Low Sodium Stir-Fry Chicken

Elevate your weeknight dinners with this quick and healthy Low Sodium Stir-Fry Chicken recipe! Packed with vibrant, crisp-tender vegetables like broccoli, red bell pepper, carrots, and snap peas, this dish brings vibrant flavors and colors to your plate. The tender chicken is stir-fried to perfection and coated in a savory, homemade low-sodium sauce featuring garlic, fresh ginger, and a hint of honey for natural sweetness. Ready in just 30 minutes, this heart-healthy meal is perfect for busy schedules and can be served on its own or alongside brown rice or quinoa for a well-rounded bite. Optional unsalted cashews add a delightful crunch, making this low sodium stir-fry a wholesome, flavor-packed option for anyone looking to maintain a balanced diet without sacrificing taste!

Nutriscore Rating: 78/100

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
• 3 cloves garlic
• 1 teaspoon fresh ginger
• 1 teaspoon cornstarch
• 3 tablespoons water
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 red bell pepper
• 1 large carrot
• 1 cup snap peas
• 2 green onion
• 1 handful unsalted cashews (optional)
• 2 cups cooked brown rice or quinoa (optional, for serving)

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

In a small bowl, mix low-sodium soy sauce, minced garlic, grated ginger, cornstarch, water, honey, and sesame oil. Stir until smooth and set the sauce aside.

Step 3

Prepare the vegetables: cut the broccoli into bite-sized florets, slice the red bell pepper into thin strips, peel and julienne the carrot, and trim the ends of snap peas. Chop the green onion into 1-inch pieces, separating the white and green parts.

Step 4

Heat a large skillet or wok over medium-high heat and add olive oil.

Step 5

Add the chicken strips and cook for 3-4 minutes, stirring frequently, until the chicken is no longer pink and cooked through. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add a splash more olive oil if needed, then add the broccoli, red bell peppers, and carrots. Stir-fry for 3-4 minutes until slightly tender but still crisp.

Step 7

Add the snap peas and white parts of the green onion to the skillet. Cook for an additional 2 minutes.

Step 8

Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and toss everything to coat evenly. Allow the sauce to simmer for 2-3 minutes until it thickens slightly.

Step 9

If using unsalted cashews, toss them into the skillet during the final minute of cooking.

Step 10

Garnish with the green parts of the green onion and serve immediately. Serve on its own or over cooked brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1569.7g)

Amount per serving	% Daily Value*
Calories	1861.4

Total Fat 61.4g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 7.2g
Cholesterol 385.6mg	0%
Sodium 1466.1mg	0%
Total Carbohydrate 151.7g	0%
Dietary Fiber 22.2g	0%
Total Sugars 24.0g
Protein 173.5g	0%

Vitamin D 22.7IU	0%
Calcium 303.6mg	0%
Iron 15.2mg	0%
Potassium 2085.2mg	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: 29.8%

Protein: 37.4%

Carbs: 32.7%