Low-Sodium Chicken Stir-Fry with Cabbage and Peppers
Low-Sodium Chicken Stir-Fry with Cabbage and Peppers
Ingredients
For the Stir-Fry
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 yellow onion, medium, thinly sliced
- 1 green bell pepper, medium, cored, seeded, and thinly sliced
- 1 red bell pepper, medium, cored, seeded, and thinly sliced
- 4 cups green cabbage, shredded
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Low-Sodium Stir-Fry Sauce
- 1/2 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
Instructions
- 1
Prepare all ingredients: Cut chicken into 1-inch pieces. Thinly slice the onion and bell peppers. Shred the cabbage. Mince the garlic and grate the ginger.
⏱️ 15 min
- 2
In a small bowl, whisk together all ingredients for the Low-Sodium Stir-Fry Sauce: low-sodium chicken broth, low-sodium soy sauce, rice vinegar, granulated sugar, cornstarch, and sesame oil. Set aside.
⏱️ 5 min
- 3
Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the chicken pieces and stir-fry for 4 to 6 minutes, or until lightly browned and cooked through. Remove chicken from the wok and set aside.
⏱️ 6 min
- 4
Add the sliced onion, green bell pepper, red bell pepper, and shredded cabbage to the same wok. Stir-fry for 3 to 5 minutes, or until vegetables are crisp-tender.
⏱️ 5 min
- 5
Add the minced garlic and grated ginger to the vegetables. Stir-fry for 1 minute more, until fragrant.
⏱️ 1 min
- 6
Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick re-whisk and pour it over the chicken and vegetables. Cook, stirring constantly, for 1 to 2 minutes, or until the sauce has thickened and coats all ingredients.
⏱️ 2 min
- 7
Serve immediately, optionally over a bed of white rice or cauliflower rice for a low-potassium option.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Low-Sodium Chicken Stir-Fry with Cabbage and Peppers
Ingredients
For the Stir-Fry
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 yellow onion, medium, thinly sliced
- 1 green bell pepper, medium, cored, seeded, and thinly sliced
- 1 red bell pepper, medium, cored, seeded, and thinly sliced
- 4 cups green cabbage, shredded
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Low-Sodium Stir-Fry Sauce
- 1/2 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
Instructions
- 1
Prepare all ingredients: Cut chicken into 1-inch pieces. Thinly slice the onion and bell peppers. Shred the cabbage. Mince the garlic and grate the ginger.
⏱️ 15 min - 2
In a small bowl, whisk together all ingredients for the Low-Sodium Stir-Fry Sauce: low-sodium chicken broth, low-sodium soy sauce, rice vinegar, granulated sugar, cornstarch, and sesame oil. Set aside.
⏱️ 5 min - 3
Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the chicken pieces and stir-fry for 4 to 6 minutes, or until lightly browned and cooked through. Remove chicken from the wok and set aside.
⏱️ 6 min - 4
Add the sliced onion, green bell pepper, red bell pepper, and shredded cabbage to the same wok. Stir-fry for 3 to 5 minutes, or until vegetables are crisp-tender.
⏱️ 5 min - 5
Add the minced garlic and grated ginger to the vegetables. Stir-fry for 1 minute more, until fragrant.
⏱️ 1 min - 6
Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick re-whisk and pour it over the chicken and vegetables. Cook, stirring constantly, for 1 to 2 minutes, or until the sauce has thickened and coats all ingredients.
⏱️ 2 min - 7
Serve immediately, optionally over a bed of white rice or cauliflower rice for a low-potassium option.
⏱️ 1 min