Teriyaki Chicken

  • Time: 25-30 minutes
  • Servings: 5
  • Serving Size: 3.0 ounces
  • Stage: 5 Post-Op (Solid Foods)

INGREDIENTS:

  • Sesame oil - 1/2 tbsp (7 grams)
  • Chicken breast, skinless, uncooked - 300 grams
  • Green beans (string beans), chopped - 1 1/2 cup (173 grams)

INGREDIENTS FOR SAUCE:

  • Soy sauce, low sodium - 4 tbsp (60 grams)
  • Water - 2 tbsp (30 grams)
  • Agave syrup - 2 tbsp (42 grams)
  • Garlic clove, grated - 1 medium (4 grams or 1 tsp minced garlic)
  • Cornstarch of all-purpose flour - 1 tsp (3 grams)
  • Black pepper, ground - 1/8 tsp

INSTRUCTIONS:

  1. Add all the sauce ingredients to a small bowl and whisk until the flour is dissolved. Set aside.
  2. Cut the chicken breast into thin strips or small cubes. Place a large pan over medium heat. Once hot, add the sesame oil and chicken. Cook for 10 minutes or until fully cooked.
  3. Add all the sauce ingredients. Coat the chicken with the sauce and let stand for about 2 minutes (you will see some bubbles form). Turn off the heat and let stand for another minute.
  4. Lightly steam the green beans and serve with the chicken. You may evenly distribute any leftover sauce. Enjoy!

*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 4 days.

NUTRITION FACTS per serving:

  • Calories 125
  • Protein 15 grams
  • Carbs 10 grams
  • Fat 3 grams
  • Fiber 1 grams
  • Sugar 6 grams
  • Iron 6% DV
  • Calcium 2% DV
  • Sodium 21% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Chicken breast should be first introduced very moist and eaten in very small bites to avoid getting it stuck or causing any discomfort.

Tags: dairy-free, high-protein, gastric sleeve, vsg, bariatric, recipe

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*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.