Diabetes-Friendly Diet: Adjusting Kung Pao Chicken for Better Health

Regarding dietary issues in diabetes?

Hello, Nutritionist: If the patient has a height of 147 cm, weight of 62.3 kg, ideal weight of 47.5 kg, and works as a homemaker, the suggested caloric intake is approximately 1200 calories.
The health check report indicates elevated fasting blood glucose levels.
For menu design, taking Kung Pao Chicken as an example, the ingredients are: boneless chicken thigh...
2-3 dried chili peppers...
5-6 roasted peanuts...
1/2 cup (measuring cup) Marinade for chicken thigh: rice wine...
1 tablespoon soy sauce...
1 tablespoon cornstarch...
1 tablespoon Seasoning sauce: soy sauce...
2 tablespoons wine...
1 tablespoon sugar...
1 tablespoon vinegar...
1 teaspoon cornstarch...
1 tablespoon Preparation: 1.
Cut the boneless chicken thigh into 1 cm cubes and marinate with the marinade for about 30 minutes.
Prepare the seasoning sauce in advance, cut the dried chili peppers into sections, and mince the garlic.
2.
Typically, the chicken is deep-fried, but I find pan-frying is simpler and more convenient for home cooking; set aside after frying.
3.
First, sauté the dried chili peppers and minced garlic over low heat until fragrant.
4.
When the aroma of the chili peppers is released, add the chicken cubes.
5.
Then add the seasoning sauce and stir-fry quickly until the sauce is reduced.
6.
Before serving, add the peanuts and mix well.
Are the ingredients, seasonings, cooking method, portion size, and calories suitable for this patient? If this dish is not suitable for the patient, how should the ingredients and seasonings be adjusted to make it appropriate? What should be adjusted first (ingredients, seasonings, cooking method, portion size, or calories)? (For example, if 1/2 cup of peanuts equals 20 pieces, how should it be adjusted?) Thank you for taking the time to answer, I greatly appreciate it!

Angela, 20~29 year old female. Ask Date: 2011/05/13

Dr. Shi Guimei reply Nutrition

Dear Angela,
Hello! The traditional method of preparing Kung Pao Chicken usually involves deep-frying the chicken, which makes it less suitable for consumption.
If you switch to pan-frying, it can reduce the amount of fat; however, since the chicken is still coated in flour, it can absorb oil easily, so it's best to have just a small taste.
Additionally, please avoid eating peanuts, as they are high in fats.

I can see that you are putting in a lot of effort, but this involves food classification, substitutions, portion sizes, and low-calorie cooking techniques, which require extensive learning.
I recommend consulting a dietitian at the hospital's nutrition clinic for more detailed advice.
Wishing you health and happiness!
Sincerely,
Shih Kuei-Mei, RD
Director of Nutrition Department, Taoyuan Hospital, Ministry of Health and Welfare

Reply Date: 2011/05/13

More Info

When it comes to managing diabetes, dietary choices play a crucial role in maintaining blood sugar levels and overall health. Kung Pao Chicken, a popular dish, can be modified to make it more diabetes-friendly. Given the patient's profile—147 cm tall, weighing 62.3 kg, with a recommended caloric intake of about 1200 calories per day and elevated fasting blood sugar levels—careful adjustments to the recipe are necessary.

Ingredients and Adjustments
1. Chicken: The use of skinless chicken thigh is a good choice as it provides protein without excessive fat. However, portion control is essential. A serving size of about 3 ounces (85 grams) is appropriate, which is roughly the size of a deck of cards.

2. Peanuts: While peanuts are a source of healthy fats and protein, they are also calorie-dense. Instead of using 1/2 cup of peanuts, which can add around 400 calories, consider reducing the amount to 1-2 tablespoons (approximately 15-30 grams). This will help lower the overall calorie content while still providing some crunch and flavor.

3. Dried Chili Peppers: These can be used in moderation for flavor without adding significant calories. They also contain capsaicin, which may have beneficial effects on metabolism.

4. Marinade and Sauce:
- Soy Sauce: Opt for low-sodium soy sauce to reduce sodium intake.

- Sugar: This is a significant concern for diabetics. Instead of 1 tablespoon of sugar, consider using a sugar substitute like stevia or erythritol, or simply omit it altogether. You can enhance sweetness with a small amount of vinegar or citrus juice.

- Cornstarch (Tai Bai Fen): While it helps thicken sauces, it can also add carbohydrates. Use it sparingly or consider using a low-carb thickening agent.

- Cooking Oil: Instead of frying, use a non-stick pan to sauté the ingredients with minimal oil (1 teaspoon or less). This reduces fat and calorie intake.

Cooking Method
The cooking method is also crucial. Instead of frying the chicken, which can significantly increase the fat content, sautéing or stir-frying with a small amount of oil is preferable. This method retains flavor while minimizing added calories.

Portion Control
Given the patient's caloric needs, it's essential to control portion sizes. The entire dish should be divided into smaller servings, ideally not exceeding 300-400 calories per meal. Accompanying the Kung Pao Chicken with a side of non-starchy vegetables (like steamed broccoli or bell peppers) can help increase fiber intake and promote satiety without adding many calories.

Monitoring Blood Sugar
It's vital for the patient to monitor their blood sugar levels regularly, especially after meals. This will help determine how well they tolerate different foods and adjust their diet accordingly. Keeping a food diary can also be beneficial for tracking what works and what doesn’t.

Conclusion
In summary, while Kung Pao Chicken can be adapted for a diabetic diet, it requires careful adjustments to ingredients, portion sizes, and cooking methods. Reducing the amount of peanuts, using low-sodium soy sauce, eliminating added sugars, and opting for healthier cooking methods will make this dish more suitable for someone managing diabetes. It is always advisable for patients to consult with a registered dietitian or nutritionist for personalized dietary advice tailored to their specific health needs.

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