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Savory Herb Chicken Stir-Fry

This vibrant stir-fry is packed with tender chicken and colorful vegetables, all brought together with aromatic herbs and a hint of citrus. It's a delightful dish that’s not only satisfying but also kidney-friendly, making it a great option for those looking to maintain their health while enjoying flavorful meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast cut into bite-sized pieces
  • 2 cups mixed bell peppers sliced (red, yellow, and green for color)
  • 1 cup broccoli florets fresh or frozen
  • 1 cup carrots sliced thinly
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for cooking
  • 1 tablespoon fresh lemon juice for flavor
  • 1 teaspoon dried oregano or fresh if available
  • 1 teaspoon dried thyme or fresh if available
  • 1 teaspoon black pepper to taste

Method
 

Cooking Steps
  1. Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  2. Add the chicken pieces to the skillet and cook, stirring frequently, until they are browned and cooked through, about 5-7 minutes.
  3. Stir in the bell peppers, broccoli, and carrots. Cook for another 5-7 minutes until the vegetables are tender-crisp.
  4. Add the lemon juice, oregano, thyme, and black pepper. Stir well to combine and cook for an additional minute to incorporate the flavors before serving.

Notes

Renal Diet Tips: Using fresh vegetables over canned helps control sodium levels in this dish. Adding lemon juice and herbs boosts flavor without adding salt, making it kidney-friendly.
This stir-fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Consider serving it over a small portion of white rice or quinoa for a complete meal, keeping portions controlled for potassium and phosphorus intake.