This kidney-friendly chicken stir-fry is a fast, flavorful weeknight dinner that keeps sodium, potassium, and phosphorus in check. Tender slices of chicken breast are tossed with low potassium vegetables such as bell peppers, snap peas, and carrots in a savory sauce made with low-sodium soy sauce, fresh garlic, and ginger. Find more delicious recipes for your renal diet here.
This renal recipe for chicken stir fry was developed for people with kidney disease who may be on dialysis. Traditional stir-fry recipes use regular soy sauce, which has over 900 mg of sodium per tablespoon. This stir fry uses low-sodium soy sauce to reduce sodium to 353 mg per serving. Low-potassium vegetables such as bell peppers and carrots keep potassium at 457 mg, well under the 600 mg per-meal guideline.
Serve over half a cup of white rice for a complete kidney-friendly meal.
Stages 1-5 and dialysis. Diabetic-safe.
COMPLIANCE: K 457 <600 PASS | P 241 <300 PASS | Na 353 <400 PASS | Pro 28g PASS
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Absolutely! Frozen vegetables are a great time-saver. Just ensure they don't have added salt or sauces in the bag. Thaw and pat them dry before cooking to ensure they still get a good "sear."
In a renal diet, managing phosphorus is critical. White rice has significantly less phosphorus and potassium than brown rice because the bran and germ (where these minerals are concentrated) have been removed.
Recipe yields 4 servings
In a medium bowl, toss chicken strips with 1 Tbsp cornstarch, black pepper, and garlic powder until evenly coated. Set aside.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, and 1 tsp sesame oil. Set sauce aside.
Heat 1 Tbsp sesame oil and 1 Tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken in a single layer. Cook without moving for 2 to 3 minutes until golden on the bottom, then flip and cook another 2 minutes until cooked through (internal temp 165°F). Remove to a plate.
In the same skillet, add bell peppers, snap peas, and carrot. Stir-fry for 3 to 4 minutes until tender-crisp. Add garlic and ginger, stir 30 seconds until fragrant.
Return chicken to skillet. Pour sauce over everything and toss to coat. Add the cornstarch-water slurry and stir 1 minute until sauce thickens and glazes the chicken and vegetables.
Remove from heat. Top with green onions and sesame seeds. Serve immediately, on its own or over white rice. STORAGE: Airtight container, refrigerator, up to 3 days. Reheat in skillet over medium heat. Store rice separately. Not recommended for freezing.