Sticky chilli chicken rice

Sticky chilli chicken rice
  • Gluten-free
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Lunch
  • Main meal
  • Asian
  • 30 minutes or less
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This high-protein dish is low in salt, potassium, and phosphate. Enjoy this quick, easy, and delicious meal that doesn’t compromise on taste!

Chef

Lizzie Morey
Lizzie Morey

A simple, yet tasty, dish.

Ingredients

20g unsalted butter

½ onion, finely sliced

1 250g pouch ready-cooked rice

1 dessertspoon olive oil

2 skinless chicken thighs, cut into strips

½ red pepper, deseeded, cut into strips

4 spring onions, trimmed, halved

1 head of pak choi, leaves separated

For the sauce

1 tablespoon sriracha chilli sauce

2 tablespoons runny honey

1 garlic clove, crushed

To serve

1 tablespoon sesame seeds

Method

  1. Step 1

    Melt the butter in a pan over a medium heat and fry the onion slices for 8-10 minutes until they caramelise. Break up the rice, stir it in and cook for 3 minutes. Tip out into a bowl.

  2. Step 2

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

  3. Step 3

    To make the 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 into the pan and cook until wilted.

  5. Step 5

    To serve, pour the rice into a bowl, followed by the sticky chicken and vegetables. Sprinkle with toasted sesame seeds.

Food facts

The rice is the main source 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. Therefore, suitable for those advised to reduce potassium in their diet.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the chicken, therefore if you have been prescribed a phosphate binder 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. If you have been advised to eat less protein then you may wish to replace the chicken with 400g tin of drained chickpeas.

Consider using a wholegrain rice rather than white rice, this will add for fibre to the recipe.

This dish is best eaten freshly made.