Low Sodium Stir-Fried Vegetables and Chicken

Savor the vibrant flavors of **Low Sodium Stir-Fried Vegetables and Chicken**, a healthy and delicious option for those watching their sodium intake. This quick and easy recipe combines tender strips of seasoned chicken breast with an array of fresh, nutrient-packed vegetables like broccoli, red bell peppers, carrots, and snow peas. A homemade low-sodium stir-fry sauce, featuring chicken stock and coconut aminos, ensures a flavorful yet heart-healthy dish without compromising on taste. Infused with garlic, fresh ginger, and a hint of optional spice from red pepper flakes, this dish is a perfect weeknight dinner that’s ready in just 30 minutes. Serve it with steamed brown rice or quinoa for a wholesome, low-sodium meal your family will love!

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
• 2 cups Broccoli florets
• 1 large Red bell pepper
• 2 medium Carrots
• 1 cup Snow peas
• 1 small Onion (white or yellow)
• 3 pieces Garlic cloves
• 1 teaspoon Ginger (fresh, grated)
• 1 cup Low sodium chicken stock
• 2 tablespoons Low sodium soy sauce substitute or coconut aminos
• 1 tablespoon Cornstarch
• 1 tablespoon Sesame oil
• 1 tablespoon Olive oil or avocado oil
• 2 tablespoons Water
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes (optional)

Directions

Step 1

Cut the chicken breast into thin strips or bite-sized pieces. Set aside.

Step 2

In a small bowl, whisk together low sodium chicken stock, low sodium soy sauce substitute (or coconut aminos), cornstarch, and water until smooth to make the stir-fry sauce. Set aside.

Step 3

Prepare the vegetables: chop the broccoli into bite-sized florets, thinly slice the red bell pepper, peel and slice the carrots into thin rounds, trim the ends of the snow peas, and thinly slice the onion. Mince the garlic and grate the ginger.

Step 4

In a large skillet or wok, heat 1 tablespoon of olive oil or avocado oil over medium-high heat.

Step 5

Add the chicken pieces to the skillet and sauté for 4-5 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add 1 tablespoon of sesame oil. Add the garlic and ginger, cooking for 30 seconds until fragrant.

Step 7

Add the broccoli, carrots, red bell pepper, onion, and snow peas to the skillet. Stir-fry the vegetables for 5-7 minutes, stirring frequently, until they are tender but still crisp.

Step 8

Return the cooked chicken to the skillet with the vegetables.

Step 9

Pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes, allowing the sauce to thicken.

Step 10

Sprinkle with black pepper and optional red pepper flakes for a hint of heat.

Step 11

Remove the skillet from heat and serve immediately. Enjoy with a side of steamed brown rice or quinoa if desired.

Nutrition Facts

Serving size	(1403.4g)

Amount per serving	% Daily Value*
Calories	1276.2

Total Fat 45.4g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 6.0g
Cholesterol 385.6mg	0%
Sodium 1633.6mg	0%
Total Carbohydrate 56.4g	0%
Dietary Fiber 15.0g	0%
Total Sugars 19.4g
Protein 156.3g	0%

Vitamin D 22.7IU	0%
Calcium 276.5mg	0%
Iron 10.0mg	0%
Potassium 2370.2mg	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: 32.4%

Protein: 49.6%

Carbs: 17.9%