6 WBMO - Easy Asian Chicken

From member .......  This recipe comes from a cookbook called Chinese Favorites.

 Note:  Very important note here per the FDA.  Don't use marinade from raw poultry as a sauce unless it is boiled first to destroy bacteria.

Note also that Monasue mentions that members who are Living Lean may wish to add 1 tablespoon of toasted sesame seeds** to the mixture along with the green onions.  Members during the reduction phase are encouraged to enjoy this recipe without sesame seeds.

• 1 lb boneless, skinless chicken breasts (I use chicken tenders, just because there’s less cutting to do)
• ½ cup OP teriyaki sauce (Please see index to Condiment Recipe forum for Mock Teriyaki Sauce recipe; also note that she did not use egg white called for in Mock Teriyaki recipe)
• 3 teaspoons arrowroot (1 tablespoon)
• 2 cloves garlic, minced (I use more, but I really like garlic)
• 2 large green onions, cut into ½” slices

Cut chicken into 1” pieces, toss with teriyaki sauce in small bowl. Marinate at room temperature 15 minutes or cover and refrigerate up to 2 hours.

Drain chicken and reserve marinade.  Blend reserved marinade into arrowroot until smooth.

Heat wok or large skillet over medium-high heat.  Add chicken and garlic, stir-fry 3 minutes or until chicken is no longer pink.   Stir marinade mixture, add to wok along with green onions.  Stir-fry 30 seconds or until sauce boils and thickens.    

** ingredient is not recommended for use during the reduction phase of program.  See "General Food and Cooking" FAQ for more detail. 

Compatible with Body Type:

Breakfast A-B-C-D-E

Morning Snack A-B-C-D-E

Lunch A-B-C-D-E

Afternoon Snack  A-B-C-D-E

Dinner A-B-C-D-E

PM Snack  A-D-E

This Recipe Contains:  Protein B