Matt's Macros · mattsmacros.com/recipes/sichuan-chicken-potato-stir-fry

Meal Prep/ Chinese/ Dinner

Sichuan Chicken Potato Stir Fry

Name: Sichuan Chicken Potato Stir Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings (about 500g each, ~1500g total)
Ingredients: 1.5 lb boneless skinless chicken breast, raw weight (about 680g), cut into bite-size pieces; 1 tbsp avocado oil or similar; 1 tbsp red pepper flakes; 160g bell pepper, 1 large (diced into 1" pieces); 360g russet potato, 1 large (diced into 1" pieces); 150g white onion, 1/2 large (diced into 1" pieces); 80g carrot, 1 cup (diced into 1" pieces); 175g green beans (cut into 1" pieces); 80g low sodium soy sauce (1/3 cup); 60g chili garlic sauce (3 tbsp); 21g honey (1 tbsp)

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.

Written and tested by

Matt McCabe · Recipe developer

Cal

510

Protein

55g

Carbs

50g

Fat

10g

Per serving · 1 of 3 / ~500g

Macros calculated from label data on the actual ingredients I used, cross-checked against USDA FoodData Central. Update the totals if your brands run different from mine.

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Tested in the kitchen

Prep

20 minutes

Cook

20 minutes

Total

40 minutes

Yield

3 servings (about 500g each, ~1500g total)

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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