25+ Delicious Sunday Low Sodium Stir Fry Recipes You Can Make

Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.

When it comes to healthy eating, reducing sodium intake is one of the most important steps to support heart health, maintain blood pressure levels, and improve overall well-being.

But just because you’re cutting down on salt doesn’t mean you have to sacrifice flavor. Stir-fries are a perfect example of how you can enjoy vibrant, delicious meals without excessive sodium.

These quick, customizable dishes are filled with fresh vegetables, lean proteins, and flavorful, low-sodium sauces, making them a go-to choice for a nutritious Sunday dinner or meal prep for the week ahead.

Whether you’re cooking for yourself or your family, these 25+ low-sodium stir fry recipes will not only satisfy your taste buds but also support a heart-healthy lifestyle.

In this article, we will explore a variety of stir-fry recipes featuring everything from chicken and shrimp to tofu and vegetables, all with the goal of keeping your sodium intake low while still delivering big on flavor.

Get ready to revamp your Sunday dinners with these easy, delicious, and health-conscious stir fry ideas!

25+ Delicious Sunday Low Sodium Stir Fry Recipes You Can Make

Eating healthy and watching your sodium intake doesn’t have to mean bland or boring meals. These 25+ Sunday Low Sodium Stir Fry Recipes are proof that you can enjoy vibrant, flavorful dishes without compromising on taste or nutrition.

By using fresh ingredients, lean proteins, and homemade low-sodium sauces, you can create meals that are both satisfying and heart-healthy.

Whether you’re making a quick stir-fry for a weeknight dinner or meal prepping for the days ahead, these recipes provide a variety of options for everyone.

So, grab your wok and get ready to create some tasty, low-sodium stir-fries that will become your new go-to meals!

Low Sodium Chicken and Veggie Stir Fry

This healthy and flavorful low sodium chicken and veggie stir fry is a great option for anyone looking to enjoy a savory dish without the high sodium content typically found in stir fry recipes. Packed with fresh vegetables, lean chicken breast, and a homemade low-sodium sauce, this dish is both nutritious and satisfying. It’s perfect for a quick weeknight meal or a Sunday dinner with the family.

Ingredients:

1 lb boneless, skinless chicken breast, thinly sliced
2 tbsp olive oil

1 medium onion, sliced
1 bell pepper, thinly sliced
1 carrot, julienned

1 zucchini, sliced
2 cups broccoli florets
2 garlic cloves, minced

1-inch piece of fresh ginger, grated
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar

1 tbsp honey
1 tbsp cornstarch mixed with 2 tbsp water
1 tsp sesame oil

Fresh cilantro or sesame seeds (optional for garnish)

Instructions:

Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the onion, bell pepper, carrot, zucchini, and broccoli. Stir-fry the vegetables for 4-5 minutes, until they are tender but still crisp.
Add the garlic and ginger to the skillet and stir-fry for another 1-2 minutes, until fragrant.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, and cornstarch mixture. Pour the sauce over the vegetables in the skillet. Stir to coat evenly and cook for another 2-3 minutes, until the sauce thickens.

Add the cooked chicken back into the skillet and toss everything together. Drizzle with sesame oil and cook for an additional minute.
Serve the stir fry over steamed brown rice or quinoa, and garnish with fresh cilantro or sesame seeds if desired.

This Low Sodium Chicken and Veggie Stir Fry is a great way to enjoy a flavorful, low-sodium meal without sacrificing taste. The combination of lean chicken, fresh vegetables, and a perfectly balanced homemade sauce creates a delicious dish that the whole family can enjoy. This recipe is easily adaptable, allowing you to swap in different vegetables or proteins based on personal preference or what’s in season. Perfect for a quick and nutritious Sunday dinner, it’s a healthy option that will leave everyone satisfied.

Tofu and Cashew Stir Fry (Low Sodium)

For a vegetarian option, this Low Sodium Tofu and Cashew Stir Fry is a perfect choice. With tofu as the main protein and cashews adding a satisfying crunch, this stir fry is packed with flavor and nutrition. The homemade low-sodium stir fry sauce enhances the taste without overpowering the dish, making it an ideal healthy meal for those looking to reduce their sodium intake.

