This low sodium chicken stir fry is tender, saucy, and packed with fresh vegetables. It skips the soy sauce and added salt but still delivers sweet and savory flavor thanks to a simple homemade sauce using coconut aminos and honey. A quick weeknight dinner that’s kidney-friendly, salt-free, and full of vibrant crunch and lean protein.

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Table of Contents

Ingredients Needed

1 lb boneless, skinless chicken breast: cut into 1-inch cubes.
2 tbsp olive oil: divided, for sautéing.
2 cups broccoli florets: fresh or frozen, crisp-tender.
½ yellow bell pepper: cut into 1-inch pieces.
½ red bell pepper: cut into 1-inch pieces.
½ cup baby carrots: sliced thin.
2 tsp minced ginger: fresh for best flavor.
2 garlic cloves: minced.

Salt-Free Stir Fry Sauce:

1 tbsp corn starch
2 tbsp cold water
¼ cup sodium-free chicken broth or water
3 tbsp coconut aminos (low sodium alternative to soy sauce)
¼ cup honey
1 tbsp pure toasted sesame oil (check label for no added salt)
Optional: pinch of crushed red pepper flakes

How To Make Low Sodium Chicken Stir Fry

Make the Sauce:
In a bowl, whisk corn starch with water until smooth. Add sodium-free broth, coconut aminos, honey, sesame oil, and red pepper flakes (if using). Whisk well and set aside.

Cook the Chicken:
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add chicken (in batches if needed). Cook for 3–5 minutes until no longer pink. Remove chicken and set aside.

Cook the Vegetables:
Reduce heat to medium. Add remaining tablespoon of oil. Sauté broccoli, bell peppers, and carrots until just tender, about 4–5 minutes. Add garlic and ginger; cook for 1 more minute.

Combine and Sauce:
Return chicken to skillet. Whisk sauce again and pour over everything. Stir gently to combine.

Finish the Stir Fry:
Bring to a boil and let cook for 1 minute to thicken. Remove from heat and serve.

Recipe Tips

Use coconut aminos instead of soy sauce for a true low sodium option.
Use unsalted chicken broth or water with herbs to keep it heart-healthy.
Stir fry quickly to preserve crunch in the veggies.
Taste before adding any spice—crushed red pepper is optional.

How to Store & Reheat

Room Temperature: Not recommended. Refrigerate promptly.
Fridge: Store in a sealed container up to 3 days.
Freezer: Freeze up to 2 months. Thaw overnight in fridge and reheat in skillet.

Nutrition Facts (per serving):

Calories: 343
Sodium: ~120 mg
Protein: 28 g
Fat: 14 g
Carbs: 26 g
Fibre: 3 g
Sugar: 15 g

FAQs

Is chicken stir fry low sodium?
Most are not. This version uses coconut aminos and no added salt to keep it truly low sodium and salt-sensitive friendly.

What is a low sodium substitute for soy sauce?
Coconut aminos or homemade blends using vinegar, garlic, and a touch of honey work well.

Can I use frozen vegetables in stir fry?
Yes. Use frozen stir-fry vegetable blends—just avoid ones with sauces or added salt.

Is this recipe good for high blood pressure?
Yes. It’s made with no added salt, uses lean chicken, and is loaded with fiber-rich veggies—great for blood pressure and cardiovascular health.

Can I meal prep this stir fry?
Absolutely. Portion into containers and store in the fridge for 3 days or freeze for later.

Try More Recipes:

Low Sodium Chicken Stir Fry Recipe

Recipe by Emma

A quick and colorful chicken stir fry with no added salt—perfect for heart-healthy, DASH, or salt-sensitive diets.

Course: DinnerCuisine: AmericanDifficulty: Easy

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

343

kcal

Total time

minutes

Ingredients

1 lb boneless, skinless chicken breast, cubed
2 tbsp olive oil
2 cups broccoli florets
½ yellow bell pepper, chopped
½ red bell pepper, chopped
½ cup baby carrots, sliced
2 garlic cloves, minced
2 tsp fresh ginger, minced
Stir Fry Sauce:
1 tbsp corn starch
2 tbsp water
¼ cup sodium-free chicken broth or water
3 tbsp coconut aminos
¼ cup honey
1 tbsp sesame oil
Optional: pinch crushed red pepper flakes

Directions

Whisk corn starch and water. Add coconut aminos, broth, honey, sesame oil, and red pepper flakes. Set aside.
Heat 1 tbsp oil in a skillet. Cook chicken until done. Remove and set aside.
Add remaining oil and stir-fry vegetables 4–5 minutes. Add garlic and ginger; cook 1 minute.
Return chicken to skillet. Pour sauce in and stir gently.
Boil for 1 minute until sauce thickens. Serve warm.