Medicines for CLL like venetoclax (Venclexta) may have a side effect for some patients of excess fluid buildup in the body. To help reduce this, one of the side effect solutions is a prescribed diuretic. Patients are also welcome to include more foods with diuretic properties in their meals like bell peppers, broccoli, garlic, and ginger. Feel free to try the below stir-fry recipe that includes a few of these foods. 

Chicken and Veggie Stir-fry

Total time 18 minutes (prep 8 min, cook 10 min) 

Makes 4 servings

Ingredients

• 1 lb boneless, skinless chicken breast cut into 1-inch cubes
• 2 tbsp olive oil divided
• 2 cups broccoli florets
• 1/2 yellow bell pepper cut into 1-inch pieces
• 1/2 red bell pepper cut into 1-inch pieces
• 1/2 cup baby carrots sliced
• 2 tsp minced ginger
• 2 garlic cloves minced
• Salt and pepper to taste

Stir Fry Sauce

• 1 tbsp cornstarch
• 2 tbsp cold water
• 1/4 cup no salt added chicken broth
• 3 tbsp coconut aminos
• 1/4 cup honey
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes

*Lowering your sodium intake can also help reduce fluid retention. To make this a low-sodium recipe, consider adding minimal salt to the dish.

Instructions

1. In a medium-sized bowl, whisk together cornstarch and water. Add remaining ingredients (chicken broth, coconut aminos, honey, toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
2. Add one tablespoon of olive oil to a large skillet or wok and heat over medium-high heat.
3. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
4. Reduce heat to medium and add the remaining tablespoon of oil to the skillet.
5. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
6. Add chicken back into the skillet and stir to combine.
7. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
8. Bring to a boil, stirring occasionally, and let boil for one minute.
9. Serve with rice if desired.

Nutrition Information per Serving

(4 servings total) 

Calories: 343 | Carbohydrates: 29g | Protein: 26g | Fat: 13g |

Source: Trish - Chicken Stir Fry Recipe