Low Sodium Hibachi Chicken

Elevate your weeknight dinners with this flavorful and heart-healthy Low Sodium Hibachi Chicken recipe! Bursting with the savory essence of low sodium soy sauce, aromatic garlic and ginger, and a touch of honey for sweetness, this dish delivers all the bold flavors of traditional hibachi with a lighter twist. Tender, bite-sized chicken pieces and a colorful medley of stir-fried zucchini, carrots, onions, and mushrooms come together in just 35 minutes from start to finish. Served over a bed of nutty brown rice and garnished with toasted sesame seeds and scallions, this low sodium dish is a perfect balance of taste and nutrition. Perfect for fans of Japanese-inspired cuisine looking to reduce their salt intake, this recipe is as quick and easy as it is satisfying!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Low sodium soy sauce
• 2 tablespoons Rice vinegar
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 tablespoon Honey
• 1 teaspoon Sesame oil
• 2 tablespoons Vegetable oil
• 1 medium Zucchini, cut into bite-sized pieces
• 1 cup White mushrooms, sliced
• 1 medium Carrot, julienned
• 1 medium Onion, thinly sliced
• 2 cups Cooked brown rice
• 2 Scallions, chopped
• 1 tablespoon Sesame seeds, toasted
• 0.5 teaspoon Black pepper

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

In a bowl, combine low sodium soy sauce, rice vinegar, minced garlic, minced ginger, honey, and sesame oil. Mix well to create the marinade.

Step 3

Add the chicken pieces to the marinade, stir to coat well, and allow to marinate for at least 15 minutes in the refrigerator.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 5

Remove the chicken from the marinade, reserving the marinade, and add the chicken to the skillet. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 6

In the same skillet, heat the remaining tablespoon of vegetable oil. Add the chopped zucchini, sliced mushrooms, julienned carrot, and sliced onion. Stir-fry the vegetables until they are tender-crisp, about 5 minutes.

Step 7

Return the chicken to the skillet with the vegetables. Pour the reserved marinade into the pan and stir to combine and heat through.

Step 8

Season with black pepper and continue cooking for an additional 2 minutes until everything is well combined and heated.

Step 9

Serve the chicken and vegetables over cooked brown rice, garnishing with chopped scallions and toasted sesame seeds.

Nutrition Facts

Serving size	(1475.0g)

Amount per serving	% Daily Value*
Calories	1860.6

Total Fat 66.1g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 24.1g
Cholesterol 385.6mg	0%
Sodium 2348.0mg	0%
Total Carbohydrate 153.6g	0%
Dietary Fiber 15.8g	0%
Total Sugars 33.6g
Protein 164.2g	0%

Vitamin D 12.5IU	0%
Calcium 298.7mg	0%
Iron 10.7mg	0%
Potassium 2974.2mg	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: 31.9%

Protein: 35.2%

Carbs: 32.9%