Low Sodium Chicken Chow Mein
Savor the bold flavors of this Low Sodium Chicken Chow Mein, a healthier twist on a classic takeout favorite that's perfect for any weeknight dinner. Featuring tender strips of marinated chicken breast, vibrant stir-fried vegetables like red bell peppers, shiitake mushrooms, and crisp cabbage, and perfectly cooked chow mein noodles, this dish is a delicious celebration of texture and taste. The use of low-sodium soy sauce keeps the sodium content in check without sacrificing flavor, while fresh aromatics like garlic and ginger provide an irresistible fragrance. Ready in just 45 minutes, it’s a quick and wholesome option for those looking to enjoy a lighter, homemade version of this popular Chinese-inspired noodle dish. Serve it hot, topped with crunchy bean sprouts and green onions for a restaurant-quality meal made right in your kitchen. Perfect for fans of low-sodium recipes, easy stir-fries, and flavorful chicken dishes!
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Ingredients
- 1 pound Boneless, skinless chicken breast
- 0.25 cup Low-sodium soy sauce
- 2 tablespoons Cornstarch
- 1 tablespoon Water
- 3 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 inch Ginger, minced
- 1 medium Carrot, julienned
- 2 stalks Celery, sliced
- 1 medium Red bell pepper, thinly sliced
- 5 ounces Shiitake mushrooms, sliced
- 2 cups Green cabbage, shredded
- 8 ounces Chow mein noodles
- 1 teaspoon Sesame oil
- 3 stalks Green onions, chopped
- 1 cup Bean sprouts
Directions
Step 1
Slice the chicken breast into thin strips.
Step 2
In a small bowl, combine the low-sodium soy sauce, cornstarch, and water. Mix until smooth.
Step 3
Add the sliced chicken to the soy sauce mixture, stir to coat, and set aside to marinate for at least 10 minutes.
Step 4
While the chicken is marinating, prepare the vegetables: mince the garlic and ginger, julienne the carrot, slice the celery and red bell pepper, slice the shiitake mushrooms, and shred the cabbage.
Step 5
Cook the chow mein noodles according to the package instructions, then drain and set aside.
Step 6
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until the chicken is cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 7
Add the remaining tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Step 8
Add the carrots, celery, red bell pepper, mushrooms, and cabbage to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
Step 9
Return the cooked chicken to the skillet, and add the cooked chow mein noodles. Drizzle the sesame oil over the mixture and toss everything together to combine well.
Step 10
Add the chopped green onions and bean sprouts, and stir-fry for an additional minute until everything is well mixed and heated through.
Step 11
Serve the low-sodium chicken chow mein hot, garnished with extra green onions if desired.
Nutrition Facts
| Serving size | (1523.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2706.0 |
| Total Fat 143.4g | 0% |
| Saturated Fat 23.7g | 0% |
| Polyunsaturated Fat 69.4g | |
| Cholesterol 385.6mg | 0% |
| Sodium 3339.4mg | 0% |
| Total Carbohydrate 181.5g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 23.2g | |
| Protein 183.2g | 0% |
| Vitamin D 48.2IU | 0% |
| Calcium 273.2mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 3029.0mg | 0% |
Source of Calories