Stage 6 - Teriyaki Chicken Stir Fry

As you transition into Stage 6 of the post-surgery meal plan (3 to 6 months after surgery) and you are able to tolerate more foods, try out this recipe!

Servings 5 servings (1 serving = 1 cup stir fry, 2 tablespoons of brown rice if still hungry)



  • 1 tablespoon olive oil or nonstick spray
  • 1 pound boneless, skinless chicken breast cut into 1-inch cubes
  • 2 cloves garlic chopped
  • 1/2 cup broccoli chopped
  • 1 bunch bok choy chopped
  • 1/4 cup green beans halved
  • 1/3 cup edamame shelled
  • 3 teaspoons low-sugar teriyaki sauce
  • 1 tablespoon water
  • 1/4 teaspoon fresh ginger (optional) grated
  • 1/2 teaspoon sriracha (optional)
  • 2 tablespoons green onions chopped
  • 1/2 cup cooked brown rice optional



  • Bring a pot of water to a boil.
  • Cube chicken breast in 1-inch pieces and boil on medium-high heat for approximately 15 minutes, or until internal temperature reaches 165 degrees F (overcooking will dry it out).
  • Coat a large skillet with nonstick spray or olive oil and place on medium heat.
  • Sauté garlic, broccoli, bok choy, green beans, and edamame for 3-5 minutes, stirring often.
  • Add ginger, sriracha, teriyaki sauce, and water. Toss lightly, put the lid on, and reduce heat to a simmer for 3-5 minutes. Remove from heat but keep the lid on.
  • When the chicken is finished, add it to the skillet and toss in the sauce.
  • Garnish with chopped green onions and serve with brown rice.