Low Sodium Stir Fry Chicken

Savor the vibrant flavors of this Low Sodium Stir Fry Chicken, a healthier twist on a classic takeout favorite! This recipe combines tender, perfectly seared chicken breast with a colorful medley of fresh vegetables—crisp broccoli, sweet red bell peppers, zucchini, and julienned carrots—all tossed in a homemade low-sodium stir fry sauce infused with garlic, ginger, and a hint of honey. The quick-cooking method locks in nutrients and delivers bold flavors without the excess salt, thanks to smart swaps like a low-sodium soy sauce alternative. Ready in just 30 minutes, this dish is perfect for busy weeknights and can be served on its own or over fluffy brown rice or quinoa for a wholesome, balanced meal. Garnish with green onion and sesame seeds for an extra pop of freshness and texture!

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
• 0.5 cup Low-sodium chicken broth
• 1 tablespoon Cornstarch
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Low-sodium soy sauce alternative (e.g., coconut aminos)
• 1 teaspoon Honey
• 1 teaspoon Sesame oil
• 2 cups Broccoli florets
• 1 medium Carrot, julienned
• 1 Red bell pepper, sliced
• 1 medium Zucchini, sliced
• 1 tablespoon Vegetable oil (for cooking)
• 1 stalk Green onion, sliced (optional for garnish)
• 1 teaspoon Sesame seeds (optional for garnish)

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

In a small bowl, whisk together the low-sodium chicken broth, cornstarch, minced garlic, grated ginger, low-sodium soy sauce alternative (e.g., coconut aminos), honey, and sesame oil until well combined. This will be the stir fry sauce. Set it aside.

Step 3

Prepare the vegetables by cutting the broccoli into small florets, julienning the carrot, slicing the red bell pepper thinly, and slicing the zucchini.

Step 4

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Step 5

Add the chicken strips to the hot skillet and stir fry for 4-5 minutes, or until the chicken is fully cooked and no longer pink. Remove the chicken from the skillet and set it aside.

Step 6

In the same skillet, add the broccoli, carrot, red bell pepper, and zucchini. Stir fry the vegetables for 5-6 minutes, or until they are tender but still crisp.

Step 7

Return the cooked chicken to the skillet with the vegetables. Stir to combine.

Step 8

Pour the prepared sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly.

Step 9

Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Step 10

Remove from heat and garnish with optional green onions and sesame seeds, if desired.

Step 11

Serve immediately on its own or over a bed of steamed brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1199.7g)

Amount per serving	% Daily Value*
Calories	1236.3

Total Fat 46.7g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 385.6mg	0%
Sodium 667.9mg	0%
Total Carbohydrate 48.4g	0%
Dietary Fiber 10.8g	0%
Total Sugars 21.3g
Protein 153.2g	0%

Vitamin D 22.7IU	0%
Calcium 243.4mg	0%
Iron 7.9mg	0%
Potassium 2218.4mg	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: 34.3%

Protein: 50.0%

Carbs: 15.8%