Ingredients:

14 oz firm tofu, drained and cubed

2 tbsp olive oil
1 bell pepper, sliced
1 onion, sliced

1 cup snap peas
1/2 cup baby corn, sliced
1/4 cup roasted cashews

2 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 tbsp low-sodium soy sauce

1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp cornstarch mixed with 2 tbsp water

1 tsp sesame oil
Fresh basil leaves for garnish (optional)

Instructions:

Press the tofu to remove excess moisture, then cut it into cubes. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the tofu cubes and cook until they are golden brown and crispy, about 6-8 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil and sauté the bell pepper, onion, snap peas, and baby corn for 4-5 minutes, until the vegetables are tender.
Add the garlic and ginger to the pan and sauté for another 1-2 minutes, until fragrant.

In a small bowl, combine the low-sodium soy sauce, rice vinegar, maple syrup, and cornstarch mixture. Pour the sauce over the vegetables, stirring to coat. Cook for 2-3 minutes, until the sauce thickens.
Add the crispy tofu back into the pan along with the roasted cashews. Toss everything together until well combined.
Drizzle with sesame oil and garnish with fresh basil leaves, if desired. Serve over steamed brown rice or noodles.

This Low Sodium Tofu and Cashew Stir Fry is a delicious and protein-packed vegetarian dish that doesn’t compromise on flavor. The combination of crispy tofu, crunchy cashews, and the savory homemade sauce makes it a satisfying meal. Not only is this stir fry low in sodium, but it’s also high in fiber and antioxidants thanks to the fresh vegetables. It’s an ideal dish for a Sunday dinner, offering a quick, healthy, and flavorful alternative to traditional stir fry recipes.

Shrimp and Pineapple Stir Fry (Low Sodium)

For a tropical twist on a classic stir fry, this Low Sodium Shrimp and Pineapple Stir Fry is a delightful and healthy option. The sweetness of pineapple perfectly balances the savory shrimp and the low-sodium sauce, creating a flavorful and refreshing dish. It’s an excellent choice for those looking to add a touch of sweetness to their low-sodium meals while keeping things light and nutritious.

Ingredients:

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 bell pepper, sliced

1/2 cup red onion, thinly sliced
1 cup fresh pineapple, cubed
1 cup snow peas

2 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 tbsp low-sodium soy sauce

1 tbsp lime juice
1 tbsp honey
1 tbsp cornstarch mixed with 2 tbsp water

1 tsp sesame oil
Fresh cilantro for garnish

Instructions:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the bell pepper, red onion, pineapple, and snow peas for 4-5 minutes, until the vegetables are tender and the pineapple begins to caramelize slightly.
Add the garlic and ginger to the skillet and sauté for another minute until fragrant.

In a small bowl, whisk together the low-sodium soy sauce, lime juice, honey, and cornstarch mixture. Pour the sauce over the vegetables and pineapple, stirring to coat. Let it cook for 2-3 minutes until the sauce thickens.
Return the cooked shrimp to the skillet and toss everything together. Drizzle with sesame oil and cook for an additional minute.
Serve the stir fry over steamed brown rice or quinoa and garnish with fresh cilantro.

This Low Sodium Shrimp and Pineapple Stir Fry offers a delicious balance of savory and sweet flavors, making it a perfect dish for those seeking a lighter, low-sodium meal. The shrimp adds a protein boost, while the pineapple and vegetables provide a refreshing burst of flavor. This dish is quick and easy to prepare, making it an excellent choice for a Sunday dinner that is both satisfying and nutritious. The combination of tropical sweetness and savory seasonings will have everyone asking for seconds.

Low Sodium Beef and Broccoli Stir Fry

This Low Sodium Beef and Broccoli Stir Fry is a classic dish made healthier by using lean beef and a low-sodium sauce. It’s a quick and easy meal that’s packed with protein and fiber, making it a great choice for a filling Sunday dinner. The beef is tender and flavorful, while the broccoli adds a nutritious crunch. With a simple homemade sauce, you can enjoy this favorite stir fry dish without the excess sodium.

