Read reviews (2) | Write a review
Recipe tags: Asian, Chicken, Chinese, Crock Pot, One dish meal
Meats and seafood
Crock Pot Oriental Chicken

Recipe modified from SouthernFood.About.com and submitted by DaVita renal dietitian Angie from Indiana.
Portions: 6
Serving size: 1 chicken breast, 1/2-cup vegetables and 1/2-cup rice
Ingredients
- 2 tablespoons vegetable oil
- 6 boneless chicken breasts, skin removed
- 1 cup carrots, thinly sliced
- 1/2 cup green onions, sliced
- 1-1/2 cups celery, chopped
- 1 cup low-sodium chicken broth
- 1 tablespoon granulated sugar
- 1/4 cup light soy sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 medium garlic clove, crushed
- one 8-ounce can bamboo shoots, rinsed
- one 8-ounce can water chestnuts, sliced and rinsed
- 1/4 cup cornstarch
- 1/3 cup water
- 3 cups cooked white rice
Preparation
- Heat oil in a skillet and brown chicken on all sides.
- Transfer chicken to crock pot.
- Stir in all ingredients except cornstarch and water. Cover and cook on low for 6 to 8 hours.
- Turn crock pot to high. Combine cornstarch and cold water, stirring until smooth. Stir into crock pot liquid.
- Position crock pot lid ajar to allow steam to escape.
- Cook on high until thickened, about 15 minutes.
- Serve chicken and vegetables over rice.
Nutrients per serving
- Calories: 370
- Protein: 32 g
- Carbohydrate: 40 g
- Fat: 9 g
- Cholesterol: 73 mg
- Sodium: 521 mg
- Potassium: 525 mg
- Phosphorus: 287 mg
- Calcium: 47 mg
- Fiber: 3.6 mg
Renal and Renal Diabetic Food Choices
- 4 meat
- 2 vegetable, medium potassium
- 2 starch
Carbohydrate Choices
- 2-1/2
What's everyone saying?
2 reviews | Avg. User Rating:My family and I LOVE this dish. As a variation I had cooked the chicken on the grill instead of frying in oil and did not add the sugar.
Reviewed: Jun. 07, 2009, 10:48 AM - Inappropriate review?Fall-apart tender chicken in a slightly spicy oriental sauce. Who needs a Chinese resaurant? My family loved this!
Reviewed: Apr. 04, 2009, 10:40 AM - Inappropriate review?

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