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After all of the holiday get togethers of the past couple months, January calls for an easy recipe that is quick to put together and full of veggies: Chicken Stir-Fry.

This recipe was submitted by Barry Zischkau for DCI Kidney Cookbook.

Ingredients
Makes 6 servings

  • 12 oz. skinless, boneless chicken breast or chicken thighs
  • 3 T. honey
  • 3 T. vinegar
  • 3 T. pineapple juice
  • 5 T. lite soy sauce
  • 5 tsp. cornstarch
  • 2 T. canola oil
  • 3 c. frozen mixed vegetables
  • 3 c. hot, cooked rice

 Instructions

  1. Cook rice and set aside.
  2. Rinse chicken; pat dry.
  3. Cut chicken into 1-inch pieces; set aside.
  4. To make sauce, stir together honey, vinegar, pineapple juice, soy sauce and cornstarch; set aside.
  5. Pour canola oil into a large skillet or wok. (Add more oil as necessary during cooking.)
  6. Heat oil over medium-high heat.
  7. Stir-fry frozen vegetables for 3 minutes or until vegetables are crisp-tender.
  8. Remove vegetables from skillet.
  9. Add chicken to hot skillet.
  10. Stir-fry for 3-4 minutes or until chicken is no longer pink.
  11. Push chicken away from the center of the skillet.
  12. Stir sauce; add to center of the skillet.
  13. Cook and stir until thickened and bubbly.
  14. Return cooked vegetables to skillet.
  15. Stir all ingredients together to coat.
  16. Cook and stir about 1 minute more or until heated through.
  17. Serve over white rice.

Nutrition Facts (Per Serving)

Calories – 302
Potassium – 349mg
Sodium – 160mg
Phosphorus – 180mg
Protein – 23g

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.