Oriental Chicken Stir-Fry with Coleslaw Pancakes


Serving Size:
1-1/4 cups stir-fry and 1/4 pancake

    Diet Types:
  • Diabetes
  • Dialysis


  • 1 cup fresh asparagus
  • 1 cup summer squash
  • 1 cup green beans
  • 1 cup fresh mushrooms
  • 1 garlic clove
  • 1 pound boneless, skinless chicken breast
  • 1 teaspoon crushed ginger
  • 2 cups coleslaw mix
  • 4 large eggs
  • 1/2 teaspoon white pepper
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/2 cup water
  • 1 tablespoon cornstarch


  1. Cut asparagus, squash and green beans into 1" pieces. Slice mushrooms. Chop garlic. Cut chicken into 1" pieces.
  2. Spray a 12" nonstick skillet with cooking spray and heat over medium-high heat.
  3. In a bowl, mix coleslaw mix, eggs, white pepper and soy sauce.
  4. Pour batter into skillet. Cook, covered until set and browned, about 4 minutes. Flip and cook, uncovered about 2 minutes. Keep warm.
  5. Spray a large, nonstick skillet or wok with cooking spray and heat over medium-high heat.
  6. Add asparagus, squash and green beans and stir-fry about 2 minutes. Add mushrooms and cook another 2 minutes.
  7. Add chicken, 1/2 of ginger, 1/2 of garlic and 1/2 of sesame oil and stir-fry until chicken is cooked, about 3 minutes.
  8. In a small bowl, mix water, cornstarch, remaining ginger, garlic and oil.  Pour over stir-fry and cook, stirring continuously for 1-2 minutes until slightly thickened.
  9. Cut pancake into six wedges, and spoon chicken mixture over each wedge.

Helpful hints

  • Sesame oil adds a wonderful flavor.
  • One cup egg substitute may be substituted for 4 eggs to lower cholesterol content.

Nutrients per serving

Calories 183

Protein 23 g

Carbohydrates 8 g

Fat 6 g

Cholesterol 157 mg

Sodium 199 mg

Potassium 456 mg

Phosphorus 236 mg

Calcium 56 mg

Fiber 2.2 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 2 vegetable, medium potassium

Carbohydrate choices


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