Sticky Asian Chicken with Egg Noodles
Renal and Celiac Friendly Diet Recipe
You may be wondering why I am doing both a Renal and Celiac friendly diet recipe. My wife was told this week that she could have Celiac Disease. That was a major blow to me because I’m already having to deal with the Renal diet and now I have to deal with a new diet.
I am the one who prepares meals in my home. So now I have to be almost like a dietician in my home. But I have discovered that you can have some tasty food without gluten, and that is friendly to the Renal Failure Diet. So here we go with the first of many recipes that are renal and celiac friendly. I hope you enjoy it and please comment below and tell me what you thought of it, it was appetizing for me.
Sweet is a good idea when the food is bland.
So as I began to think about what I could make to help the recipe along, i decided to go sweet. When something does not have flavor (like gluten free egg noodles), you need to either go sweet or savory. I chose sweet, the next time I will choose spicily. So let’s get into the recipe!
- 9 oz of Gluten Free Egg Noodles (i used the Jovial brand)
- 4 Skinless Chicken Breasts
- 2 Cups of Lite Soy Sauce (Lite to save on Sodium)
- 2 Cups of Honey
- 1 Cup of Dark Brown Sugar
- 2 Tablespoons of Chinese Five Spice
- 2 Tablespoons of Ground Cloves
- 1 Tablespoon of Ground Cinnamon
- 1/4 Cup of Olive Oil
1.) Heat up olive oil in a skillet on the oven.
2.) Heat four to five cups of water in a pot on the Oven.
3.) Once water is boiling add Egg noodles, and a pinch of salt if you’re not on a low sodium diet.
4.) Place chicken breast in the heated skillet on the oven and put a lid to cover it. Cook for four to five minutes on each side.
5.) Combine rest of ingredients in a bowl, use a brush to cover chicken once cooked on each side. Cook for one minute on each side to apply the glaze.
6.) After ten minutes egg noodles should be al dente. Check with a fork and then serve on plates.
7.) Place one chicken breast on each plate and cover with any extra sauce from the bowl not from skillet.
Chef Kenny Green grew up in Denver, Colorado to two developmentally disabled parents. He always had a love of cooking sitting in his great aunt’s kitchen watching her make the best soul food. After high school, he enrolled at the Clearfield Job Corps Center in Utah and studied the Culinary Arts program graduating as a certified chef with the American Association of Hotels and Restaurants. He is also a certified baker. Having kidney disease as of last year he is changing his diet to live a more fulfilled life! Welcome to the journey!