Low Sodium Stir Fry Recipe Garlic clove Ginger root Chicken


Healthy Chicken Stir-Fry Recipe

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2-3 Fresh garlic cloves 1 ½ Tbs. Ginger (to taste) 2 Tbs Brown Sugar (to taste) 1 Tbs Vegetable oil or Sesame oil Soy Sauce (to tastebe mindful that soy sauce will quickly negate this otherwise low sodium stir fry recipe) Prep this recipe by pre-cutting all of your veggies into your desired size. Instructions. Heat oil in pan, stir-fry garlic, pepper, and ginger for 1 minute.

Add chicken and stir fry for about 2 minutes more. Stir in the coconut aminos (or soy sauce) and salt and stir-fry for 30 seconds more. Sheet Pan Action: Place chicken, broccoli, and red pepper on a sheet pan.

Pour about 1/2 cup sauce over top of the chicken and just a few tablespoons over. Stir in the ginger and garlic, and cook and stir for about 20 seconds, to release the flavor. Toss the chicken strips into the hot oil, and scoop the hoisin sauce over the chicken. Cook and stir for 5 to 7 minutes, until the sauce coats the chicken and the meat is no longer pink inside.

Place chicken in a glass bowl and sprinkle with the cornstarch and add the sherry and soy sauce. Toss the chicken in the sauces and marinate in the refrigerator for 15 minutes. In a large skillet coated with cooking spray, saute the chicken 2-3 minutes.

Lots of fresh garlic and ginger give this chicken-veggie stir fry tons of flavor. Stir the chili paste in or leave it on the side to suit your taste. The chicken marinates in teriyaki sauce for 10 minutes before stir-frying. The teriyaki sauce brings a variety of flavor combinations that includes sweet, salty, sour, and salty to this stir fry.

Spray a medium skillet with cooking spray. In a medium skillet, toss chicken, corn starch, soy sauce, ginger, garlic and red pepper flakes. Cook chicken over medium-high heat for 5 minutes, until no longer pink. Add vegetables and broth to skillet, reduce heat to medium, cover and cook 20 minutes, stirring.

Vegetable, chicken and beef stock are common to make the base of a stir-fry sauce. However, if you use a canned variety or a bouillon cube, you add at least 600 sometimes nearly 800 milligrams of sodium in 1/2 cup. Using low-sodium stock.

fresh ginger, garlic, chicken stock, low sodium soy sauce, brown sugar and 4 more Low Sodium Soy Sauce Substitute CDKitchen garlic powder, molasses, ground ginger, red wine vinegar, water and 2 more. Heat the coconut oil in a large wok or skillet to medium-high. Add the onion, bell pepper, carrot, broccoli, and ginger, and saute, stirring occasionally, 8 minutes. While vegetables are cooking, cut chicken breasts into thin strips.

Move the vegetables off to one side of the wok/skillet and add the chicken and garlic.

List of related literature:

Add 5 minced garlic cloves, 2 tablespoons sesame oil, and 1 tablespoon grated fresh ginger to skillet; cook over medium­low heat until fragrant, 1 to 2 minutes.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Then add onions, sauté until golden brown, add the ginger and garlic pastes—both dissolved in 30ml of water—and bhunno/stir-fry for 3-4 minutes, adding a little water if it threatens to stick to the bottom of the handi.

“Classic Cooking Of Punjab” by Jiggs Kalra, Pushpesh Pant
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Add the broth, sweetener, tomato sauce, tamari, vinegar, crushed red pepper, garlic, and ginger to the wok and whisk to combine.

“Keto Restaurant Favorites” by Maria Emmerich
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Place the chicken, ginger, garlic, and salt in the skillet or wok and stir-fry for 10 to 12 minutes, until the chicken is browned.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
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You want to use ground ginger and garlic powder in this recipe instead of fresh.

“The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance” by Rockridge Press
from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance
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Add a thinly sliced large onion, two crushed garlic cloves, a teaspoon of minced ginger (or half a teaspoon of ground ginger), three tablespoons of Hungarian paprika, a bay leaf, and a couple of teaspoons of salt; cook for about three minutes.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
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ADD THE GARLIC AND GINGER LAST Many stir-fry recipes start by cooking the garlic and ginger.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
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Add 1/2 cup water, 2 tablespoons soy sauce, 2 tablespoons seasoned rice vinegar, and 1 tablespoon grated, peeled fresh ginger.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Add the chicken, onions, ginger, garlic, and red pepper flakes and cook, stirring occasionally, for 5 minutes, or until fragrant.

“Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes” by Mellissa Sevigny
from Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes
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Add the remaining ingredients (except the chicken, salt, sesame seeds, and scallions) and stir.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • can I substitute the chicken in this for something like tofu or even better some tempeh, and will it still taste ok using the sauce provided?

  • Absolutely spot on! Used sesame oil instead of olive oil. Did a batch and a half and can’t believe how good this taste. My 2 yr years little boy absolutely ate this up! Wife loved it too. Many thanks for sharing this plus the tip on getting the sauce to thicken!

  • Thank you so much! Your recipe has changed my life and I’ve been meal prepping. Didn’t realize stir-fry could be so easy and healthy (and tasty) to make!

  • I plan on using double the amount of chicken. How can I double the sauce? I feel like 1 and 1/3 cups of broth might be too much liquid. But, I might be wrong. Do you know, Natasha?

  • Thanks for this quick weeknight recipe idea and the tip about freezing chicken for an hour for easier slicing. However, I do want to caution against the use of coconut oil. It is NOT a health food and should be avoided. Olive oil or avocado oil are much better choices.

  • This looks really good. Just found your channel and there are so many great recipes! The onion you use here, is it a yellow onion or a sweet onion? Does it matter? I’m not really sure of the difference when cooking. Thanks!

  • I made this for lunch today and it was amazing! I’m stocking up on broccoli so we can make it again! Also made the apple-raisin muffins…another hit! Thank you, Dani!

  • I’ve never enjoyed making homemade meals, until i started doing your recipes. They’ve been a great success at my home. Its true what they say “way to a man’s heart is through his stomach” My husband loves and shows much appreciation for all the new meals you have helped me bring to our table. THANK YOU❤

  • Great video overall…

    A few tips for you though.
    1) Crank up that heat. True stir fry uses very high heat. You want the chicken to get a brown sear.
    2) Cut the chicken into thin strips instead of chunks. This helps with searing and it cooks faster.
    3) Thicken the stir fry sauce separately otherwise you end up boiling the vegetables instead of stir frying them.

  • Hello all
    I just tried this and I wish I can post a pic and this came out perfect. If you want sweer and sour chicken just ass pineapple. Enjoy
    By the way i use chicken thighs cook than chop. With chop sweet peppers and scallions.

  • Just made this with diffrent veggs. I put the meet in the frezer and it came amauzing. Thank you. I would love for more tips and more easy resipies. Love you from israel��❤

  • Very nice job. I’m thinking that with your talents you may have a future doing shows on TV. Ask a pro for some insight into that option.

  • Wonderful Natasha. You are a great cook ��‍�� I love your recipes. I will try it but with beef �� what kind of rice you used?��������

  • Omg this meal was AMAZING!!!!
    My boyfriend and i had a blast cooking this together!! Thank you so much and i am so grateful for you♥️��

  • I just made this!! So good!!! The sauce is seriously well balanced: not to salty, sweet, or acidic. I always had a hard time finding a good balance but instead I found your video!! Delicious, thank you!!

  • Dear Dani, I see you fry on coconut oil and there is hot discussion on this oil. I am really lost. I trust your opinion, please what do you think?

  • Wow I made this but I left out the sugar and added 2 green chopped chilli’s,all the plates were clean and my son’s and husband said it was really nice ��

  • I really liked this recipe with Morningstar chik’n strips substituted for chicken. Thanks for a healthy and tasty recipe…and for being so friendly to plant-based folks!

  • Love your video! I am so going to try this for my daughter and I to eat a healthier yummy lifestyle. And I love Ronda!!!!! Especially on WWE Monday night raw!!!

  • I rarely ever subscribe after 1 video tho your’s I did. Great looking recipe (making it tomorrow) and we’ll presented-your very funny too. Looking forward to more. Cheers

  • I have made this at least a dozen times now!! It is SO good, my whole family loves it! Thanks for an easy, quick and amazing dinner recipe!

  • I’ve been binge watching so many of your videos lately and finally decided that I’ll try out one of your baking recipes later today! You seem like such a lovely person and always put out great content, thank you xx

  • Natasha, I think I told you this before but I am in India right now stuck because of coronavirus, there’s no flights available to USA. When I go back to Usa I will try some of your recipes and by the way you are the funniest chef that I know of. I love your show and love your channel.

  • Any AIP recipe ideas? Ive recently had to start AIP diet due to an auto immune disease called hashimotos. Im completely lost at what to cook now.

