Slow cooker honey garlic chicken noodles

https://kidneycareuk.org/get-support/healthy-diet-support/kidney-kitchen/recipe-index/slow-cooker-honey-garlic-chicken-noodles/

Slow cooker honey garlic chicken noodles

Slow cooker honey garlic chicken noodles
  • High protein
  • Low fat
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • East Asian & South East Asian
  • 6 hours or less
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This is an easy-to-make, high protein recipe.

Chef

Chef Paul Ripley
Paul Ripley

Kidney Kitchen Chef

This recipe is easy to make and full of flavour, making it perfect for those busy days.

Ingredients

Main ingredients

400g chicken thighs (skinless and boneless)

5 tablespoons reduced-salt soy sauce

5 tablespoons honey

3 tablespoons Sriracha chilli sauce

1 tablespoon cornflour mixed into 100ml water

7-10 garlic cloves, peeled and crushed

1 inch piece of fresh ginger, peeled and crushed

To add later

250g dried noodles (wheat or egg)

300ml chicken stock, made with 1 zero-salt or low-salt stock cube

150g baby corn

2 green peppers, cut into large dice

4 spring onions, green stems sliced into rounds (keep the white part for garnish if you wish)

Method

  1. Step 1

    Tip all the ‘main ingredients’ into your slow cooker, mix thoroughly, put the lid on and cook for 4 hours on high.

  2. Step 2

    15 minutes before the end of the cooking time (and when the chicken thighs are cooked thoroughly), add the dry noodles, chicken stock, baby corn and peppers. Continue to cook for the final 15 minutes on high.

  3. Step 3

    Add the green spring onion slices and mix thoroughly.

  4. Step 4

    Serve in bowls, garnished with the slices of white spring onions.

Food facts

Serving sizes are based on adult portions. Here is a guide for children:

Toddler (age 1-4): ¼

Young child (age 5-9): ½

Older child (age 10-13): ¾

Teenagers (14+): 1

Some children have bigger appetites than others. You may need to adjust the portion size to fit your child's usual diet if the recommended serving sizes seem too large or too small.

If your child has been advised to limit potassium or phosphate, speak to your dietitian before increasing the portion size.

Noodles are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

If you need to gain weight, have a growing child who needs more calories, or have a poor appetite, you can add a tablespoon of butter at the end and mix it with the noodles.

This recipe is high in protein, therefore suitable for those advised to eat more protein, such as people receiving dialysis. If you have been advised to eat less protein, you may wish to replace half of the chicken with some plant protein, like 200g firm tofu/Tempeh.

This recipe is low in potassium when following the quantities in the ingredients and serving sizes. Therefore, it may be suitable for those advised to eat less potassium. Not everyone with kidney disease needs to eat less potassium. Only consider the potassium content of this recipe if you have been advised by your kidney team or healthcare professional to reduce the amount of potassium in your diet.

This recipe is low in phosphate when following the quantities in the ingredients and serving sizes. However, it does contain some phosphate, mainly from the chicken. If you have been prescribed phosphate binders, take them as directed by your healthcare team.

You can use any cuts of chicken.

Use gluten-free rice noodles, soy sauce and stock cubes.

Use wholewheat noodles for a healthier option.

This dish is best eaten freshly made.

Try sprinkling toasted sesame seeds on top before serving to add a delicious nutty flavour.