Crock-Pot® Oriental Chicken

Name: Crock-Pot® Oriental Chicken
Cook time: 8 h 15 min
Yield: 6

Diet Types:

Diabetes Dialysis

Portions: 6

Serving Size: chicken breast, 1/2-cup vegetables and 1/2-cup rice

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Ingredients

2 medium carrots
2 green onions
4 celery stalks
1 garlic clove
8 ounces canned bamboo shoots
8 ounces canned water chestnuts
2 tablespoons vegetable oil
6 boneless, skinless chicken breasts
1 cup low-sodium chicken broth
1 tablespoon brown sugar
1/4 cup reduced-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
1/4 cup cornstarch
1/3 cup water
3 cups cooked white rice

Nutrients per serving

Calories 370

Protein 32 g

Carbohydrates 40 g

Fat 9 g

Cholesterol 73 mg

Sodium 521 mg

Potassium 525 mg

Phosphorus 287 mg

Calcium 47 mg

Fiber 3.6 g

Preparation

Slice the carrots, green onions and celery. Crush the garlic. Rinse and slice the bamboo shoots and water chestnuts.
Heat the oil in a skillet and brown chicken on all sides.
Transfer chicken to a Crock-Pot®.
Add all ingredients except the cornstarch and water. Stir, then cover and cook on low heat setting for 6 to 8 hours.
Turn Crock-Pot to high. Combine cornstarch and cold water, stirring until smooth, then stir into the Crock-Pot liquid. Position Crock-Pot lid ajar to allow steam to escape. Cook on high until thickened, about 15 minutes.
Serve chicken and vegetables over rice.

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Renal and renal diabetic food choices

4 meat
2 vegetable, medium potassium
2 starch

Carbohydrate choices

2-1/2

Helpful hints

Adjust portion size to 1/2 chicken breast for a lower protein eating plan.
Serve over white or brown rice.

Related Tags:

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Recipe modified from SouthernFood.About.com and submitted by DaVita renal dietitian Angie from Indiana.

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