- Skinless and Boneless Chicken Tenderloins, 1.5 lb
- Baking Soda, 2 tsp
- Garlic, 4 cloves
- Chili Powder, 1 Tbsp
- Peanut Oil, 1 Tbsp
- Orange Peel, 2 tsp
- Freshly Squeezed Orange Juice, 1 orange
- Reduced Sodium Soy Sauce, 4 Tbsp
- Sherry Cooking Wine, 1 Tbsp
- Distilled Vinegar, 1 Tbsp
- Sesame Oil, 1 tsp
- Agave Syrup, 2 Tbsp
- Cornstarch, 1 Tbsp
- Ice Cube, 1 cube
- Serving Size: 6
- Calories: 210
- Carbs: 11 g
- Fat: 6 g
- Protein: 27 g
- Sodium: 891 mg
- Sugar: 6 g
Cut chicken into bitesize pieces and mix in the baking soda. This will tenderize the meat. Do not skip this step since we want the chicken to cook quickly and the more tender it is, the better it will taste. Set aside until you get the sauce ingredients together, or about 15 minutes.
Mix together all the sauce ingredients and stir well, dissolving any clumps with a whisk.
Rinse out the chicken and pat somewhat dry with a paper towel.
In a wok or sauce pan, heat the oil until shimmering on medium high heat, and put in the garlic and the red chiles. Sauté quickly for a minute or two, and then add in the chicken.
Let the chicken form a light brown coat and then flip over and let it cook on the other side. I flipped back and forth for about 5-8 minutes until the chicken was cooked through.
Pour in the sauce ingredients and immediately take it off the burner to mix it well. If needed, you can put it back on for a few minutes for the sauce to thicken.
We served over steamed quinoa but it would taste great on cucumber noodles or shirataki noodles as well.
Kindly Submitted by “Two Sleevers”
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