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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

1. Heat oil in a skillet and brown chicken on all sides.
2. Transfer chicken to crock pot.
3. Stir in all ingredients except cornstarch and water. Cover and cook on low for 6 to 8 hours.
4. Turn crock pot to high. Combine cornstarch and cold water, stirring until smooth. Stir into crock pot liquid.
5. Position crock pot lid ajar to allow steam to escape.
6. Cook on high until thickened, about 15 minutes.
7. 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

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