Name: Speedy Chicken Stir-Fry
Cook time: 8 min
Yield: 6

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Portions:
6

Serving Size:
2 ounces chicken, 1/2 cup vegetables, 1/2 cup rice

Diet Types:

CKD non-dialysis
Diabetes
Dialysis

Ingredients

12 ounces boneless, skinless chicken breast
3 tablespoons honey
3 tablespoons vinegar
3 tablespoons pineapple juice
1-1/2 tablespoon reduced-sodium soy sauce
1-1/2 teaspoon cornstarch
2 tablespoons canola oil
3 cups frozen mixed vegetables
3 cups hot cooked rice

Preparation

Rinse chicken; pat dry. Cut chicken into 1-inch pieces; set aside.
To make sauce, stir together honey, vinegar, pineapple juice, soy sauce, and cornstarch; set aside.
Pour canola oil into a large skillet or wok. (Add more oil as necessary during cooking.) Preheat over medium high heat.
Stir-fry frozen vegetables for 3 minutes or until vegetables are crisp-tender.
Remove vegetables from skillet.
Add chicken to hot skillet. Stir-fry for 3-4 minutes or until chicken is no longer pink. Push chicken away from the center of the skillet. Stir sauce; add to center of the skillet. Cook and stir until thickened and bubbly.
Return cooked vegetables to skillet. Stir all ingredients together to coat. Cook and stir about 1 minute more or until heated through.
Serve immediately over rice.

Helpful hints

Select a frozen vegetable mixture of broccoli, red peppers, bamboo and mushroom or try green beans, red peppers and water chestnuts.

Nutrients per serving

Calories 279

Protein 17 g

Carbohydrates 38 g

Fat 6 g

Cholesterol 35 mg

Sodium 196 mg

Potassium 349 mg

Phosphorus 180 mg

Calcium 52 mg

Fiber 2.4 g

Renal and renal diabetic food choices

2 meat
2 starch
1 vegetable, low potassium

Carbohydrate choices

2- 1/2

Submitted by: DaVita renal dietitian Christine from North Carolina.

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