  • My son’s fave… I love the way you film your movie.i love the tricks…hope i could learn those also.. New in this world. Hope i could reach as far as you are.. ������

  • You’re the king ����������������

    btw I downloaded your app and it’s amazing, can you please add other sections like low sodium recipes, low fat recipes and diabetes friendly recipes ��

  • Hi..beautiful..sister..mama��

  • I try to cook it it. Really came out good. And my. Girl like it to. Very good food. Was Surprise that I cooked it and she liked it

  • I made this today for lunch and it was very good. Took less than an hour to prep and cook. As someone else recommended, I added 1 red pepper. Honestly there was enough sauce that I could have added more. Thanks for the recipe.

  • Hello
    Where is the tongue from? I’m looking for non silicone and non plastic kitchen utensils like spatula tongues and etc. thank you!!

  • Another delicious dish i will try from your videos. Thanks for presenting different ideas for dinner, it helps us, especially myself who is not good at cooking. Lol.

  • So true about sesame oil and it’s great flavor, however it is frowned upon for frying because of it’s high polyunsaturated fats. I’ve also avoided Olive oil (for frying) because of it’s low smoking/burning point, but on the other hand it is much healthier with it’s high vitamin E, K and antioxidants you just have to take extra care when frying with that so it doesn’t burn. Information involving all the different cooking oils really can be confusing, but it’s still worth the time & investigation. Thanks for the video!

  • I don’t have fresh ginger. Can you recommend anything else? Is ground ginger no good for this?… I also just realized I have no sesame oil! Any suggestions?

  • I made this last nite. It was very good. I had to do quite a bit of substituting because I did not have some of the ingredients so I can only imagine how good it will be with all the right ingredients. So peeps it is a very forgiving recipe.

  • I actually tried to break the broccoli in pieces by smashing it like you did in video, like chopping garlic…….and I realized how dumb I was………

  • Natasha thank you for this recipe!!! My husband and I have been craving something comforting and healthy and it hit the spot, we look forward to trying many more of your recipes, which look delicious in the videos ��

  • Gentle Clean & Delicious…thank you for the ideas for using the stems from broccoli….I’d welcome more ideas….Great success to you!!

  • I ALWAYS get chicken and broccoli when I order Chinese food. I am so thrilled to be able to make this for myself whenever I want, and of course much cheaper, and I know exactly what is in it. I made this the other day and it was wonderful! The only changes i made were, left out the garlic(not a fan) and added pineapple. Since I was just making a small amount for myself I used one of those little snack packs and substituted the pineapple juice for the water in the slurry, and put the pineapple chunks in with the broccoli. I t was delish! Added bonus: an extra serving of fruit!

  • After watching this video I went to the shops, bought the stuff I needed, made it and it was great success!! At home everyone loved me xD Thank you so much!:)

  • Can you use frozen broccoli? We usually have everything else on hand and usually broccoli in the freezer so it would be so easy to throw it all together.

  • New subscriber here just met my goal on the ketogenic diet and now I’m ready to move on and come off of keto I’ve been Benj watching your videos thanks you do a great job����

  • Hey, thanks for making such a great quick video. I made this at home, and it was legit delicious. Videos like this help others to get healthy, and I love what you’re doing. Keep it up!

  • Looks delicious and such a great weeknight meal idea! FYI, you can use a piece of aluminum foil to cover the pan if you don’t have a lid that fits. I learned this trick from another YouTuber.��

  • Just made it but used bok Chou, broccoli, mushrooms, peppers. Also used coconut aminos rather than brags liquid aminos. Came out really good

  • ;( Watching recipe videos are so annoying. It makes me so hungry. The food looked really nice! I really enjoyed the video and found it very informative.

  • I made this recipe tonight it was delicious!! I added a green bell pepper and some black ground pepper and it was perfect. My bf and I both loved it!

  • I used peanut oil, didn’t have what you used. Bloody good thought. I seriously thought about making a mini version to have seconds. Lol tomorrow’s meal will be based on yours but beefed up with more veg. Thank you for uploading, I appreciate it.

  • Can’t wait to try this!!! I’ll probably top it off with a little red pepper flakes and seasame seeds. Thanks for another great recipe ��

  • Wow It Luks Awesome Sure appears to be Delicious N Yummy Yum Yum Great Recipe with Minimum Ingredients ������was fun watching the vdw

  • That looks SO good! Made your Turkey and zuchinni skillet last week… was delicious! Can’t wait to give this one a try. Thanks Dani ❤