Low Sodium Szechuan Chicken

Discover a lighter take on a beloved classic with this Low Sodium Szechuan Chicken—a sensational stir-fry bursting with bold flavors, vibrant colors, and a fraction of the salt. Tender strips of chicken breast are coated in cornstarch for a silky texture, then stir-fried to perfection alongside sweet bell peppers, crisp carrots, and a savory-sweet sauce infused with garlic, ginger, toasted Szechuan peppercorns, and a splash of honey. This dish delivers all the heat and taste of traditional Szechuan cuisine while keeping it heart-healthy with low-sodium soy sauce and broth. Ready in just 35 minutes, it’s an easy, guilt-free way to spice up your weeknight dinner. Serve over fluffy brown or white rice for a satisfying, flavor-packed meal!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 3 tablespoons Cornstarch
• 1 cup Low-sodium chicken broth
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 3 tablespoons Low-sodium soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Honey
• 1 teaspoon Szechuan peppercorns, toasted and ground
• 1 teaspoon Crushed red pepper flakes
• 2 tablespoons Vegetable oil or avocado oil
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 1 Carrot, julienned or thinly sliced
• 2 Green onions, chopped
• 3 cups Cooked brown or white rice (optional, for serving)

Directions

Step 1

Slice the chicken breast into thin strips and toss it in 2 tablespoons of cornstarch until coated evenly. Set aside.

Step 2

In a small bowl, mix the low-sodium chicken broth, low-sodium soy sauce, rice vinegar, honey, 1 tablespoon of cornstarch, ground Szechuan peppercorns, and crushed red pepper flakes. This will be your sauce. Set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant.

Step 5

Add the sliced red bell pepper, green bell pepper, and julienned carrot to the skillet. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.

Step 6

Return the cooked chicken to the skillet and pour in the prepared sauce. Stir everything to coat evenly and let the sauce thicken, about 2-3 minutes.

Step 7

Sprinkle the chopped green onions over the dish for garnish.

Step 8

Serve hot with cooked brown or white rice, if desired.

Nutrition Facts

Serving size	(1893.6g)

Amount per serving	% Daily Value*
Calories	2022.7

Total Fat 51.4g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat g
Cholesterol 385.6mg	0%
Sodium 2022.1mg	0%
Total Carbohydrate 220.4g	0%
Dietary Fiber 22.2g	0%
Total Sugars 32.9g
Protein 169.6g	0%

Vitamin D 22.7IU	0%
Calcium 318.5mg	0%
Iron 12.7mg	0%
Potassium 2581.5mg	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: 22.9%

Protein: 33.5%

Carbs: 43.6%