Ingredients:

1 lb lean flank steak, thinly sliced
2 tbsp olive oil
3 cups broccoli florets

1 onion, sliced
2 garlic cloves, minced
1-inch piece of fresh ginger, grated

2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp honey

1 tbsp cornstarch mixed with 2 tbsp water
1 tsp sesame oil
Cooked brown rice for serving

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes, until browned. Remove the beef from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the broccoli and onion for about 4-5 minutes, until the vegetables are tender-crisp.

Add the garlic and ginger and stir-fry for another minute until fragrant.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, and cornstarch mixture. Pour the sauce into the skillet, stirring to coat the vegetables. Let it cook for 2-3 minutes, until the sauce thickens.
Add the cooked beef back into the skillet and toss everything together to combine. Drizzle with sesame oil and cook for an additional minute.

Serve over steamed brown rice for a complete meal.

This Low Sodium Beef and Broccoli Stir Fry is a healthier take on a beloved Chinese-American dish. The beef provides a satisfying protein source, while the broccoli adds essential vitamins and minerals. The homemade sauce gives the stir fry a rich, savory flavor without overwhelming sodium, making this a perfect choice for those on a low-sodium diet. It’s a quick, easy, and delicious meal that will become a staple in your weekly dinner rotation.

Low Sodium Sweet and Sour Pork Stir Fry

For a lighter version of the classic sweet and sour stir fry, this Low Sodium Sweet and Sour Pork Stir Fry offers a tasty alternative that doesn’t skimp on flavor. Using lean pork tenderloin and a homemade, low-sodium sweet and sour sauce, this dish provides a delicious balance of tangy, sweet, and savory flavors. It’s a fun and flavorful dish to enjoy on a Sunday evening, especially when served with a side of brown rice or quinoa.

Ingredients:

1 lb lean pork tenderloin, thinly sliced
2 tbsp olive oil

1 bell pepper, sliced
1 onion, sliced
1/2 cup pineapple chunks

1/2 cup carrot, julienned
2 garlic cloves, minced
1-inch piece of fresh ginger, grated

2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
2 tbsp honey

2 tbsp tomato paste
1 tbsp cornstarch mixed with 2 tbsp water
1 tsp sesame oil

Cooked brown rice or quinoa for serving

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced pork and cook until browned and fully cooked through, about 5-6 minutes. Remove the pork from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil and sauté the bell pepper, onion, pineapple, and carrot for 4-5 minutes, until the vegetables begin to soften.
Add the garlic and ginger to the pan and stir-fry for another minute, until fragrant.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, tomato paste, and cornstarch mixture. Pour the sauce into the skillet and stir to coat the vegetables and fruit. Let the sauce cook for 2-3 minutes until it thickens.

Add the cooked pork back into the skillet and toss everything together. Drizzle with sesame oil and cook for an additional minute.
Serve the stir fry over steamed brown rice or quinoa for a wholesome meal.

This Low Sodium Sweet and Sour Pork Stir Fry brings all the deliciousness of a classic sweet and sour dish without the excess sodium. The lean pork tenderloin is tender and flavorful, while the vibrant vegetables and pineapple offer a refreshing burst of sweetness. The homemade sauce adds the perfect balance of tang and sweetness without being overpowering. It’s a fantastic choice for a weekend meal that’s both nutritious and satisfying.

Low Sodium Veggie and Egg Stir Fry

This Low Sodium Veggie and Egg Stir Fry is a simple, nutritious, and satisfying meal that’s perfect for those looking for a quick vegetarian option. With a variety of colorful vegetables, protein-packed eggs, and a low-sodium sauce, this stir fry is full of flavor and can be made in under 20 minutes. It’s a versatile dish that’s great for breakfast, lunch, or dinner, offering plenty of room to customize with your favorite veggies.

Ingredients:

2 tbsp olive oil

1 cup bell pepper, thinly sliced
1/2 cup onion, sliced
1 zucchini, sliced

1/2 cup mushrooms, sliced
1/2 cup spinach
3 large eggs, beaten

2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp sesame oil

1 tsp chili flakes (optional for heat)
Fresh cilantro or green onions for garnish
Cooked brown rice for serving

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the bell pepper, onion, zucchini, and mushrooms. Stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
Add the spinach and cook for another minute, until wilted.

