove the skillet from heat and garnish the curry with chopped cilantro.

Step 12

Serve the low sodium Asian curry chicken over cooked brown rice.

Nutrition Facts

Serving size	(2177.2g)

Amount per serving	% Daily Value*
Calories	1807.7

Total Fat 56.6g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 385.6mg	0%
Sodium 5395.0mg	0%
Total Carbohydrate 153.6g	0%
Dietary Fiber 20.5g	0%
Total Sugars 21.6g
Protein 166.9g	0%

Vitamin D 22.7IU	0%
Calcium 323.6mg	0%
Iron 24.1mg	0%
Potassium 2719.3mg	0%

*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.

Source of Calories

Fat: 28.4%

Protein: 37.3%

Carbs: 34.3%