Low Sodium Thai Chicken Stir Fry

Discover a healthier twist on a beloved classic with this Low Sodium Thai Chicken Stir Fry—a vibrant, flavor-packed dish that’s as nutritious as it is delicious. Perfect for busy weeknights, this recipe combines tender chicken breast, crisp broccoli, sweet bell peppers, and carrots, all tossed in a savory, homemade stir fry sauce made with low sodium soy sauce, unsalted chicken broth, honey, and a hint of sesame oil. Fresh garlic and ginger add bold aromatics, while a garnish of chopped cilantro and a squeeze of lime elevate the dish with a refreshing finish. Ready in just 30 minutes, this low-sodium stir fry is a guilt-free crowd pleaser best served over jasmine rice or quinoa for a wholesome, satisfying meal the whole family will love.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 2 tbsp Cornstarch
• 2 tbsp Vegetable oil
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 1 cup Carrots, julienned
• 2 cups Fresh broccoli florets
• 4 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Low sodium soy sauce
• 1 cup Unsalted chicken broth
• 1 tbsp Rice vinegar
• 1.5 tbsp Honey
• 1 tsp Sesame oil
• 2 tbsp Fresh cilantro, chopped
• 1 Lime, cut into wedges

Directions

Step 1

Slice the chicken breast into thin strips and toss with the cornstarch until evenly coated. Set aside.

Step 2

Chop the red and yellow bell peppers into thin strips. Prepare the broccoli florets and julienne the carrots. Mince the garlic and grate the ginger.

Step 3

In a small bowl, whisk together the low sodium soy sauce, unsalted chicken broth, rice vinegar, honey, and sesame oil to create the stir fry sauce. Set aside.

Step 4

In a large, non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken strips and cook for 4-5 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

Step 5

Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the garlic and ginger and sauté for 30 seconds until fragrant.

Step 6

Add the broccoli, carrots, and bell peppers to the skillet. Stir fry the vegetables for 4-5 minutes, or until they are tender but still crisp.

Step 7

Return the chicken to the skillet, along with the prepared stir fry sauce. Cook for another 2-3 minutes, stirring constantly, until the sauce thickens slightly and everything is well coated.

Step 8

Garnish with chopped cilantro and serve hot with lime wedges on the side. Pair with steamed jasmine rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1583.7g)

Amount per serving	% Daily Value*
Calories	1452.6

Total Fat 58.9g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 24.9g
Cholesterol 390.1mg	0%
Sodium 2315.8mg	0%
Total Carbohydrate 103.9g	0%
Dietary Fiber 17.2g	0%
Total Sugars 43.8g
Protein 140.9g	0%

Vitamin D 0IU	0%
Calcium 289.9mg	0%
Iron 6.4mg	0%
Potassium 3394.9mg	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: 35.1%

Protein: 37.3%

Carbs: 27.5%