Chicken Stir Fry


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

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 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 


  1. Cut chicken into 1-inch pieces; set aside.
  2. To make sauce, stir together honey, vinegar, pineapple juice, soy sauce, and cornstarch; set aside.
  3. Pour canola oil into a large skillet or wok. (Add more oil as necessary during cooking.) Preheat over medium high heat.
  4. Stir-fry frozen vegetables for 3 minutes or until vegetables are crisp-tender.
  5. Remove vegetables from skillet.
  6. 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.
  7. Return cooked vegetables to skillet. Stir all ingredients together to coat. Cook and stir about 1 minute more or until heated through.
  8. 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

Kidney and kidney diabetic food choices

  • 2 meat
  • 2 starch
  • 1 vegetable, low potassium

Carbohydrate choices

2- 1/2

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