Low Sodium Chicken Stir-Fry with Vegetables
Discover the perfect balance of flavor and health with this Low Sodium Chicken Stir-Fry with Vegetables, a vibrant and nutritious dish that's ready in just 30 minutes! Tender slices of chicken breast are stir-fried alongside a medley of colorful vegetables like crisp broccoli, sweet red bell peppers, and crunchy sugar snap peas, all gently tossed in a savory, low sodium soy sauce and chicken broth glaze. Infused with the aromatic goodness of garlic, fresh ginger, and a hint of sesame oil, this easy one-pan meal is a heart-healthy choice that doesn't skimp on taste. Serve it over fluffy brown rice or quinoa for a wholesome dinner the whole family will love. Perfect for those seeking low sodium recipes that are packed with flavor, this stir-fry is as delicious as it is nutritious!
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Ingredients
- 1 pound boneless skinless chicken breast, sliced thinly
- 0.5 cup low sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 medium red bell pepper, sliced
- 1 large carrot, sliced into thin rounds
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 pieces green onions, sliced
- 0.25 teaspoon ground black pepper
Directions
Step 1
In a small bowl, mix together the low sodium chicken broth and cornstarch until smooth. Set aside.
Step 2
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Step 3
Add the sliced chicken breast to the skillet and cook for about 4-5 minutes or until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and fresh ginger, and sauté for about 30 seconds until fragrant.
Step 5
Add the sliced red bell pepper, carrot, broccoli florets, and sugar snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes or until they are just tender.
Step 6
Return the cooked chicken to the skillet along with the prepared broth and cornstarch mixture. Add the low sodium soy sauce, sesame oil, and ground black pepper.
Step 7
Stir well to combine, cooking until the sauce has thickened and evenly coats the chicken and vegetables, about 2-3 minutes.
Step 8
Garnish with sliced green onions before serving.
Step 9
Serve hot over steamed brown rice or quinoa for a complete meal.
Nutrition Facts
| Serving size | (1275.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1487.1 |
| Total Fat 59.1g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 385.6mg | 0% |
| Sodium 2021.1mg | 0% |
| Total Carbohydrate 70.7g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 21.2g | |
| Protein 162.1g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 275.0mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 2135.7mg | 0% |
Source of Calories