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Recipe tags: Asian, Chicken, One dish meal, Stir-fry, Stove Top

Meats and seafood

Speedy Chicken Stir-Fry

Recipe submitted by DaVita renal dietitian Christine from North Carolina.

Portions: 6

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

Ingredients

• 12 ounces skinless, boneless chicken breast or chicken thighs
• 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

1. Rinse chicken; pat dry. 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.

Nutrients per serving

• Calories: 279
• Protein: 17 g
• Carbohydrate: 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

Helpful hint

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

What's everyone saying?

2 reviews  |  Avg. User Rating:  |  Write a review

  Richard I. says:

This is a fantastic dish. I use snap peas, onions, mushrooms, celery, corn, green peppers, red peppers for the stir fry.

Reviewed: Aug. 11, 2008, 10:34 PM  -  Inappropriate review?   

  Lindia J. says:

My husband's dietician at Scott and White give us this recipe. It is a very simple recipe and easy to fix. Taste and texture were great. We used the frozen stir-fry vegetables from the supermarket.

Reviewed: Jul. 26, 2008, 8:22 AM  -  Inappropriate review?   

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