Heart-Healthy Szechuan Chicken
Elevate your mealtime with this Heart-Healthy Szechuan Chicken, a flavorful and nutritious twist on a classic Chinese dish. Packed with vibrant vegetables like broccoli, carrots, and bell peppers, tender chicken breast is stir-fried to golden perfection and coated in a bold yet balanced sauce made with low-sodium soy sauce, rice vinegar, honey, and a splash of sesame oil. A touch of dried chili flakes adds just the right amount of heat, making this dish ideal for spice lovers seeking a lighter option. Ready in just 35 minutes, this recipe is perfect for busy weeknights and served over wholesome brown rice for an extra boost of fiber. Garnish with green onions and unsalted roasted peanuts for added crunch and a beautiful presentation. Healthy, quick, and absolutely delicious—this Szechuan chicken is comfort food with a heart-smart edge!
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Recipe Information
Ingredients
- 450 grams boneless, skinless chicken breast
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 tablespoon grapeseed oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon dried red chili flakes
- 1 large red bell pepper, sliced
- 2 cups broccoli florets
- 1 large carrot, julienned
- 3 stalks green onions, sliced
- 2 tablespoons unsalted roasted peanuts (optional)
- 2 cups cooked brown rice (for serving)
Instructions
Cut the chicken breast into bite-sized pieces. Set aside.
In a small bowl, mix the low-sodium soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water until smooth. This will be your sauce.
Heat grapeseed oil in a large, non-stick skillet or wok over medium-high heat.
Add the minced garlic, ginger, and dried red chili flakes to the skillet, and sauté for 30-45 seconds until fragrant, being careful not to burn them.
Add the chicken pieces to the skillet and cook for 6-8 minutes, stirring frequently, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Add the red bell pepper, broccoli florets, and julienned carrots to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Toss everything together to ensure it is well coated. Allow the sauce to thicken slightly, about 2-3 minutes.
Top with sliced green onions and unsalted roasted peanuts, if using.
Serve immediately over cooked brown rice.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1972 mg | 86% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 32.5 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 273 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2175 mg | 46% | |
*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.
