Low Sodium Classic Stir-Fried Chicken

Transform your weeknight dinners with this Low Sodium Classic Stir-Fried Chicken recipe—a healthier spin on a tried-and-true favorite. Packed with tender chicken breast, crisp broccoli, vibrant red bell peppers, and sweet carrots, this dish bursts with fresh, wholesome flavors while keeping sodium levels in check. The savory sauce, made with low-sodium soy sauce, rice vinegar, and a hint of honey, brings the perfect balance of tanginess and subtle sweetness. This quick stir-fry, ready in just 35 minutes, features fresh ginger and garlic for added zing, and a drizzle of sesame oil for a rich, nutty finish. Serve it over steamed rice or noodles for a satisfying, guilt-free meal the whole family will love. Perfect for those seeking a heart-healthy, low-sodium alternative without compromising on taste!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breast
• 200 grams broccoli florets
• 1 medium red bell pepper
• 1 large carrot
• 2 stalks green onions
• 1 tablespoon fresh ginger
• 2 large garlic cloves
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 2 teaspoons cornstarch
• 3 tablespoons water
• 2 teaspoons sesame oil
• 2 tablespoons olive oil
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Cut the broccoli into small florets. Slice the red bell pepper into thin strips and peel and slice the carrot into matchsticks. Chop the green onions. Set all vegetables aside separately.

Step 3

Peel and finely grate the ginger, and mince the garlic cloves. Combine them in a small bowl.

Step 4

In another small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, cornstarch, and water. This will be the sauce for the stir fry.

Step 5

Heat a large non-stick skillet or wok over medium-high heat and add the olive oil.

Step 6

Once the oil is hot, add the chicken strips, season with black pepper, and stir-fry for about 4-5 minutes until the chicken is cooked through and slightly browned. Remove the chicken from the pan and keep warm.

Step 7

In the same skillet, add the ginger and garlic mixture, stirring quickly for about 30 seconds until fragrant.

Step 8

Add the broccoli and carrot to the skillet, and stir-fry for 3-4 minutes until they start to soften but remain crisp.

Step 9

Add the red bell pepper and continue to stir-fry for another 1-2 minutes.

Step 10

Return the chicken to the skillet and pour the prepared soy sauce mixture over the chicken and vegetables.

Step 11

Stir everything together for another 2-3 minutes until the sauce thickens slightly and evenly coats the chicken and vegetables.

Step 12

Turn off the heat and stir in the sesame oil for an added depth of flavor.

Step 13

Sprinkle the chopped green onions over the stir-fry and give a final toss.

Step 14

Serve hot over cooked rice or noodles if desired.

Nutrition Facts

Serving size	(1112.9g)

Amount per serving	% Daily Value*
Calories	1541.8

Total Fat 74.7g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 14.3g
Cholesterol 425mg	0%
Sodium 1984.5mg	0%
Total Carbohydrate 44.0g	0%
Dietary Fiber 11.1g	0%
Total Sugars 15.6g
Protein 171.4g	0%

Vitamin D 25IU	0%
Calcium 228.7mg	0%
Iron 9.7mg	0%
Potassium 1875.3mg	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: 43.8%

Protein: 44.7%

Carbs: 11.5%