Low Sodium Stir Fry Chicken Noodles

Elevate your weeknight dinner game with this flavorful and healthy Low Sodium Stir Fry Chicken Noodles recipe! Packed with tender chicken, vibrant vegetables, and a perfectly balanced homemade stir-fry sauce, this dish proves that low sodium doesn’t mean sacrificing taste. A combination of fresh ginger, garlic, sesame oil, and honey creates a mouthwatering sauce that coats every strand of rice noodles, while crisp bell peppers, broccoli, and carrots add color and texture. Ready in just 35 minutes, this quick and easy recipe is perfect for busy nights and is a heart-healthy alternative to takeout. Garnished with green onions and sesame seeds, it’s a complete, one-pan meal that’s as nutritious as it is delicious. Perfect for families or meal prep, this savory stir fry is sure to satisfy without the extra salt.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 3 tablespoons Low sodium soy sauce
• 2 teaspoons Sesame oil
• 1 teaspoon Ginger, fresh and grated
• 2 cloves Garlic, minced
• 1 tablespoon Rice vinegar
• 1 tablespoon Honey
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Olive oil
• 1 large Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 2 cups Broccoli florets
• 1 cup Low sodium chicken broth
• 8 ounces Rice noodles
• 2 pieces Green onions, thinly sliced
• 1 teaspoon Sesame seeds

Directions

Step 1

Slice the chicken breast into thin, bite-sized strips and set aside.

Step 2

In a small bowl, whisk together the low sodium soy sauce, sesame oil, grated ginger, minced garlic, rice vinegar, honey, cornstarch, and water to form the stir-fry sauce. Set aside.

Step 3

Prepare the rice noodles according to the package instructions, then drain and set aside.

Step 4

Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Add the chicken strips and stir-fry for 4-5 minutes until cooked through. Remove the chicken from the pan and set aside.

Step 5

Heat the remaining 1 tablespoon of olive oil in the same wok or skillet. Add the julienned carrot, red bell pepper, and broccoli florets. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Step 6

Return the cooked chicken to the pan with the vegetables. Pour in the prepared stir-fry sauce and the low sodium chicken broth. Toss to coat everything evenly.

Step 7

Add the cooked rice noodles to the pan and gently mix until the noodles are coated in the sauce and heated through, about 2 minutes.

Step 8

Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately.

Nutrition Facts

Serving size	(1536.7g)

Amount per serving	% Daily Value*
Calories	1765.6

Total Fat 75.3g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 15.1g
Cholesterol 385.6mg	0%
Sodium 3303.3mg	0%
Total Carbohydrate 106.9g	0%
Dietary Fiber 13.4g	0%
Total Sugars 30.6g
Protein 162.5g	0%

Vitamin D 22.7IU	0%
Calcium 249.9mg	0%
Iron 9.1mg	0%
Potassium 2220.2mg	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: 38.6%

Protein: 37.0%

Carbs: 24.4%