Push the vegetables to one side of the pan and add the remaining tablespoon of olive oil to the other side. Pour in the beaten eggs and cook, stirring occasionally, until scrambled and cooked through, about 2-3 minutes.
Add the low-sodium soy sauce, rice vinegar, and sesame oil to the skillet, stirring to combine with the vegetables and eggs. Add chili flakes for heat if desired.
Serve the stir fry over steamed brown rice and garnish with fresh cilantro or green onions.

This Low Sodium Veggie and Egg Stir Fry is a versatile and quick meal that can be customized to suit your preferences. The vegetables offer a variety of textures and flavors, while the eggs provide a healthy dose of protein. The homemade sauce is light but flavorful, keeping the sodium content low while enhancing the taste. This dish is ideal for anyone looking for a nutritious, meat-free meal that’s both satisfying and full of vibrant flavors. Whether for breakfast, lunch, or dinner, this stir fry is sure to become a favorite in your low-sodium recipe collection.

Low Sodium Shrimp and Snow Pea Stir Fry

This Low Sodium Shrimp and Snow Pea Stir Fry is a light, protein-packed dish that’s perfect for a healthy Sunday meal. Shrimp is rich in protein and low in fat, making it an excellent choice for a nutritious stir fry. The snow peas add a delightful crunch, while the simple low-sodium sauce brings everything together for a balanced and flavorful meal. It’s quick to prepare and can be served over brown rice or noodles for a complete dish.

Ingredients:

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 cups snow peas, trimmed
1 red bell pepper, sliced
1/2 cup onions, sliced
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp honey
1 tsp sesame oil
Cooked brown rice or noodles for serving

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the snow peas, red bell pepper, and onions for about 4 minutes, until the vegetables are tender-crisp.
Add the garlic and ginger and stir-fry for another minute, until fragrant.
In a small bowl, mix together the low-sodium soy sauce, rice vinegar, honey, and sesame oil. Pour the sauce into the skillet, stirring to combine with the vegetables. Let the sauce simmer for 1-2 minutes until it thickens slightly.
Add the cooked shrimp back into the skillet and toss to coat in the sauce.
Serve the stir fry over cooked brown rice or noodles.

This Low Sodium Shrimp and Snow Pea Stir Fry is a perfect dish for anyone who wants a quick and healthy meal that’s low in sodium but full of flavor. The shrimp provides a lean protein, while the snow peas and bell peppers offer a satisfying crunch and freshness. The simple sauce brings just the right balance of savory and slightly sweet flavors without being too salty. Whether served with rice or noodles, this dish is sure to be a crowd-pleaser and an easy go-to recipe for a nourishing meal.

Low Sodium Tofu and Vegetable Stir Fry

This Low Sodium Tofu and Vegetable Stir Fry is a vegetarian-friendly, plant-based meal that is both delicious and nutritious. Tofu is a great source of plant-based protein, and when paired with a variety of colorful vegetables, it creates a well-rounded dish. The homemade low-sodium stir-fry sauce adds a savory depth of flavor without excessive sodium. It’s a versatile recipe that can be adapted with your favorite vegetables, making it a great choice for any day of the week, especially Sundays.

Ingredients:

1 block firm tofu, drained and cubed
2 tbsp olive oil
1 cup bell pepper, sliced
1 carrot, julienned
1 zucchini, sliced
1/2 cup snap peas
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water
Cooked brown rice for serving

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 5-6 minutes, turning occasionally, until all sides are golden and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the bell pepper, carrot, zucchini, and snap peas for about 4-5 minutes, until the vegetables are tender-crisp.
Add the garlic and ginger and stir-fry for another minute, until fragrant.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, and cornstarch mixture. Pour the sauce into the skillet, stirring to coat the vegetables. Cook for 2-3 minutes, until the sauce thickens.
Add the crispy tofu back into the skillet and toss to combine with the vegetables and sauce.
Serve the stir fry over cooked brown rice.

