Low Sodium Chicken and Vegetable Stir-Fry

Elevate your weeknight dinner with this flavorful and health-conscious Low Sodium Chicken and Vegetable Stir-Fry. Packed with lean chicken breast and a vibrant medley of fresh vegetables like broccoli, snow peas, and red bell pepper, this dish delivers big taste without the extra salt. A zesty sauce made with low sodium soy sauce, fresh ginger, and garlic ties everything together, while a quick stir-fry technique keeps the veggies perfectly crisp. Ready in just 35 minutes, this heart-smart recipe is a go-to for busy nights and guilt-free indulgence. Serve over steamed brown rice or quinoa for a complete, wholesome meal that's low in sodium but high in flavor!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken breast
• 2 medium Carrots
• 2 cups Broccoli florets
• 1 large Red bell pepper
• 1 cup Snow peas
• 0.5 cup Low sodium chicken broth
• 1 tablespoon Cornstarch
• 3 tablespoons Low sodium soy sauce
• 1 tablespoon Fresh ginger
• 2 cloves Garlic
• 1 tablespoon Sesame oil
• 2 tablespoons Olive oil
• 2 stalks Green onions
• 0.5 teaspoon Black pepper

Directions

Step 1

Slice the boneless, skinless chicken breast into thin strips. Set aside.

Step 2

Peel and slice the carrots into thin rounds.

Step 3

Cut the red bell pepper into thin strips and set aside with the broccoli florets.

Step 4

Rinse the snow peas and pat them dry.

Step 5

In a small bowl, mix the low sodium chicken broth and cornstarch until smooth. Add the low sodium soy sauce and set aside.

Step 6

Grate the fresh ginger using a fine grater and mince the garlic cloves. Slice the green onions thinly.

Step 7

Heat a large wok or skillet over medium-high heat and add 1 tablespoon of olive oil.

Step 8

Add the chicken strips to the wok and stir-fry for about 5-6 minutes, or until the chicken is cooked through. Remove the chicken from the wok and set aside.

Step 9

In the same wok, add the remaining 1 tablespoon of olive oil.

Step 10

Add the minced garlic and grated ginger to the wok followed by the sliced carrots. Stir-fry for 2 minutes.

Step 11

Add the broccoli florets, red bell pepper strips, and snow peas to the wok and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Step 12

Return the cooked chicken to the wok along with the sauce mixture. Stir well to coat evenly and cook for 2 more minutes, allowing the sauce to thicken.

Step 13

Drizzle the sesame oil over the stir-fry and toss everything together.

Step 14

Garnish with sliced green onions and a sprinkle of black pepper before serving hot.

Nutrition Facts

Serving size	(1246.9g)

Amount per serving	% Daily Value*
Calories	1389.0

Total Fat 59.6g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 8.7g
Cholesterol 385.6mg	0%
Sodium 2500.2mg	0%
Total Carbohydrate 51.5g	0%
Dietary Fiber 14.7g	0%
Total Sugars 17.8g
Protein 158.9g	0%

Vitamin D 22.7IU	0%
Calcium 290.8mg	0%
Iron 11.0mg	0%
Potassium 2480.4mg	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: 38.9%

Protein: 46.1%

Carbs: 14.9%