Low Sodium Chicken with Cashew Nuts

Indulge in the vibrant flavors of this Low Sodium Chicken with Cashew Nuts, a healthier spin on a beloved takeout classic. Tender slices of chicken breast are stir-fried with crisp bell peppers and broccoli, then tossed in a light yet flavorful sauce made with low sodium soy sauce, honey, and a hint of fresh ginger for a perfect balance of sweet and savory. Crunchy unsalted cashew nuts bring irresistible texture, while green onions provide a fresh finishing touch. Ready in just 35 minutes, this dish is low in sodium without sacrificing richness, making it a fantastic option for those aiming to eat heart-healthy meals. Serve this quick and easy stir-fry over steamed rice or noodles for a wholesome dinner the whole family will love.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Boneless skinless chicken breast
• 100 grams Unsalted cashew nuts
• 1 large Bell pepper
• 200 grams Broccoli florets
• 3 cloves Garlic
• 1 inch Fresh ginger
• 3 tablespoons Low sodium soy sauce
• 2 tablespoons Honey
• 1 tablespoon Rice vinegar
• 1 tablespoon Cornstarch
• 3 tablespoons Water
• 2 tablespoons Olive oil
• 2 stalks Green onions
• 1 teaspoon Black pepper

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, and black pepper. Set aside.

Step 3

In another small bowl, dissolve the cornstarch in water and set aside.

Step 4

Chop the bell pepper into strips, mince the garlic, grate the ginger, and cut the broccoli florets into bite-sized pieces.

Step 5

In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 6

In the same pan, add another tablespoon of olive oil. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.

Step 7

Add the bell pepper and broccoli to the pan, and stir-fry for about 4 minutes until the vegetables are just tender.

Step 8

Return the chicken to the pan and add the soy sauce mixture. Stir well to coat the chicken and vegetables.

Step 9

Stir in the cornstarch mixture and cook for another 2 minutes, until the sauce thickens and everything is heated through.

Step 10

Add the unsalted cashew nuts and chopped green onions, and toss everything to combine.

Step 11

Serve immediately with steamed rice or noodles, garnished with additional green onions if desired.

Nutrition Facts

Serving size	(1217.6g)

Amount per serving	% Daily Value*
Calories	1859.8

Total Fat 87.7g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 379.5mg	0%
Sodium 2145.7mg	0%
Total Carbohydrate 103.3g	0%
Dietary Fiber 13.5g	0%
Total Sugars 48.7g
Protein 171.1g	0%

Vitamin D 0IU	0%
Calcium 290.3mg	0%
Iron 15.5mg	0%
Potassium 2534.1mg	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: 41.8%

Protein: 36.3%

Carbs: 21.9%