Name: My Favorite Sweet and Sour Chicken
Cook time: 7 h
Yield: 4

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Portions:
4

Serving Size:
one piece of chicken plus 1/2-cup rice

Diet Types:

Dialysis

Ingredients

2 chicken leg quarters
2 chicken breasts, bone -in
1/4 teaspoon salt
1/4 teaspoon garlic powder
6 ounces frozen lemonade concentrate
3 tablespoons light brown sugar, firmly packed
1/4 cup ketchup
1 tablespoon vinegar
1 cup green bell pepper, sliced
1/4 cup onion, diced
2 tablespoons cornstarch
2 tablespoons cold water
2 cups cooked white rice

Preparation

Put chicken pieces in a Crock-Pot® and sprinkle with the salt and garlic powder.
In a small bowl, combine lemonade concentrate, brown sugar, ketchup and vinegar. Pour over chicken. Cover and cook on low-heat setting for 4-1/2 hours.
Add bell pepper slices and diced onion. Cover and continue cooking on low for 1-1/2 to 2-1/2 hours longer. Remove chicken and vegetables to a serving dish; cover and keep warm. Pour juices from Crock-Pot into a saucepan. Combine cornstarch with cold water; stir into juices. Cook, stirring over medium heat, until thick and bubbly.
Serve sauce over chicken, along with white rice.

Helpful hints

Try this recipe with chicken drumbsticks and thighs if you are on a lower protein diet and require a smaller portion of chicken.
This is a high carbohdrate meal and is not recommended for people with diabetes who require a lower carbohydrate meal.

Nutrients per serving

Calories 596

Protein 40 g

Carbohydrates 73 g

Fat 16 g

Cholesterol 116 mg

Sodium 441 mg

Potassium 427 mg

Phosphorus 271 mg

Calcium 38 mg

Fiber 1.2 g

Renal and renal diabetic food choices

4 meat
1/2 vegetable, low potassium
2 starch
2 high calorie

Carbohydrate choices

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

Related Tags: Asian Chicken Chinese Crock Pot Easy Gluten-free

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