Chicken Stir-Fry (Low Sodium)
Quick and healthy low-sodium chicken stir-fry with vibrant vegetables and a flavorful sauce.
Ingredients
- 1.5 lbs, cut into bite-sized pieces Chicken Breast
- 2 cups Broccoli Florets
- 2, sliced Bell Peppers (various colors)
- 2, sliced Carrots
- 1 cup Snap Peas
- 2 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Low Sodium Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Cornstarch
- 4 cups Cooked Brown Rice
- 1 teaspoon Rice Vinegar
- Pinch Red Pepper Flakes (optional)
Instructions
- In a small bowl, whisk together low sodium soy sauce, sesame oil, cornstarch, garlic, ginger, and rice vinegar. Add a pinch of red pepper flakes for a little heat, if desired.
- Stir fry chicken until cooked through to an internal temperature of 165°F (74°C) to ensure food safety.
- Add broccoli, bell peppers, carrots, and snap peas to the skillet and stir fry until tender-crisp.
- Pour sauce over chicken and vegetables and cook until thickened.
- Serve over brown rice.
Cuisine: Chinese
Suitability: high protein,low sodium
Prep Time: 20 mins
Cook Time: 25 mins
Serving Size: 5
Meal Type: dinner