Health and WEllness Associates
EHS – Telehealth
Asian Chicken Stir-Fry
Asian cuisine is often discouraged in people who are following low-sodium diets since many of the traditional sauces pack a significant salt load. This recipe uses reduced sodium soy sauce, which adds great flavor when mixed with other lower sodium seasoning options such as ginger and garlic.
People with chronic kidney disease often say that they feel limited in the vegetables they can eat. This is mostly due to the potassium content many vegetables have. This recipe provides a good mix of vegetables but keeps the portions moderate enough to keep potassium levels in check. In addition, vegetables provide fiber, which helps people with CKD to more efficiently excrete potassium.
- 2 cups broccoli florets
- 2 cups baby bella mushrooms
- 1 cup red bell pepper
- ½ cup white onion
- 3 cups cooked white rice (3/4 cups dry)
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 cloves of garlic
- 1 teaspoon ground ginger
- 1 tablespoon brown sugar, packed
- 2 tablespoons olive oil
- ½ pound (8 oz) boneless chicken breast
1. Chop your broccoli, mushrooms ,red pepper, and onion.
2. Cook rice according to package directions, omitting any butter or salt.
3. Blend soy sauce, sesame oil, rice vinegar, garlic, ginger, and brown sugar in a small blender.
4. Heat olive oil over medium heat. Add chopped vegetables and sauté until soft, about 5-6 minutes. Set aside.
5. Cut chicken into strips. Cook your chicken in the same pan as the vegetables were in over medium heat for 3-4 minutes on each side.
6. Add vegetables to the pan with the chicken. Add sauce and mix well.
7. Serve each plate with ¾ cup cooked rice and top with chicken/vegetables mixture.
Ingredient Variations and Substitutions
Tofu or shrimp are additional protein options that work well in this dish.
Brown rice should be substituted if you do not have issues with high potassium or phosphorus in your blood.
Health and Wellness Associates