Low Sodium Chicken and Bell Pepper Stir-Fry

Brighten up your weeknight dinner routine with this Low Sodium Chicken and Bell Pepper Stir-Fry, a vibrant and flavorful dish that's as heart-healthy as it is delicious. Packed with tender strips of juicy chicken and a colorful trio of red, green, and yellow bell peppers, this recipe shines with a light yet savory homemade sauce made from low sodium soy sauce, rice vinegar, and a touch of honey. Fresh garlic and ginger add bold, aromatic notes, while a sprinkle of sesame seeds and green onions provides the perfect finishing touch. Ready in just 30 minutes, this quick and easy stir-fry is perfect for busy weeknights and can be served over rice or noodles for a wholesome, satisfying meal. It's a low-sodium twist on a classic favorite, bringing robust flavors without compromising on health.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Yellow bell pepper
• 3 medium Garlic cloves
• 1 inch Fresh ginger
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Honey
• 1 teaspoon Sesame oil
• 1 tablespoon Cornstarch
• 3 tablespoons Water
• 2 tablespoons Olive oil
• 0.25 teaspoon Freshly ground black pepper
• 2 tablespoons Green onions
• 1 tablespoon Sesame seeds

Directions

Step 1

Slice the chicken breasts into thin strips, about 1/4 inch thick, to ensure they cook quickly and evenly.

Step 2

Wash and cut the red, green, and yellow bell peppers into thin strips approximately the same size as the chicken for even cooking.

Step 3

Peel and finely chop the garlic cloves and ginger, keeping them separate.

Step 4

In a small bowl, combine the low sodium soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water. Mix well to create a sauce, then set aside.

Step 5

Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.

Step 6

Add the chicken strips to the pan and stir-fry for about 5-6 minutes until they are browned and cooked through. Remove the chicken from the pan and set it aside.

Step 7

In the same pan, add the remaining tablespoon of olive oil.

Step 8

Add the chopped garlic and ginger to the pan, and stir-fry for about 30 seconds until fragrant.

Step 9

Add the sliced bell peppers to the pan and stir-fry for about 3-4 minutes until they are tender-crisp.

Step 10

Return the cooked chicken to the pan and toss everything together.

Step 11

Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything in the sauce.

Step 12

Reduce the heat to low and allow the stir-fry to simmer for another 2 minutes until the sauce has thickened slightly.

Step 13

Season with freshly ground black pepper to taste.

Step 14

Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

Step 15

Serve hot over cooked rice or noodles, if desired.

Nutrition Facts

Serving size	(1223.0g)

Amount per serving	% Daily Value*
Calories	1472.0

Total Fat 64.8g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 10.7g
Cholesterol 385.6mg	0%
Sodium 1516.0mg	0%
Total Carbohydrate 67.8g	0%
Dietary Fiber 10.8g	0%
Total Sugars 27.4g
Protein 152.2g	0%

Vitamin D 4.5IU	0%
Calcium 145.8mg	0%
Iron 7.8mg	0%
Potassium 2605.0mg	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: 39.9%

Protein: 41.6%

Carbs: 18.5%