Print 
Portions:
6
Serving
Size:
chicken breast, 1/2-cup vegetables and 1/2-cup rice
- Diet
Types:
- Diabetes
- Dialysis
Ingredients
- 2 medium carrots
- 2 green onions
- 4 celery stalks
- 1 garlic clove
- 8 ounces canned bamboo shoots
- 8 ounces canned water chestnuts
- 2 tablespoons vegetable oil
- 6 boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1 tablespoon brown sugar
- 1/4 cup reduced-sodium soy sauce
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup cornstarch
- 1/3 cup water
- 3 cups cooked white rice
Preparation
-
Slice the carrots, green onions and celery. Crush the garlic. Rinse and slice the bamboo shoots and water chestnuts.
-
Heat the oil in a skillet and brown chicken on all sides.
-
Transfer chicken to a slow cooker.
-
Add all ingredients except the cornstarch and water. Stir, then cover and cook on low heat setting for 6 to 8 hours.
-
Turn slow cooker to high. Combine cornstarch and cold water, stirring until smooth, then stir into the slow cooker liquid. Position slow cooker lid ajar to allow steam to escape. Cook on high until thickened, about 15 minutes.
-
Serve chicken and vegetables over rice.
Helpful hints
- Adjust portion size to 1/2 chicken breast for a lower protein eating plan.
- Serve over white or brown rice.
Submitted by: Recipe modified from SouthernFood.About.com and submitted by DaVita renal dietitian Angie from Indiana.
Nutrients per serving
Calories 370
Protein 32 g
Carbohydrates 40 g
Fat 9 g
Cholesterol 73 mg
Sodium 521 mg
Potassium 525 mg
Phosphorus 287 mg
Calcium 47 mg
Fiber 3.6 g
Kidney and kidney diabetic food choices
- 4 meat
- 2 vegetable, medium potassium
- 2 starch
Carbohydrate choices
2-1/2
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