Sichuan Chicken Potato Stir Fry
A peppery Sichuan-style chicken and potato stir fry with chili garlic sauce, soy, honey, and plenty of vegetables. About 55g protein per serving with enough potato and sauce to actually fuel the meal.
Cal
510
Protein
55g
Carbs
50g
Fat
10g
Per serving · 1 of 3 / ~500g
Prep
20 minutes
Cook
20 minutes
Total
40 minutes
Method
- 01In a large wok over medium high heat, add 1/2 the oil and sauté the chicken until browned and the thickest piece reaches 165°F. Remove from pan and set aside.
- 02Add in the onion and potato. Cook for 5 minutes or until they become translucent around the edges. Salt to preference.
- 03Then add the rest of the veg and cook until tender (5-8 minutes). Add water if they stick or burn.
- 04Add in the chicken, all of the sauce items, and red pepper to taste.
Notes from the kitchen
Carbs are brand-sensitive. Chili garlic sauce, soy sauce, honey, and potato all contribute to the total, so the displayed number is an estimate. Recalculate against your specific sauce labels if you want a tighter number. Food safety: chicken to 165°F. Refrigerate any leftovers within 2 hours of cooking, store up to 3-4 days, reheat to 165°F before eating.
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