High Protein Szechuan Chicken
Elevate your weeknight meals with this flavorful High Protein Szechuan Chicken recipe, a harmonious blend of bold Asian-inspired spices and fresh veggies. Packed with lean chicken breast, vibrant bell peppers, and crunchy green beans, this delicious dish delivers a punch of Szechuan peppercorns and dried red chilies for that signature fiery kick. The protein-rich chicken is marinated in a light soy and cornstarch mixture, ensuring tender, juicy bites, while a savory, sweet, and tangy sauce ties everything together with notes of garlic, ginger, rice vinegar, and honey. Perfectly balanced and ready in just 35 minutes, this healthy recipe is ideal for anyone seeking a high-protein, low-carb option or an easy meal prep solution. Serve over steamed rice or quinoa for a wholesome dinner that will delight your taste buds!
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 3 tablespoons Low-sodium soy sauce
- 2 teaspoons Cornstarch
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 1 teaspoon Szechuan peppercorns, ground
- 6 pieces Dried red chilies
- 3 stalks Scallions, chopped
- 1 medium Red bell pepper, thinly sliced
- 150 grams Green beans, trimmed
- 1 cup Chicken broth, low-sodium
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Cut the chicken breast into small bite-sized pieces and place them in a bowl.
In the bowl with the chicken, add 1 tablespoon of low-sodium soy sauce and 2 teaspoons of cornstarch. Mix well to coat the chicken evenly and set aside to marinate for 10 minutes while you prepare the other ingredients.
Heat a large nonstick skillet or wok over medium-high heat and add 1 tablespoon of sesame oil.
Once the oil is hot, add the marinated chicken pieces to the skillet in a single layer. Sear for 3-4 minutes per side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic, grated ginger, and ground Szechuan peppercorns. Stir-fry for about 30 seconds until fragrant.
Add the dried red chilies, sliced red bell pepper, and green beans to the skillet. Cook for 3-4 minutes, stirring frequently until the vegetables begin to soften.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, chicken broth, rice vinegar, honey, and crushed red pepper flakes.
Pour the sauce mixture into the skillet with the vegetables. Stir well to coat the vegetables and bring the sauce to a simmer.
Return the cooked chicken to the skillet and toss to combine with the sauce and vegetables. Let everything simmer together for 2-3 minutes to allow the flavors to meld.
Remove the skillet from heat and garnish the dish with chopped scallions before serving.
Serve the High Protein Szechuan Chicken over steamed rice, quinoa, or enjoy as is for a low-carb option.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 30.4 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 216 mg | 17% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2331 mg | 50% | |
*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.
