Gluten-Free Szechuan Chicken
Spice up your dinner routine with this irresistible Gluten-Free Szechuan Chicken, a bold and flavorful dish tailored for those seeking gluten-free meals without sacrificing taste. Tender, bite-sized chicken pieces are marinated in tamari and cornstarch to achieve a succulent texture, then stir-fried to perfection in peanut oil alongside the iconic zing of Szechuan peppercorns and aromatic dried red chilies. A savory sauce combining gluten-free hoisin, rice vinegar, and chicken broth is perfectly balanced with a touch of sweetness, creating a harmonious blend of heat and umami. Enhanced with garlic, ginger, and scallions, this quick 35-minute recipe makes for a vibrant entrée that pairs beautifully with fluffy white rice or gluten-free noodles. Whether you're gluten-free or simply a fan of Szechuan cuisine, this dish is sure to impress with its authentic flavors and effortless preparation.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 3 tbsp Tamari or gluten-free soy sauce
- 2 tbsp Cornstarch
- 4 tbsp Peanut oil or vegetable oil
- 1 tsp Szechuan peppercorns
- 6 Dried red chilies
- 4 cloves Garlic, minced
- 1 tbsp Fresh ginger, minced
- 4 Scallions, sliced
- 2 tbsp Rice vinegar
- 2 tbsp Gluten-free hoisin sauce
- 1 tsp Sugar
- 1 cup Gluten-free chicken broth
- 1 tsp Sesame oil
- 2 cups Cooked white rice or gluten-free noodles (for serving)
Instructions
Cut the chicken breasts into bite-sized pieces and place them in a bowl. Add 2 tablespoons of tamari, 1 tablespoon of cornstarch, and mix well to coat. Set aside to marinate for 10 minutes.
In a small bowl, mix the remaining 1 tablespoon of tamari, rice vinegar, gluten-free hoisin sauce, sugar, and chicken broth. Set the sauce aside.
Heat 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Add the remaining 2 tablespoons of oil to the skillet. Toss in the Szechuan peppercorns and dried red chilies. Stir-fry for about 30 seconds until fragrant.
Add the minced garlic, ginger, and white parts of the scallions. Stir-fry for another 1-2 minutes until aromatic.
Return the cooked chicken to the skillet. Pour in the prepared sauce and stir well to coat the chicken evenly.
Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add it to the skillet and stir until the sauce thickens, about 1-2 minutes.
Drizzle in the sesame oil and toss. Garnish with the green parts of the scallions.
Serve hot over cooked white rice or gluten-free noodles.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 21.5 g | ||
| Protein | 171.3 g | 343% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 230 mg | 18% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2748 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
