Crispy Asian-Lime Chicken Strips

Name: Crispy Asian-Lime Chicken Strips
Cook time: 25 min
Yield: 4

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 4

Serving Size: 6 chicken strips

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Ingredients

1 pound raw boneless, skinless chicken breast
1 tablespoon Asian stir-fry sauce
1 tablespoon lime juice
1 tablespoon honey
1/2 teaspoon black pepper
1/2 cup panko bread crumbs

Nutrients per serving

Calories 175

Protein 24 g

Carbohydrates 13 g

Fat 3 g

Cholesterol 63 mg

Sodium 93 mg

Potassium 232 mg

Phosphorus 192 mg

Calcium 14 mg

Fiber 0.4 g

Preparation

Preheat oven to 375°F.
To make chicken strips, cut chicken breast into horizontal strips 4-inches long by 1/2-inch thick.
In a medium bowl, mix stir-fry sauce, lime juice, honey and black pepper.
Add chicken strips and toss until coated.
Place panko bread crumbs in a plastic bag. Add chicken and shake until well coated.
Put chicken in a baking dish coated with nonstick spray.
Bake 20-25 minutes until browned.
Serve with rice, salad and fruit. Enjoy!

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Renal and renal diabetic food choices

3 meat
1/2 starch

Carbohydrate choices

Helpful hints

Cut chicken strips about the same size for even cooking. For convenience you can purchase chicken pre-cut into strips. They are usually labeled as chicken fingers, chicken strips or chicken tenders.
Panko bread crumbs are Japanese-style bread crumbs made from white bread without the crust and processed into flakes instead of crumbs. Panko absorbs less fat and is lower in sodium compared to standard bread crumbs.
Compare stir-fry sauce brands and choose the one lowest in sodium. You can substitute teriyaki sauce if stir-fry sauce is unavailable, but sodium content may be higher.
Adjust the portion if you need more or less protein.

Related Tags:

Asian Bake Chicken Easy

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Submitted by:

DaVita renal dietitian Mori from Texas.

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