This Low Sodium Tofu and Vegetable Stir Fry is a flavorful and healthy option for those who enjoy plant-based meals. The tofu is crispy on the outside and tender on the inside, offering a satisfying protein source, while the colorful vegetables bring plenty of vitamins and fiber. The low-sodium sauce enhances the stir fry without overpowering the dish. This recipe is easy to make, versatile, and customizable to your taste, making it a great choice for a nutritious Sunday meal that everyone can enjoy.

Low Sodium Chicken and Cashew Stir Fry

This Low Sodium Chicken and Cashew Stir Fry is a flavorful and satisfying meal with a perfect balance of protein, healthy fats, and vegetables. The lean chicken breast is paired with crunchy cashews, creating a dish that’s both nutritious and filling. The homemade sauce is light on sodium, while still providing plenty of flavor. It’s an excellent option for those who enjoy stir-fries but want to keep the sodium content in check without sacrificing taste.

Ingredients:

1 lb chicken breast, thinly sliced
2 tbsp olive oil
1 cup bell pepper, sliced
1/2 cup onion, sliced
1/2 cup carrots, julienned
1/2 cup snow peas
1/3 cup unsalted roasted cashews
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp honey
Cooked brown rice or noodles for serving

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-6 minutes until browned and fully cooked. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the bell pepper, onion, carrots, and snow peas for 4-5 minutes, until the vegetables are tender-crisp.
Add the garlic and ginger and stir-fry for another minute until fragrant.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, and honey. Pour the sauce into the skillet, stirring to coat the vegetables. Cook for 2-3 minutes, until the sauce thickens slightly.
Add the cooked chicken back into the skillet along with the cashews and toss to combine.
Serve the stir fry over cooked brown rice or noodles.

This Low Sodium Chicken and Cashew Stir Fry is a delicious and satisfying meal that combines lean protein with healthy fats and vibrant vegetables. The cashews add a delightful crunch and richness to the dish, while the homemade sauce provides just the right amount of savory flavor without too much sodium. It’s a perfect meal for anyone looking to enjoy a healthier version of a classic stir fry. The dish is quick, easy, and versatile, making it a great option for a Sunday dinner or weeknight meal.

Low Sodium Beef and Broccoli Stir Fry

This Low Sodium Beef and Broccoli Stir Fry is a healthier take on a classic Chinese dish. With tender strips of lean beef, crisp broccoli, and a light, homemade low-sodium sauce, it delivers all the flavor without the excess salt. Beef is an excellent source of protein and iron, while broccoli adds essential vitamins and fiber. Paired with brown rice, this stir fry makes for a well-rounded, satisfying meal that can easily be prepared in under 30 minutes.

Ingredients:

1 lb lean beef (sirloin or flank steak), thinly sliced
2 tbsp olive oil
3 cups broccoli florets
1/2 onion, sliced
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water
Cooked brown rice for serving

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the beef and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the broccoli and onion for 4-5 minutes, until the broccoli is tender-crisp.
Add the garlic and ginger and stir-fry for 1 minute, until fragrant.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, sesame oil, and cornstarch mixture. Pour the sauce into the skillet, stirring to coat the vegetables. Cook for 2-3 minutes until the sauce thickens.
Add the cooked beef back into the skillet and toss to combine with the vegetables and sauce.
Serve the stir fry over cooked brown rice.

This Low Sodium Beef and Broccoli Stir Fry is a flavorful, protein-packed dish that’s easy to prepare and perfect for a busy Sunday. The beef adds richness, while the broccoli offers a fresh crunch, and the homemade low-sodium sauce ties everything together with a savory, sweet flavor. It’s a great option for anyone looking to reduce their sodium intake while still enjoying a hearty, satisfying stir fry. This dish pairs wonderfully with brown rice, making it a complete and balanced meal that everyone will love.

Low Sodium Chicken and Bell Pepper Stir Fry

The Low Sodium Chicken and Bell Pepper Stir Fry is a simple yet vibrant dish featuring lean chicken breast, sweet bell peppers, and a tangy, low-sodium stir-fry sauce. This recipe is perfect for those looking to enjoy a healthier stir fry without compromising on flavor. The chicken provides lean protein, while the colorful bell peppers offer an array of vitamins and antioxidants. With a quick prep time and easy steps, this stir fry is ideal for a wholesome Sunday dinner or a meal prep option for the week ahead.

