Low Sodium Chicken and Veggie Stir Fry

Revitalize your dinner routine with this flavorful Low Sodium Chicken and Veggie Stir Fry—a healthy, vibrant dish that doesn’t compromise on taste! Packed with tender strips of chicken breast, crisp broccoli, colorful peppers, sweet snap peas, and carrots, this recipe is tossed in a subtly sweet and tangy low sodium soy sauce mixture, making it perfect for those watching their salt intake. A hint of garlic and fresh ginger elevates the dish with irresistible aromatics, while the optional sprinkle of sesame seeds adds delightful texture. Ready in just 35 minutes, this quick and easy stir fry is ideal for busy weeknights and pairs perfectly with steamed rice or noodles for a wholesome, family-friendly meal.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 3 tablespoons water
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced
• 1 large carrot, julienned
• 1 cup snap peas
• 2 tablespoons green onions, sliced
• 1 teaspoon sesame seeds (optional)

Directions

Step 1

Begin by preparing the chicken breast. Slice it into thin strips and set aside.

Step 2

In a small bowl, combine low sodium soy sauce, rice vinegar, honey, cornstarch, and water. Mix well to form a smooth sauce.

Step 3

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

Step 4

Add the sliced chicken to the skillet and stir-fry for about 5 minutes, or until the chicken is cooked through. Remove chicken from the skillet and set it aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of vegetable oil.

Step 6

Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

Step 7

Add broccoli florets, sliced red bell pepper, julienned carrot, and snap peas to the skillet.

Step 8

Stir-fry the vegetables for about 4-5 minutes, or until they are tender-crisp.

Step 9

Return the cooked chicken to the skillet.

Step 10

Pour the prepared sauce over the chicken and vegetables, stirring well to coat all ingredients evenly.

Step 11

Continue to cook for an additional 2-3 minutes, until the sauce has thickened slightly.

Step 12

Remove from heat and garnish with sliced green onions and sesame seeds, if desired.

Step 13

Serve immediately with your choice of cooked rice or noodles.

Nutrition Facts

Serving size	(1158.4g)

Amount per serving	% Daily Value*
Calories	1292.4

Total Fat 44.6g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 385.6mg	0%
Sodium 1601.2mg	0%
Total Carbohydrate 64.3g	0%
Dietary Fiber 13.9g	0%
Total Sugars 33.9g
Protein 156.9g	0%

Vitamin D 22.7IU	0%
Calcium 305.4mg	0%
Iron 11.1mg	0%
Potassium 1841.7mg	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: 31.2%

Protein: 48.8%

Carbs: 20.0%