Low Sodium Savory Chicken Stir-Fry
Experience the perfect balance of flavor and health with this Low Sodium Savory Chicken Stir-Fry, a quick and wholesome dinner option packed with vibrant vegetables and tender chicken. This one-pan recipe showcases a medley of crisp broccoli, sweet red bell peppers, and crunchy sugar snap peas, all brought together with a light and flavorful sauce made from low sodium chicken broth, soy sauce, and a splash of rice vinegar. Infused with aromatic garlic and fresh ginger, this dish delivers rich umami flavors while keeping sodium levels in check. Ready in just 30 minutes, this stir-fry is ideal for busy weeknights and pairs beautifully with steamed rice or noodles. Garnish with green onions and sesame seeds for a finishing touch that’s as visually appealing as it is delicious. Perfect for those seeking a low sodium, high-flavor meal that’s healthy and satisfying!
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 cup sugar snap peas
- 1 cup low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds (optional, for garnish)
Directions
Step 1
Begin by slicing the chicken breasts into thin strips. Place the chicken strips in a bowl and coat with cornstarch, making sure each piece is evenly covered.
Step 2
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken strips and stir-fry until they are cooked through and lightly browned, about 5 minutes. Remove the chicken from the skillet and set it aside.
Step 3
Heat the remaining tablespoon of vegetable oil in the same skillet. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Step 4
Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
Step 5
In a small bowl, whisk together the low sodium chicken broth, low sodium soy sauce, and rice vinegar. Pour this mixture over the vegetables and bring to a simmer.
Step 6
Return the chicken to the skillet, mixing it with the vegetables. Cook for an additional 2-3 minutes, ensuring the chicken is heated through and everything is well-combined.
Step 7
Drizzle the sesame oil over the stir-fry, toss to coat, and remove from heat.
Step 8
Serve the stir-fry hot, garnished with chopped green onions and sesame seeds, if desired.
Nutrition Facts
| Serving size | (1305.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1476.4 |
| Total Fat 61.6g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 385.6mg | 0% |
| Sodium 2215.8mg | 0% |
| Total Carbohydrate 62.7g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 15.9g | |
| Protein 164.4g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 336.1mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 1902.2mg | 0% |
Source of Calories