Low Sodium Chicken Hibachi

Transform your kitchen into a Japanese steakhouse with this flavorful and heart-healthy Low Sodium Chicken Hibachi recipe! Packed with tender chicken strips, vibrant stir-fried vegetables like zucchini, carrots, and bell peppers, and a touch of bean sprouts for crunch, this dish delivers the restaurant-style hibachi experience without the excess salt. Seasoned with a zesty blend of low sodium soy sauce, garlic, ginger, and freshly squeezed lemon juice, this one-pan meal is as aromatic as it is delicious. Serve it over nutty brown rice for a wholesome, well-balanced dinner that's ready in just 40 minutes. Perfect for anyone seeking a quick, healthy, and low-sodium alternative to classic takeout!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless skinless chicken breasts
• 1 medium Zucchini
• 1 large Carrot
• 1 medium Yellow onion
• 1 cup Mushrooms
• 1 medium Red bell pepper
• 1 cup Bean sprouts
• 2 tablespoons Low sodium soy sauce
• 1 teaspoon Garlic powder
• 0.5 teaspoon Ginger powder
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 cups Cooked brown rice
• 1 Lemon
• 1 tablespoon Chopped fresh parsley

Directions

Step 1

Slice the chicken breasts into thin strips.

Step 2

Cut the zucchini, carrot, yellow onion, mushrooms, and red bell pepper into similar-sized chunks or slices for even cooking.

Step 3

In a small bowl, mix together low sodium soy sauce, garlic powder, ginger powder, and black pepper. Set aside.

Step 4

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

Step 5

Add the chicken strips to the skillet and stir-fry until browned and cooked through, about 5-7 minutes.

Step 6

Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add the remaining tablespoon of olive oil.

Step 8

Add the zucchini, carrot, onion, bell pepper, and mushrooms to the skillet and stir-fry for about 5-6 minutes until the vegetables are tender-crisp.

Step 9

Return the chicken to the skillet with the vegetables.

Step 10

Add the bean sprouts and pour the soy sauce mixture over the chicken and vegetables.

Step 11

Stir everything to combine well and let the flavors meld for another 2-3 minutes.

Step 12

Remove the skillet from the heat and squeeze the juice of one lemon over the hibachi.

Step 13

Garnish with chopped parsley and serve immediately over cooked brown rice.

Nutrition Facts

Serving size	(1723.1g)

Amount per serving	% Daily Value*
Calories	1844.6

Total Fat 56.4g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 7.0g
Cholesterol 385.6mg	0%
Sodium 4441.3mg	0%
Total Carbohydrate 161.8g	0%
Dietary Fiber 20.8g	0%
Total Sugars 35.3g
Protein 169.0g	0%

Vitamin D 22.7IU	0%
Calcium 222.1mg	0%
Iron 11.2mg	0%
Potassium 3682.1mg	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: 27.7%

Protein: 36.9%

Carbs: 35.4%