Macro Conscious Recipe: Szechuan Popcorn Chicken
It's officially month 2 of my 60-day Macro Challenge! Last month I talked all about macros and how to make the most of them. This month I'll be sharing Macro-Conscious Recipes. What does that mean? Recipes with balanced macros in mind.
Third Recipe = Szechuan Popcorn Chicken
Talk about DELICIOUS! If you like spicy popcorn chicken but want to save on the breading, this is a great alternative. It's lower in carbs and fat, but just as tasty.
What You'll Need:
12-16 oz. Chicken
1 Red Bell Pepper
2 Tbsp. Soy Sauce
2 Tbsp. Chili Garlic Sauce
2 Tbsp. Sriracha
1 Tbsp. Minced Garlic
1 Tbsp. White Vinegar
1 Tbsp Tomato Paste
Marinate the chicken. Cut chicken into 1/2 inch cubes and marinate in the mixture of soy sauce, chili garlic sauce, sriracha, garlic, white vinegar and tomato paste for at least 2 hours.
When ready to start cooking, remove the chicken from the fridge.
Wash and chop the veggies.
Heat 2-3 Tbsp of Coconut oil in a large pot. Once heated, add the chicken to the coconut oil so that there is a thin layer covering the bottom of the pot. Let it cook for 5 minutes then stir/flip the chicken.
While the chicken is cooking on the second side, start the veggies in a wok. Add oil and heat the wok, then add in the veggies.
After the second 5 minutes of the chicken cooking, pour the contents of the pot (chicken and oil) into the wok and mix together.
Let the chicken and veggie mixture cook for another 2-3 minutes then add in the green onions.
Once cooked, serve with rice, green onions and sesame seeds.
Macros per Serving:
Calories = 348
Protein = 36g
Carbs = 39g
Fats = 5g
*Macros are estimates based on average sizes and weights and based on 1/2 cup of white rice. If you are calculating your macros, make sure to weigh out your foods and calculate your macros according to the actual grams of each ingredient.