Claude cli

Food identified:
- Cooked white rice
- Chicken and bok choy stir fry

Observed evidence:
- Description states 1/480 mL rice (approximately 125g cooked)
- Stir fry contains chicken and bok choy
- Homemade meal (dinner context)
- No photo available; relying on text description only

Estimated portions:
- Cooked white rice: 125g
- Chicken (likely breast): 130g cooked
- Bok choy: 120g
- Cooking oil: 12mL
- Stir fry sauce (soy sauce, garlic, etc.): 15mL

Estimated macros by item:
- Rice (125g cooked): 130 kcal, 3 g protein, 28 g carbohydrate, 0 g fat
- Chicken bok choy stir fry: 290 kcal, 33 g protein, 5 g carbohydrate, 15 g fat

Estimated total:
- Calories: 420 kcal
- Protein: 36 g
- Carbohydrate: 33 g
- Fat: 15 g

Confidence:
- Moderate

Assumptions:
- Rice is plain cooked white rice
- Chicken is breast meat, stir-fried in a standard portion
- Approximately 12mL oil used for stir frying
- Light sauce (soy-based) rather than a heavy or sugary sauce
- Single adult serving of stir fry (~250g total stir fry portion)

Uncertainty notes:
- If chicken thigh was used instead of breast, fat could increase by 5–8g and calories by 45–70 kcal
- Oil quantity in stir fry is the main variable; could range from 5–20mL depending on cooking style
- A heavier sauce (e.g. teriyaki or sweet chilli) would add 10–20g carbohydrate