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chinese

Xinjiang Big Plate Chicken with Potatoes and Belt Noodles

This stir-fried dish pairs boneless chicken thigh, cut into 1 inch pieces with belt noodles, dried, potato, cut into thick wedges and neutral oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

38 g Protein
79 g Carbohydrates
21 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 129g boneless chicken thigh, cut into 1 inch pieces 156 kcal
  • 166g potato, cut into thick wedges 128 kcal
  • 53g belt noodles, dried 186 kcal
  • 14g neutral oil 124 kcal
  • 23g tomato paste 19 kcal
  • 14g soy sauce 10 kcal
  • 8g rice vinegar 1 kcal
  • 2g ground cumin 8 kcal
  • 2g chili flakes 6 kcal
  • 5g sugar 19 kcal

Cooking instructions

  1. tomato pastesoy saucerice vinegarground cuminchili flakessugar
    Whisk tomato paste, soy sauce, vinegar, sugar, ground cumin, chili flakes, and 2 tbsp water into a smooth sauce.
  2. boneless chicken thighneutral oil
    Heat oil in a wok or deep skillet over medium-high heat. Add chicken and sear until browned on two sides, about 4-5 minutes total.
  3. boneless chicken thighpotatosoy sauce
    Add potato wedges and stir-fry for 2 minutes. Pour in the sauce and 3/4 cup water; bring to a simmer, cover, and cook 10-12 minutes until potatoes are tender and chicken is cooked through.
  4. belt noodles
    Meanwhile, boil belt noodles until just tender. Drain and rinse briefly to stop sticking.
  5. boneless chicken thighsoy sauce
    Uncover the chicken and reduce the sauce for 1-2 minutes until glossy. Taste and adjust with a tiny splash of water or soy sauce if needed.
  6. boneless chicken thighpotatobelt noodlessoy sauce
    Serve noodles in a bowl and ladle chicken, potatoes, and sauce over the top.

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