Low Sodium Chicken Pao

Savor the bold, satisfying flavors of Low Sodium Chicken Pao, a guilt-free spin on the classic stir-fry that’s perfect for healthy weeknight dinners. This recipe features tender, bite-sized pieces of chicken breast, crisp red bell peppers, and snap peas all coated in a savory, low-sodium soy sauce glaze infused with hints of garlic, ginger, and a touch of sweetness from honey. A sprinkle of chili flakes and unsalted roasted peanuts adds a subtle kick and crunch, bringing balance to every bite. The homemade sauce thickens beautifully with cornstarch, creating a luscious coating without the excess sodium of traditional recipes. Served over a bed of nutty brown rice and garnished with fresh green onions, this dish is as vibrant as it is delicious. Ready in just 40 minutes, this healthy chicken pao recipe is a must-try for anyone looking to enjoy a lighter take on a takeout favorite without compromising on rich, authentic flavors.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 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
• 1 cup water
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 1 large red bell pepper, sliced
• 0.5 teaspoon chili flakes
• 1 cup snap peas
• 0.5 cup unsalted roasted peanuts
• 2 teaspoons sesame oil
• 2 stalks green onions, chopped
• 2 cups cooked brown rice

Directions

Step 1

Cut the chicken breast into bite-sized pieces.

Step 2

In a small bowl, mix low-sodium soy sauce, rice vinegar, honey, and cornstarch. Stir well until the mixture is smooth.

Step 3

Heat the sesame oil in a large skillet or wok over medium-high heat.

Step 4

Add the minced ginger and garlic to the skillet. Sauté for about 30 seconds until fragrant.

Step 5

Add the chicken pieces to the skillet and cook for 5-7 minutes until they are browned and cooked through.

Step 6

Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add sliced red bell pepper and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender but crisp.

Step 8

Return the chicken to the skillet with the vegetables.

Step 9

Pour the soy sauce mixture over the chicken and vegetables. Stir continuously and cook for 3-4 minutes until the sauce has thickened.

Step 10

Add the chili flakes and unsalted roasted peanuts to the skillet, stirring to combine.

Step 11

Remove from heat and garnish with chopped green onions.

Step 12

Serve hot over a bed of cooked brown rice.

Nutrition Facts

Serving size	(1598.9g)

Amount per serving	% Daily Value*
Calories	2062.0

Total Fat 76.9g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 13.1g
Cholesterol 385.6mg	0%
Sodium 2145.7mg	0%
Total Carbohydrate 164.9g	0%
Dietary Fiber 18.7g	0%
Total Sugars 33.1g
Protein 176.1g	0%

Vitamin D 22.7IU	0%
Calcium 256.5mg	0%
Iron 14.4mg	0%
Potassium 2373.9mg	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: 33.7%

Protein: 34.3%

Carbs: 32.1%