Ingredients:

1 lb chicken breast, thinly sliced
2 tbsp olive oil
3 bell peppers (red, yellow, green), thinly sliced
1/2 onion, sliced
2 garlic cloves, minced
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp honey
1 tsp sesame oil
Cooked quinoa or brown rice for serving

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-6 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the bell peppers and onion for 4-5 minutes, until they begin to soften.
Add the garlic and cook for another minute until fragrant.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, and sesame oil. Pour the sauce into the skillet, stirring to coat the vegetables.
Return the cooked chicken to the skillet and toss everything together until the chicken and vegetables are evenly coated in the sauce.
Serve the stir fry over cooked quinoa or brown rice.

This Low Sodium Chicken and Bell Pepper Stir Fry is a light, fresh, and flavorful dish that’s perfect for anyone wanting to reduce sodium intake without compromising on taste. The combination of lean chicken and colorful bell peppers makes for a nutritious and satisfying meal. The simple, homemade sauce enhances the natural flavors of the ingredients, making this stir fry both tasty and health-conscious. With a quick cooking time and minimal prep work, it’s a fantastic option for a fast yet wholesome Sunday meal or lunch for the week ahead.

Low Sodium Pork and Asparagus Stir Fry

The Low Sodium Pork and Asparagus Stir Fry combines lean pork tenderloin with the fresh, earthy flavor of asparagus for a light and nutritious meal. Asparagus is a great source of fiber and vitamins, while pork provides a healthy dose of protein. The low-sodium stir fry sauce is light but flavorful, ensuring that the dish remains savory without being overly salty. This easy-to-make stir fry is ideal for a satisfying dinner that can be made in less than 30 minutes.

Ingredients:

1 lb lean pork tenderloin, thinly sliced
2 tbsp olive oil
2 cups asparagus, cut into 2-inch pieces
1/2 onion, sliced
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp honey
1 tsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water
Cooked brown rice for serving

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced pork and cook for 4-5 minutes, until browned and cooked through. Remove the pork from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the asparagus and onion for 4-5 minutes, until the asparagus is tender-crisp.
Add the garlic and ginger and stir-fry for 1 minute until fragrant.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, sesame oil, and cornstarch mixture. Pour the sauce into the skillet, stirring to coat the vegetables. Cook for 2-3 minutes until the sauce thickens slightly.
Add the cooked pork back into the skillet and toss to combine with the vegetables and sauce.
Serve the stir fry over cooked brown rice.

This Low Sodium Pork and Asparagus Stir Fry is a light and flavorful dish that’s both nutritious and satisfying. The pork adds a rich protein source, while the asparagus provides a nice crunch and plenty of vitamins. The homemade stir-fry sauce is low in sodium but full of flavor, complementing the pork and vegetables perfectly. Quick and easy to make, this stir fry is a great choice for a healthy Sunday dinner that’s both delicious and nourishing. Plus, it’s easy to serve over brown rice for a complete and balanced meal.

Low Sodium Shrimp and Snow Pea Stir Fry

The Low Sodium Shrimp and Snow Pea Stir Fry is a light, quick, and healthy dish perfect for a weeknight or Sunday dinner. Featuring succulent shrimp paired with crisp snow peas, this stir fry is not only low in sodium but also high in protein and fiber. The homemade sauce, made with low-sodium soy sauce, rice vinegar, and a touch of honey, enhances the natural flavors of the shrimp and vegetables without adding excess salt. It’s a flavorful, low-calorie option that can be served over a bed of rice or quinoa for a complete meal.

Ingredients:

1 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 cups snow peas, trimmed
1/2 onion, sliced
1/2 red bell pepper, thinly sliced
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp honey
1 tsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water
Cooked quinoa or brown rice for serving

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the snow peas, onion, and bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add the garlic and ginger and cook for another minute until fragrant.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, sesame oil, and cornstarch mixture. Pour the sauce into the skillet, stirring to coat the vegetables. Cook for 2-3 minutes until the sauce thickens.
Return the shrimp to the skillet and toss to combine with the vegetables and sauce.
Serve the stir fry over cooked quinoa or brown rice.

