I like to be creative in the kitchen. Most nights I assess what is available in the refrigerator and cupboard, then go straight to work, making what I call “a concoction”. My family has learned to approach with caution, but they end up enjoying most dishes. They have started rating me on the dishes as if I were on a Food Network show. That’s okay, because this is how I get honest opinions to know whether the recipe is a “keeper” or not.
One evening while assessing what was available, I thought about making a stir-fry dish. When I think of stir-fry dishes, the first thing that comes to mind is the soy sauce or teriyaki sauce that gives a distinct flavor. I love the variety of meats and vegetables you can enjoy in a stir-fry. White Rice is always yummy and conveniently renal friendly. Put this all together for a great balanced meal-right?!
But wait… there is a lot of sodium in the sauces.
How can we adjust this?
I thought you would never ask.
The recipe below is the exact one I used as one of my “concoctions”. I used the veggies and seasonings I had on hand and added chicken. I think that is key… having the right ingredients on hand all the time. That way you don’t feel like you have to constantly buy new ingredients. Once you find great products that are low sodium, keep using them to make delicious dishes. Adjust recipes if you need to make the dish renal friendly. In this recipe the last four ingredients were key to kicking up the flavor. Don’t be afraid to try the recipe and adjust to taste, as long as you don’t add sodium (or other high potassium or phosphorus foods if you need to avoid them). Add some fresh garlic, lemon juice, or red wine vinegar. Get creative in your kitchen too!
Stir-Fry Chicken & Veggies
2lbs of chicken breast cut into nuggets
½ pkg shredded carrots
½ pkg sugar snap peas
½ stalk celery, sliced
1 small onion, sliced
1 summer squash, chopped
1 zucchini squash, chopped
2 c. fresh broccoli florets, in small pces
2 Tbsp. Olive oil
2 Tbsp. Basting Oil (sunflower oil w/ garlic flavoring and herbs) (0 mg sodium)
½ tsp. Hidden Valley Ranch Powder Mix (90 mg sodium goes into whole recipe)
½ tsp. 21 seasoning salute (Trader Joe’s) (0 mg sodium)
¼ tsp. ground cumin (0 mg sodium)
- In a medium bowl combine vegetables and toss with basting oil. Let sit while chicken is cooking.
- In a large non-stick skillet, sauté chicken pieces in olive oil in pan. Sprinkle with Ranch mix, 21 seasoning salute and cumin. When cooked, remove from pan. Do not clean out pan.
- Add all vegetables to the pan and sauté for 5-8 minutes.
- Add chicken back in to pan.
- Top with your favorite LS fried wontons or tortilla chips and sliced unsalted almonds or cashews.
- Serve with white rice if desired.
- ENJOY! (without all the sodium)
Carol Jones
MS,RDN,CSR,CDO
Registered Dietitian
Certified Specialist in Renal Nutrition
Kidney Trails 