Healthy & Special Diets > Low-Sodium Recipes > Low-Sodium Dinners > Stir-Fries with Low-Sodium Soy Sauce Alternatives

Low-Sodium Chicken and Vegetable Stir-Fry with Coconut Aminos

Enjoy a flavorful and healthy stir-fry without the excess sodium. This recipe uses coconut aminos as a delicious alternative to soy sauce, packed with chicken and various vegetables for a complete meal.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 1 lb Chicken breast
  • 1 cup Broccoli florets
  • 1 cup sliced Bell peppers (red, yellow, or orange)
  • 1/2 cup sliced Carrots
  • 1/2 cup Snap peas
  • 4 tbsp Coconut aminos
  • 1 tbsp Rice vinegar
  • 1 tsp minced Ginger
  • 2 cloves minced Garlic
  • 1 tbsp Cornstarch
  • 1 tsp Sesame oil
  • 1 tbsp Vegetable oil
  • 3 cups Cooked brown rice
  • 1 tsp Sesame seeds
  • 2 Green onion

Prepare the Chicken and Vegetables

Cut the chicken breast into bite-sized pieces. Wash and prepare all the vegetables: broccoli florets, sliced bell peppers, sliced carrots, and snap peas. Mince the ginger and garlic.

Make the Low-Sodium Sauce

In a small bowl, whisk together coconut aminos, rice vinegar, minced ginger, minced garlic, and cornstarch until well combined. Set aside.

Stir-Fry the Chicken

Heat vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and stir-fry until cooked through and lightly browned. Remove the chicken from the wok and set aside.

Stir-Fry the Vegetables

Add sesame oil to the wok. Add the broccoli florets, bell peppers, carrots, and snap peas. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.

Combine and Simmer

Return the cooked chicken to the wok with the vegetables. Pour the low-sodium sauce over the chicken and vegetables. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly and everything is heated through.

Serve

Serve the chicken and vegetable stir-fry over cooked brown rice. Garnish with sesame seeds and chopped green onions. Enjoy!

Nutrition Facts Estimated per 100g of product

Note: These values are approximate and can vary based on specific ingredients and portion sizes.

Calories: 120-150
Protein: 12-15g
Fat: 5-7g
Carbohydrates: 8-10g
Sodium: 50-80mg

Other Important Considerations for Nutrition

This recipe focuses on reducing sodium by using coconut aminos instead of soy sauce. Coconut aminos generally have significantly less sodium. Adjust ingredient quantities to match your personal dietary needs and preferences. Always consult with a healthcare professional or registered dietitian for personalized dietary advice.

← Low-Sodium Chicken and Roasted Bell Pepper Sandwich Low-Sodium Herb-Roasted Chicken with Lemon and Rosemary →

FAQ

  • Can I use different vegetables?

    Yes, you can easily customize this stir-fry with your favorite vegetables. Mushrooms, zucchini, and bok choy are all great options. Just adjust cooking times as needed.
  • Can I substitute the chicken with tofu?

    Absolutely! Use firm or extra-firm tofu, pressed to remove excess water, and pan-fry or stir-fry until golden brown before adding the vegetables.
  • How can I make this recipe gluten-free?

    This recipe is naturally gluten-free if you use coconut aminos and ensure your rice is gluten-free.