Low Sodium Stir-Fried Chicken with Bell Peppers

Discover a healthier twist on a takeout favorite with this Low Sodium Stir-Fried Chicken with Bell Peppers! Packed with vibrant red, yellow, and green bell peppers, tender strips of chicken breast, and fragrant garlic and ginger, this quick and easy recipe delivers bold flavor without the excess salt. A light, homemade sauce featuring a low sodium soy sauce substitute, rice vinegar, and sesame oil ensures every bite is savory and satisfying. Ready in just 30 minutes, this colorful dish is perfect for busy weeknights and can be paired with steamed rice or quinoa for a complete, guilt-free meal. Make it your own with a sprinkle of red pepper flakes for added heat or a garnish of fresh parsley or cilantro for a fresh finish.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 large Green bell pepper
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Low sodium soy sauce substitute (optional)
• 1 tablespoon Rice vinegar
• 1 tablespoon Sesame oil
• 1 teaspoon Cornstarch
• 0.25 cup Water
• 2 tablespoons Vegetable oil
• 1 teaspoon Fresh ground black pepper
• 0.25 teaspoon Red pepper flakes (optional)
• 2 tablespoons Fresh parsley or cilantro (optional, for garnish)

Directions

Step 1

Thinly slice the chicken breast into bite-sized strips and set aside.

Step 2

Wash the bell peppers, remove the seeds, and slice them into thin strips.

Step 3

Mince the garlic and grate the ginger.

Step 4

In a small bowl, combine the low sodium soy sauce substitute (if using), rice vinegar, sesame oil, cornstarch, and water. Mix well to create the sauce and set aside.

Step 5

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

Step 6

Add the chicken to the skillet in a single layer. Sprinkle with black pepper and cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.

Step 8

Add the sliced bell peppers to the skillet and stir-fry for 3-4 minutes until they become tender-crisp.

Step 9

Return the cooked chicken to the skillet and pour in the prepared sauce.

Step 10

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

Step 11

Taste and adjust with additional ground black pepper or red pepper flakes if desired.

Step 12

Remove from heat and garnish with fresh parsley or cilantro if using. Serve immediately with steamed rice or quinoa.

Nutrition Facts

Serving size	(1178.6g)

Amount per serving	% Daily Value*
Calories	1293.5

Total Fat 58.0g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 22.8g
Cholesterol 385.6mg	0%
Sodium 656.4mg	0%
Total Carbohydrate 41.0g	0%
Dietary Fiber 9.3g	0%
Total Sugars 9.7g
Protein 148.9g	0%

Vitamin D 22.7IU	0%
Calcium 122.2mg	0%
Iron 6.6mg	0%
Potassium 2428.7mg	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: 40.7%

Protein: 46.5%

Carbs: 12.8%