Nutrients per serving

  • Calories  175
  • Protein  24 g
  • Carbohydrates  13 g
  • Fat  3 g
  • Cholesterol  63 mg
  • Sodium  93 mg
  • Potassium  232 mg
  • Phosphorus  192 mg
  • Calcium  14 mg
  • Fiber  0.4 g

Renal and renal diabetic food choices

  • 3 meat
  • 1/2 starch

Carbohydrate choices


Helpful hints

  • Cut chicken strips about the same size for even cooking. For convenience you can purchase chicken pre-cut into strips. They are usually labeled as chicken fingers, chicken strips or chicken tenders.
  • Panko bread crumbs are Japanese-style bread crumbs made from white bread without the crust and processed into flakes instead of crumbs. Panko absorbs less fat and is lower in sodium compared to standard bread crumbs.
  • Compare stir-fry sauce brands and choose the one lowest in sodium. You can substitute teriyaki sauce if stir-fry sauce is unavailable, but sodium content may be higher.
  • Adjust the portion if you need more or less protein.

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What's everyone saying?

2 Comments | Average User Rating:
Crispy Asian-Lime Chicken Strips
Rhammer86 says:

I have tried this recipe twice with the same end result. I add lime zest with marinade, which the lime flavor is really good. I had to bake an additional 15 minutes as the chicken was not thoroughly cooked through after 25 minutes. The end result had a mushy factor to it. There were parts of the each piece that looked like it had crisped but the majority was not even browned. Not sure if using parchment paper would help. I'm not going to try this one again. Dietitian comment: Thanks for sharing your feedback. We will retest this one and make the necessary adjustments. It sounds like the chicken strips are not cut thin enough to cook quickly.

Dec. 03, 2017, 5:00 PM
Crispy Asian-Lime Chicken Strips
Raffman says:

The trouble is I hate chicken breast. Why not allow chicken thigh? The protein content is nearly identical and the extra fat is good for us. Dietitian comment: No problems with substituting chicken thighs.

May. 27, 2016, 12:46 PM

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