- 1/2 cup chicken (120g)
- 1/2 small onion, chopped coarsely (35g)
- 1/4 red pepper, chopped coarsely (40g)
- 1/2 cup pineapple, cubed (100g)
- 1 tsp peanut oil (4g)
- 1 tsp corn starch (5g)
- 1 tsp sugar (5g)
- 1 tbs vinegar (15g)
- 2 tbs water (30g)
This sweet and sour pineapple chicken is great if you're dodging sodium; only 59mg. That's hard to beat for low-sodium, high-taste!
| Nutritional information
| Phosphorus (mg)|| 285 |
| Potassium (mg)|| 645 |
| Sodium (mg)|| 59 |
| Protein (g)|| 28.3 |
| Sugar (g)|| 18.5 |
| Carbohydrates (g)|| 28.7 |
| Water (mL)|| 257 |
| Fibre (g)|| 2.9 |
| Calories|| 267 |
Chop the pineapple, chicken, onion and sweet red peppers. Mix together the water, vinegar, sugar and corn starch.
Heat the oil in a cook pot and fry the onion and the chicken until golden.
Add the pineapple and the sweet red peppers - heat for about 3 minutes.
Stir the liquid ingredients, add to the cook pot, and bring to a boil. The cornstarch will thicken and the sauce will coat all ingredients.
Serve plain, with rice or rice noodles.
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to help you
attain the personalized nutritional goals set by your doctor and your renal dietitian.