This Low Sodium Shrimp and Snow Pea Stir Fry is a fast and easy dish that doesn’t skimp on flavor. The shrimp provides a great source of lean protein, while the snow peas and bell peppers offer a satisfying crunch and a burst of vitamins. The homemade sauce is light yet flavorful, making this stir fry a guilt-free option for those watching their sodium intake. With minimal prep time and simple ingredients, this recipe is ideal for a healthy dinner or meal prep throughout the week.

Low Sodium Tofu and Bok Choy Stir Fry

This Low Sodium Tofu and Bok Choy Stir Fry is a great vegetarian option for those seeking a healthy, low-sodium meal. Tofu, a great source of plant-based protein, absorbs the savory flavors of the stir fry sauce, while the bok choy provides a crunchy texture and plenty of vitamins. This dish is incredibly easy to make, and the sauce is made with low-sodium soy sauce, rice vinegar, and a dash of honey to add a touch of sweetness. The stir fry is light yet filling and perfect when paired with brown rice for a complete, balanced meal.

Ingredients:

1 block firm tofu, pressed and cubed
1 tbsp olive oil
4 cups bok choy, chopped
1/2 onion, sliced
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp honey
1 tsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water
Cooked brown rice for serving

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 4-5 minutes until golden and slightly crispy on all sides. Remove the tofu from the skillet and set it aside.
In the same skillet, add the bok choy and onion and stir-fry for 3-4 minutes until the bok choy wilts and softens.
Add the garlic and ginger and cook for 1 minute until fragrant.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, sesame oil, and cornstarch mixture. Pour the sauce into the skillet, stirring to coat the vegetables. Cook for 2-3 minutes until the sauce thickens.
Return the tofu to the skillet and toss to combine with the vegetables and sauce.
Serve the stir fry over cooked brown rice.

This Low Sodium Tofu and Bok Choy Stir Fry is a perfect vegetarian dish that is both nutritious and satisfying. The tofu provides a hearty source of protein, while the bok choy adds a crunchy, refreshing element to the stir fry. The homemade sauce is low in sodium but rich in flavor, making this dish a great option for those trying to maintain a low-sodium diet. It’s quick, easy, and full of fresh ingredients, making it an excellent choice for a healthy, meat-free dinner or lunch.

Low Sodium Chicken and Zucchini Stir Fry

The Low Sodium Chicken and Zucchini Stir Fry is a quick, healthy, and low-sodium dish perfect for those looking for a light yet satisfying meal. Chicken breast provides lean protein, while zucchini offers a mild flavor and plenty of nutrients. This stir fry features a simple, flavorful sauce that uses low-sodium soy sauce, garlic, and a touch of sesame oil to create a savory dish that’s packed with fresh vegetables. Ready in just under 30 minutes, it’s ideal for a busy weeknight dinner or a weekend meal.

Ingredients:

1 lb chicken breast, thinly sliced
2 tbsp olive oil
3 zucchini, sliced into half-moons
1/2 onion, sliced
2 garlic cloves, minced
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp honey
1 tsp sesame oil
Cooked quinoa or brown rice for serving

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Stir-fry the zucchini and onion for 4-5 minutes until they soften.
Add the garlic and cook for another minute until fragrant.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, and sesame oil. Pour the sauce into the skillet, stirring to coat the vegetables.
Return the cooked chicken to the skillet and toss everything together until the chicken and vegetables are evenly coated with the sauce.
Serve the stir fry over cooked quinoa or brown rice.

This Low Sodium Chicken and Zucchini Stir Fry is a light and nutritious meal that doesn’t compromise on flavor. The chicken adds protein while the zucchini provides a fresh, slightly sweet taste that pairs perfectly with the savory sauce. The quick cooking time makes it an excellent option for a hassle-free meal, and the low-sodium ingredients ensure that it’s a heart-healthy choice for anyone looking to reduce their sodium intake. Whether you’re looking for a fast dinner or a meal prep idea, this stir fry is sure to satisfy your cravings while keeping it healthy.

Note: More recipes are coming soon!

25+ Delicious Sunday Low Sodium Stir Fry Recipes You Can Make