Lap band patients are supposed to focus on our protein intake. I’ve been slacking heavily lately so I’ve looked for inspiration all over the place. A classmate told me about something called the Dukan Diet. Essentially it’s 90% lean protein and 10% veggies once you get past the initial five days of only protein.
At first an all protein diet sounds dull and tasteless. But when I started looking around at recipes I found something that stood up and grabbed my attention immediately. Sauces! I adore sauces and since texture is such a factor for me and my lap band, sauces help good things stay down.
The first recipe I made was a Korean diced steak. A very tasty start but not the recipe I was the most excited about.
Enter Asian Sticky Chicken (originally found here but I adjusted it a bit for what I had on hand). I used chicken drummettes since it’s easier for me to find the right portion for my tiny tummy. The sauce is four ingredients… FOUR! I’ve never made wings before and this recipe makes me wonder why I haven’t tried them sooner.
Asian Sticky Chicken Wings
8-10 chicken drummettes
3 T balsamic vinegar
3 T low sodium soy sauce
2 T Brown Sugar Blend Splenda
2 t chili paste (I used Gochujang)
•In a medium skillet lightly coated with cooking spray, brown both sides of the chicken (about 4 minutes per side).
•While that is browning, combine the rest of the ingredients in a saucepan, bring to a boil and simmer for 5 minutes, or until it thickens a bit.
•After your chicken has browned, add the sauce to the skillet and cook for another 5 minutes or until chicken is fully cooked. Be sure the sauce doesn’t get too thick or it might burn.