Low Sodium Chicken Stir Fry

This delicious low sodium chicken stir fry is packed with colorful vegetables and lean protein, making it a healthy and satisfying meal. Perfect for a quick weeknight dinner without compromising on flavor!

Steps

1. Heat olive oil in a non-stick skillet over medium heat. 2. Add the minced garlic and ginger, sauté for 1 minute until fragrant. 3. Add the sliced chicken breast and cook until no longer pink, about 5-7 minutes. 4. Toss in the mixed bell peppers, broccoli, and snap peas, stir-frying for another 3-4 minutes until vegetables are tender but crisp. 5. Pour in the low sodium soy sauce and sesame oil, stirring everything together. 6. If using, mix cornstarch with a little water and add it to the pan to thicken the sauce. 7. Season with black pepper to taste and serve hot.

100g chicken breast, sliced 1 cup mixed bell peppers, sliced 1/2 cup broccoli florets 1/2 cup snap peas 1 clove garlic, minced 1 tsp ginger, minced 1 tbsp olive oil 1 tbsp low sodium soy sauce 1 tsp sesame oil 1 tsp cornstarch (optional for thickening) Black pepper to taste