Low Sodium Chicken and Vegetable Stir Fry

Experience the perfect balance of flavor and nutrition with this Low Sodium Chicken and Vegetable Stir Fry, a lighter twist on a classic dish. Packed with tender slices of marinated chicken and vibrant vegetables like bell peppers, broccoli, carrots, and sugar snap peas, this wholesome recipe comes together in just 35 minutes. By using low sodium soy sauce and aromatic ingredients like fresh garlic, ginger, and a hint of sesame oil, you'll achieve a rich, savory taste without excess sodium. Ideal for busy weeknights, this quick and healthy stir fry pairs perfectly with steamed brown rice or quinoa for a complete, satisfying meal. Enjoy bold flavors, crisp textures, and guilt-free dining in every bite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 0.25 cup low sodium soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons canola oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 carrot, julienned
• 1 cup sugar snap peas
• 2 green onions, sliced
• 0.25 teaspoon red pepper flakes
• 1 tablespoon sesame oil

Directions

Step 1

Begin by slicing the chicken breasts into thin strips, approximately 1/4-inch thick.

Step 2

In a small bowl, mix together the low sodium soy sauce, cornstarch, and water until smooth.

Step 3

Add the chicken strips to this mixture, toss to coat, and let it marinate while you prepare the other ingredients.

Step 4

In a large wok or skillet, heat the canola oil over medium-high heat.

Step 5

Add the minced garlic and grated ginger, and stir-fry for about 30 seconds, or until fragrant.

Step 6

Raise the heat to high and add the chicken strips to the wok, cooking for 4-5 minutes until lightly browned and cooked through.

Step 7

Remove the chicken from the wok and set aside.

Step 8

In the same wok, add the red bell pepper, broccoli florets, julienned carrot, and sugar snap peas.

Step 9

Stir-fry the vegetables for 5-6 minutes until they are tender-crisp.

Step 10

Return the chicken to the wok with the vegetables.

Step 11

Add the sliced green onions, red pepper flakes, and drizzle with sesame oil.

Step 12

Toss everything together to combine well and heat through for another 2-3 minutes.

Step 13

Remove from heat and serve immediately, enjoying as is or over a bed of steamed brown rice or quinoa.

Nutrition Facts

Serving size	(1167.7g)

Amount per serving	% Daily Value*
Calories	1485.0

Total Fat 59.3g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 13.0g
Cholesterol 385.6mg	0%
Sodium 2880.6mg	0%
Total Carbohydrate 69.1g	0%
Dietary Fiber 19.7g	0%
Total Sugars 18.8g
Protein 163.1g	0%

Vitamin D 4.5IU	0%
Calcium 271.6mg	0%
Iron 10.6mg	0%
Potassium 2026.3mg	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: 36.5%

Protein: 44.6%

Carbs: 18.9%