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Recipe tags: Asian, Chicken, Stir-fry

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Meats and seafood

Rice Noodles with Chicken and Oyster Sauce

Recipe submitted by DaVita dietitian Jane from California.

Portions: 5

Serving size: 1-1/3 cup

Ingredients

• one 8-ounce package flat dried rice noodles
• 1 tablespoon sesame oil
• 2 teaspoons reduced-sodium soy sauce
• 12 ounces ground or sliced chicken thigh meat
• 2 tablespoon oyster sauce
• 1 tablespoon Shaoxing rice wine or dry sherry
• 2 teaspoons sugar
• 1/2 cup low-sodium chicken stock or no-salt-added chicken broth
• 3/4 cup frozen green peas
• 1 tablespoon peanut oil
• 1 garlic clove, crushed
• 2 quarter-sized slices of fresh ginger, bruised
• 1/2 cup scallions, finely chopped 
• 1/2 teaspoon fresh ground pepper
• fresh cilantro for garnish

Preparation

1. Bring a large pot of water to a boil. Turn off heat and add the rice noodles. Stir the noodles to avoid clumping and let soak for 2 to 3 minutes or until they are soft and transparent. Drain well and toss with the sesame oil.
2. Mix reduced-sodium soy sauce with 1 teaspoon water. Sprinkle over the chicken and set aside.
3.  In a small bowl, mix the oyster sauce, wine, sugar and chicken stock.
4. Place frozen peas in a colander under warm running water for a few minutes to thaw.
5. Heat a wok or large sauté pan over high heat until very hot; add the peanut oil. When the oil is hot, scatter in the garlic, ginger and half the scallions and stir briskly a few times. Add the chicken and stir-fry for 2 minutes, turning and tossing to break up any clumps of chicken.
6. Stir the oyster sauce mixture, pour it over the chicken and stir-fry for 2 minutes. Add the peas and noodles, and stir-fry briskly for 3 minutes, or until the chicken is thoroughly cooked and noodles are tender and colored from the sauce. If needed, add a little more broth to help noodles soften.
7. Grind black pepper over the top to taste, garnish with remaining scallions and cilantro leaves. Serve at once.

Nutrients per serving

• Calories: 352
• Protein: 17 g
• Carbohydrate: 46 g
• Fat: 11 g
• Cholesterol: 49 mg
• Sodium: 364 mg
• Potassium: 215 mg
•  Phosphorus: 157 mg
• Calcium: 28 mg
• Fiber: 3.2 g

Renal and Renal Diabetic Food Choices

• 2 meat
• 3 starch
• 1/2 vegetable

Carbohydrate Choices

• 3

Helpful Hints

• Check sodium content on noodles and oyster sauce. Choose the brands lowest in sodium.
• Shaoxing rice wine, made in the Zheijang province of China, is made from fermented glutinous rice. It is aged at least 5 years, and resembles dry sherry. Be aware some brands of rice cooking wine may have salt added and should be avoided.

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