Low Sodium Chicken and Broccoli Stir Fry

Savor the vibrant flavors of our Low Sodium Chicken and Broccoli Stir Fry—a healthier take on a classic weeknight favorite. Tender strips of chicken breast are paired with crisp broccoli florets and colorful red bell peppers, all brought to life with a savory sauce made from low-sodium soy sauce, chicken broth, and a hint of fresh ginger and garlic. This quick and easy recipe, ready in just 30 minutes, is perfect for anyone looking to enjoy a wholesome, flavor-packed meal without the extra salt. Serve it over steamed rice or quinoa for a complete, nutritious dinner that's sure to please the whole family. Healthy, delicious, and simple—this stir fry is a must-try for your next meal plan!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 4 cups broccoli florets
• 0.5 cup low-sodium chicken broth
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 stalks green onions, sliced
• 1 red bell pepper, sliced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 0.25 teaspoon black pepper

Directions

Step 1

Cut the chicken breast into thin strips and set aside.

Step 2

In a small bowl, mix the low-sodium chicken broth, low-sodium soy sauce, and cornstarch until well combined. Set this sauce mixture aside.

Step 3

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

Step 4

Add the chicken strips to the skillet and cook for about 5-7 minutes, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil and the sesame oil.

Step 6

Add minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.

Step 7

Add the broccoli florets and red bell pepper to the skillet, and stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

Step 8

Return the cooked chicken to the skillet with the vegetables.

Step 9

Pour the sauce mixture over the chicken and vegetables, stirring constantly until the sauce thickens, about 1-2 minutes.

Step 10

Add the sliced green onions and season everything with black pepper to taste.

Step 11

Serve the stir fry hot over a bed of cooked rice or quinoa if desired.

Nutrition Facts

Serving size	(1146.7g)

Amount per serving	% Daily Value*
Calories	1321.6

Total Fat 59.0g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 8.5g
Cholesterol 385.6mg	0%
Sodium 1487.9mg	0%
Total Carbohydrate 37.8g	0%
Dietary Fiber 11.8g	0%
Total Sugars 9.3g
Protein 160.5g	0%

Vitamin D 22.7IU	0%
Calcium 263.9mg	0%
Iron 9.6mg	0%
Potassium 1467.1mg	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: 40.1%

Protein: 48.5%

Carbs: 11.4%