Serving Size:
1/4 recipe

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 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
  • 1/2 pound  boneless, skinless chicken breasts
  • 2-1/2 tablespoons cornstarch
  • 3 tablespoons olive oil


  1. Mince ginger root and garlic. Chop green onion.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrients per serving

Calories 242

Protein 14 g

Carbohydrates 19 g

Fat 12 g

Cholesterol 37 mg

Sodium 340 mg

Potassium 240 mg

Phosphorus 118 mg

Calcium 30 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


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