I started this recipe with a can of La Choy stir fry vegetables, drained. I would also consider using a bag of frozen stir fry vegetables. That would actually be less sodium, but this is what we had on hand and the bean sprouts are a nice change that you wouldn't necessarily get in a frozen bag.
I added a can of chunk chicken breast. Now, they do make this in reduced sodium which I have tried & found it to be wretched even though I really should be using it instead of regular. But for now, uh no. baby steps. We actually drained the chicken & reserved the broth, adding some cornstarch to it which thickened this up slightly. You could also just dump the whole can & use as is. Heat vegetables & chicken in a pan until the veggies are heated thru.
My mom is doing low carb diet, so she stopped there & had chicken & vegetables. On my plan, consistent complex carbs are better for me, so I'm adding rice, but subbing a brown/wild rice mix for white rice. I found this product was lowest in sodium for me of the different types of rice I looked at.
https://www.walmart.com/ip/Success-Natural-Whole-Grain-Brown-Wild-2-4.4-oz-Rice-8.8-oz/15754608
(I have no connection to walmart...but most people have them nearby & they do provide nutritional values on the webpage, so I've found this the easiest way to search for foods)
Yes, a box of it would be cheaper, but this is about convenience & ease. I actually bought these cups first because I wasn't sure I would like it & didn't want to waste a whole box if I didn't.
So I got to heat this cup, dump in a bowl & add the heated chicken & vegetables. Yup, a hot cooked lunch in less than 10 min. I actually loved the texture of the rice with this. Turned out really good.
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