Low Sodium Pepper Chicken Stir Fry recipe is ridiculously easy and is a fast, filling, low sodium meal full of flavor - a complete meal over steamed rice.
Mix all the ingredients for the marinade then add the chicken and set aside for at least 15 minutes.
Begin cooking white rice according to package directions a few minutes before starting to cook chicken.
Once the chicken has marinated, remove chicken from marinade (save marinade seperately) and toss chicken with the two tablespoons cornstarch.
Heat two tablespoons oil in a large pan and add the chicken pieces. Space out evenly so they don’t steam. Cook the chicken pieces on high heat for 5 to 6 minutes stirring and tossing a few times. Remove chicken from the pan and set aside in a bowl.
Adding another tablespoon of oil to the pan on high heat, add the onions and bell peppers. Toss them in the pan for a minute or two until they have cooked slightly and hot. Toss in the garlic and cook for another minute.
Reduce heat to medium low. Add the chicken pieces and the saved remaining marinade back to the pan with the vegetables. Mix everything well, and simmer for a minute or two while the marinade sauce cooks. thickens and coats the chicken and veggies well. Serve hot with your choice of rice.
Notes
This meal could easily stretch into 4 servings. Though I listed it under the nutritional values as 3 servings.