Chicken stir fry
You could use any cold leftover meat, and feel free to add Β½ a teaspoon of chilli flakes if you wish.
Chef
Ingredients
2 nests egg noodles or 120g uncooked rice
2 teaspoons vegetable oil
180g cooked chicken (left over from a roast, for example), either cut into 1 inch chunks or shredded
2 carrots, peeled and cut into fine batons
160g fresh or frozen broccoli (frozen mixed vegetables or any tinned vegetable can be used instead)
2 teaspoons honey
1 tablespoon reduced-salt soy sauce
Method
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Step 1
Cook noodles or rice according to pack instructions (avoid adding salt for cooking), drain and toss in 1 teaspoon olive oil.
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Step 2
Heat remaining oil in a wok/frying pan and add in chicken, carrots and broccoli / other vegetable. Stir fry for fi ve minutes.
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Step 3
Add in honey and soy sauce and cook for 1 minute.
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Step 4
Mix the drained noodles or rice into the stir fry and serve.
Food facts
The noodles or rice are the main sources of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes and therefore suitable for those advised to follow a low potassium diet. This recipe is also low in phosphate, however it does contain some phosphate, from the chicken. If you have been prescribed a phosphate binder then you should take as directed.
This recipe is high in protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.