Low Sodium Classic Chicken Chop Suey

Savor the vibrant flavors and healthy twist of this Low Sodium Classic Chicken Chop Suey, a quick and wholesome stir-fry that’s perfect for weeknight dinners. Featuring tender chicken breast, crisp veggies like celery, carrots, and bean sprouts, and the crunch of water chestnuts, this dish delivers that iconic chop suey texture and taste—without the extra salt. A simple homemade sauce of low sodium soy sauce, unsalted chicken broth, and cornstarch ties it all together, creating a light yet savory glaze. Ready in just 35 minutes, this sodium-conscious recipe is ideal for anyone seeking a heart-healthy meal without compromising on flavor. Serve it over steamed rice or noodles for a balanced, satisfying dinner your whole family will love.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 1 medium Onion
• 3 Celery stalks
• 1 large Carrot
• 1 medium Red bell pepper
• 2 cups Bean sprouts
• 1 cup Water chestnuts
• 3 tablespoons Low sodium soy sauce
• 1 cup Unsalted chicken broth
• 2 tablespoons Cornstarch
• 0.5 teaspoon Ground black pepper
• 2 Scallions

Directions

Step 1

Begin by thinly slicing the chicken breast into bite-sized strips.

Step 2

Mince the garlic cloves. Thinly slice the onion, celery, carrot, red bell pepper, and scallions. Drain and slice water chestnuts if necessary.

Step 3

In a large skillet or wok over medium-high heat, add 1 tablespoon of olive oil. Stir-fry the chicken strips until thoroughly cooked, about 5-7 minutes. Remove the chicken and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic, onion, celery, carrot, and red bell pepper for about 4-5 minutes until softened.

Step 5

Add the bean sprouts and water chestnuts into the skillet. Stir everything together and cook for an additional 2 minutes.

Step 6

Combine the low sodium soy sauce, unsalted chicken broth, and cornstarch in a bowl, whisking until smooth and lump-free.

Step 7

Pour the sauce mixture over the vegetables and stir well. Let it simmer for 3-4 minutes until the sauce thickens.

Step 8

Return the chicken strips to the skillet, tossing to coat them in the sauce. Cook for another 2 minutes until everything is well combined and heated through.

Step 9

Season with ground black pepper, adjusting to taste.

Step 10

Garnish with sliced scallions before serving warm.

Nutrition Facts

Serving size	(1587.7g)

Amount per serving	% Daily Value*
Calories	1446.5

Total Fat 46.6g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 385.6mg	0%
Sodium 2286.4mg	0%
Total Carbohydrate 95.0g	0%
Dietary Fiber 17.4g	0%
Total Sugars 30.4g
Protein 158.9g	0%

Vitamin D 22.7IU	0%
Calcium 259.0mg	0%
Iron 9.0mg	0%
Potassium 3475.8mg	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: 29.2%

Protein: 44.3%

Carbs: 26.5%