Low Sodium Chicken Chow Fun
Elevate your weeknight dinner with this Low Sodium Chicken Chow Fun, a lighter twist on the classic Cantonese favorite. Featuring tender strips of chicken breast, savory wide rice noodles, and a medley of fresh vegetables, this dish delivers bold, satisfying flavors without the excess sodium. A fragrant sauce made with low-sodium soy sauce, dark soy sauce, and oyster sauce adds depth while keeping it heart-healthy. Stir-fried to perfection in a hot wok with aromatic garlic and ginger, this quick and easy recipe comes together in just 40 minutes. Ideal for those seeking a flavorful yet healthier takeout alternative, this dish is finished with fresh cilantro for a vibrant boost. Serve warm and enjoy a wholesome, guilt-free indulgence that's perfect for the whole family!
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Ingredients
- 8 ounces wide rice noodles
- 1 pound boneless skinless chicken breast
- 1 teaspoon cornstarch
- 1 cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium red bell pepper, thinly sliced
- 2 cups bean sprouts
- 3 pieces green onions, sliced
- 2 tablespoons fresh cilantro, chopped
Directions
Step 1
Begin by preparing the rice noodles according to the package instructions. After cooking, drain and rinse with cold water to prevent sticking. Set aside.
Step 2
Slice the chicken breast thinly against the grain. In a small bowl, toss the chicken slices with cornstarch until evenly coated.
Step 3
In a mixing bowl, combine the low-sodium chicken broth, low-sodium soy sauce, dark soy sauce, oyster sauce, and sesame oil. Stir well and set aside.
Step 4
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the chicken slices in a single layer. Cook for about 3-4 minutes on each side until golden and cooked through. Remove the chicken from the wok and set aside.
Step 5
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Step 6
Add the sliced red bell pepper to the wok and stir-fry for about 2 minutes until they begin to soften.
Step 7
Add the cooked rice noodles to the wok, tossing gently with tongs to combine with the vegetables.
Step 8
Return the cooked chicken to the wok and pour the sauce mixture over the contents. Stir-fry everything together for 3-4 minutes, ensuring the noodles and chicken are well coated with the sauce.
Step 9
Add the bean sprouts and sliced green onions, stirring for another minute until the bean sprouts are slightly softened.
Step 10
Remove the wok from heat and garnish with fresh chopped cilantro before serving.
Step 11
Serve the Low Sodium Chicken Chow Fun hot and enjoy its rich flavors with a healthy low-sodium twist.
Nutrition Facts
| Serving size | (1415.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1646.6 |
| Total Fat 57.1g | 0% |
| Saturated Fat 10.1g | 0% |
| Polyunsaturated Fat 22.8g | |
| Cholesterol 344.2mg | 0% |
| Sodium 2935.1mg | 0% |
| Total Carbohydrate 134.1g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 16.1g | |
| Protein 148.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 181.9mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 1872.8mg | 0% |
Source of Calories