Low Sodium Stir-Fried Chicken with Vegetables

Transform your weeknight dinners with this flavorful and healthy Low Sodium Stir-Fried Chicken with Vegetables! Packed with tender chicken breast, crisp broccoli, vibrant red bell peppers, sweet snap peas, and julienned carrots, this dish is a feast for the eyes and the palate. Infused with the delicate flavors of garlic, fresh ginger, and a perfectly balanced low sodium soy sauce-based stir-fry sauce, it’s a guilt-free way to enjoy takeout-style flavor at home. Ready in just 30 minutes, this quick and easy stir-fry is perfect for those looking to reduce sodium without sacrificing taste. Ideal as a standalone meal or served over steamed brown rice or quinoa, it’s a versatile, wholesome favorite your whole family will love.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken breast
• 2 cups Broccoli florets
• 1 medium Red bell pepper
• 1 large Carrot
• 1 cup Snap peas
• 3 cloves Garlic
• 1 inch piece Fresh ginger
• 3 tablespoons Low sodium soy sauce
• 2 teaspoons Rice vinegar
• 2 teaspoons Toasted sesame oil
• 2 teaspoons Cornstarch
• 0.25 cup Water
• 1 tablespoon Vegetable oil
• 2 Green onions (optional, for garnish)

Directions

Step 1

Wash and trim all the vegetables. Cut the broccoli into small florets, julienne the carrot, slice the red bell pepper into thin strips, and trim the ends off the snap peas.

Step 2

Thinly slice the chicken breast into bite-sized strips, pat dry with paper towels, and set aside.

Step 3

Mince the garlic and grate the ginger. Set aside.

Step 4

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

Step 5

Heat a large nonstick skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan.

Step 6

Add the chicken to the skillet in a single layer. Cook for about 2-3 minutes per side or until lightly browned and cooked through. Remove the chicken from the skillet and set aside on a plate.

Step 7

In the same skillet, add the garlic and ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn them.

Step 8

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

Step 9

Return the cooked chicken to the skillet and pour the sauce over the mixture. Toss everything together and cook for 1-2 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.

Step 10

Remove from heat and garnish with sliced green onions, if desired. Serve immediately.

Nutrition Facts

Serving size	(1183.1g)

Amount per serving	% Daily Value*
Calories	1189.2

Total Fat 39.7g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 8.5g
Cholesterol 385.6mg	0%
Sodium 2171.3mg	0%
Total Carbohydrate 46.8g	0%
Dietary Fiber 14.3g	0%
Total Sugars 15.8g
Protein 158.3g	0%

Vitamin D 22.7IU	0%
Calcium 307.6mg	0%
Iron 11.1mg	0%
Potassium 1976.3mg	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: 30.3%

Protein: 53.8%

Carbs: 15.9%