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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

3 Zucchini

1 Red Bell Pepper

Green Onions

2 Tbsp. Soy Sauce

2 Tbsp. Chili Garlic Sauce

2 Tbsp. Sriracha

1 Tbsp. Minced Garlic

1 Tbsp. White Vinegar

1 Tbsp Tomato Paste

Sesame Seeds


  1. 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.

  2. When ready to start cooking, remove the chicken from the fridge.

  3. Wash and chop the veggies.

  4. 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.

  5. 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.

  6. After the second 5 minutes of the chicken cooking, pour the contents of the pot (chicken and oil) into the wok and mix together.

  7. Let the chicken and veggie mixture cook for another 2-3 minutes then add in the green onions.

  8. 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.