Low Sodium Spicy Chicken Stir-Fry

Experience bold, balanced flavors with this Low Sodium Spicy Chicken Stir-Fry, a healthy twist on a classic takeout favorite. Packed with tender chicken breast, vibrant veggies like red bell pepper, broccoli, and carrots, and a savory-sweet sauce made with low sodium soy sauce, honey, and sambal oelek, this recipe delivers just the right amount of heat without compromising on heart-smart ingredients. Perfect for busy weeknights, this easy-to-make stir-fry comes together in just 30 minutes and pairs beautifully with brown rice or quinoa for a wholesome, satisfying meal. Top it off with green onions and optional crunchy cashews for a delightful finishing touch. If you're searching for a quick, flavorful, and low sodium dinner idea, this spicy chicken stir-fry is sure to impress!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Honey
• 2 teaspoons Sambal oelek (chili garlic paste)
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 teaspoons Sesame oil
• 4 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 Red bell pepper, thinly sliced
• 2 cups Broccoli florets
• 1 Carrot, julienned
• 2 Green onions, sliced
• 1 cup Unsalted cashews (optional)
• 2 cups Cooked brown rice or quinoa (for serving)

Directions

Step 1

Cut the chicken breast into thin strips and set aside.

Step 2

In a small bowl, whisk together the low sodium soy sauce, rice vinegar, honey, sambal oelek, cornstarch, and water to create the sauce. Set aside.

Step 3

Heat a large non-stick skillet or wok over medium-high heat and add 1 teaspoon of sesame oil.

Step 4

Add the chicken strips to the skillet and cook for 5-6 minutes, stirring frequently, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 teaspoon of sesame oil. Sauté the minced garlic and ginger for 30 seconds until fragrant.

Step 6

Add the red bell pepper, broccoli, and carrot to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender but still crisp.

Step 7

Return the cooked chicken to the skillet with the vegetables.

Step 8

Pour the prepared sauce over the chicken and vegetables. Stir well to coat all ingredients evenly. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.

Step 9

Remove from heat and garnish with green onions and optional unsalted cashews, if using.

Step 10

Serve immediately over cooked brown rice or quinoa. Enjoy your low sodium spicy chicken stir-fry!

Nutrition Facts

Serving size	(1558.2g)

Amount per serving	% Daily Value*
Calories	2471.8

Total Fat 108.6g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 11.7g
Cholesterol 385.6mg	0%
Sodium 1768.9mg	0%
Total Carbohydrate 192.5g	0%
Dietary Fiber 23.1g	0%
Total Sugars 41.5g
Protein 188.9g	0%

Vitamin D 22.7IU	0%
Calcium 294.6mg	0%
Iron 19.3mg	0%
Potassium 3075.4mg	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: 39.0%

Protein: 30.2%

Carbs: 30.8%