Name: Asian Orange Chicken
Cook time: 2 h 20 min
Yield: 4

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Portions:
4

Serving Size:
1/4 recipe

Diet Types:

CKD non-dialysis
Diabetes
Dialysis

Ingredients

1-3/4 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup unseasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon orange zest
1/3 cup packed brown sugar
1/2 teaspoon fresh ginger root
1 garlic clove
2 tablespoons green onion
1/4 teaspoon red pepper flakes
3/4 pound boneless, skinless chicken breasts
2-1/2 tablespoons cornstarch
3 tablespoons olive oil

Preparation

Mince ginger root and garlic. Chop green onion.
Pour 1-1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Cut chicken into 1/2-in pieces and place into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
Heat the olive oil in a large skillet over medium heat. Place the marinated chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels and set aside.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and remaining 1/4 cup water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Divide into 4 portions and serve hot.

Helpful hints

Serve with steamed rice to complete the meal.
Turkey cutlets, chicken thigh meat or pork loin can be substituted for chicken breast.
Note the water is divided for use in steps 2 and 5. The sauce is also divided for marinating and making final sauce.
Adjust the amount of chicken for a higher or lower protein diet.

Nutrients per serving

Calories 300

Protein 20 g

Carbohydrates 26 g

Fat 13 g

Cholesterol 62 mg

Sodium 338 mg

Potassium 384 mg

Phosphorus 202 mg

Calcium 34 mg

Fiber 0.4 g

Renal and renal diabetic food choices

2 meat
1/2 fruit, low potassium
1 fat
1/2 high calorie

Carbohydrate choices

Submitted by: DaVita dietitian MaryGrace Phipps from California.

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