Sticky chicken rice

Sticky chicken rice

Sticky chicken rice
  • Gluten-free
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • East Asian & South East Asian
  • 1 hour or less
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Chef

Lizzie Morey
Lizzie Morey

Kidney Kitchen Chef

A quick and tasty everyday meal that’s low in potassium, phosphate and salt, and high in protein.

Ingredients

20g unsalted butter or spread

½ onion, finely sliced

1 microwaveable rice pouch, tipped out into a bowl and broken up

1 dessert spoon olive oil

2 chicken thighs/breast, boneless and skinless, cut into strips

½ red pepper, deseeded and cut into strips

4 spring onions, trimmed & halved

1 head of pak choi, leaves separated (or ½ of a cabbage, shredded)

For the sauce

2 tablespoons runny honey

1 tablespoon sriracha chilli sauce

To serve

1 tablespoon sesame seeds

Method

  1. Step 1

    Melt butter in a pan over a medium heat and fry the onion slices for 8–10 minutes until they caramelise. Stir in the rice and cook for 3 minutes. Tip out into a bowl.

  2. Step 2

    Using the same pan, heat the olive oil over a medium heat and cook chicken strips, turning half way through. Add the pepper and spring onions and cook for a couple of minutes.

  3. Step 3

    To make the sticky sauce, mix the chilli sauce, honey and crushed garlic together with 2 tablespoons of water. Stir this into the chicken and stir fry over a high heat for 3-4 minutes, until the sauce is thick and sticky.

  4. Step 4

    Add the pak choi (or cabbage) into the pan and cook until wilted.

  5. Step 5

    To serve, divide rice into 2 bowls, followed by the sticky chicken and vegetables. Sprinkle with sesame seeds.

Food facts

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

Toddler (age 1-4): ¼ adult portion

Young child (age 5-9): ½ adult portion

Older child (age 10-13): ¾ adult portion

Teenagers (14+): 1 adult portion

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

Rice is the main source of carbohydrate, and the value has been provided for those trained in insulin adjustment.

This recipe is low in potassium, when following ingredient quantities and serving sizes. It is also low in phosphate, but does contain some, mainly from the chicken, so if you have been prescribed a phosphate binder, take as directed.

This recipe is high in protein and suitable for those advised to eat more protein. If you have been advised to eat less protein, try replacing half the chicken with a small tin of chickpeas, or use tofu, tempeh or Quorn to replace the chicken.

For those needing to increase calories in their meals, try drizzling olive oil, sesame oil or any preferred flavoured oil over the finished dish. You could also top with extra honey and sesame seeds.

To increase fibre in the dish, you could use a wholegrain rice pouch.

This recipe is gluten free, as long as you use a gluten-free siracha chilli sauce.

Swap the chicken for tofu, tempeh, or Quorn.

Swap the chicken for tofu, tempeh, or Quorn, use oil rather than butter and replace honey with maple syrup.

Pak choi can be expensive, so replace with shredded cabbage or broccoli.

This dish is best eaten freshly made.

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