Keto Szechuan Chicken
Spice up your mealtime with Keto Szechuan Chicken—an irresistible low-carb twist on the classic Chinese favorite. This dish features tender, bite-sized chicken thighs perfectly seared and tossed with a vibrant medley of green and red bell peppers, zucchini, and a savory, spicy Szechuan sauce. Infused with the bold flavors of toasted Szechuan peppercorns, garlic, ginger, soy sauce (or coconut aminos for a gluten-free option), and a touch of sweetness from erythritol or monk fruit, it's the ideal balance of heat and flavor for your keto lifestyle. Ready in just 35 minutes, this quick and easy stir-fry is perfect for busy weeknights or meal prep, offering a restaurant-quality experience right in your kitchen. Garnished with scallions and crunchy crushed peanuts (optional), it's a flavorful and satisfying dinner that takes clean eating to the next level!
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 3 tablespoons Avocado oil (or any keto-friendly cooking oil)
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 Green bell pepper, sliced
- 1 Red bell pepper, sliced
- 1 Zucchini, sliced into thin rounds
- 3 tablespoons Soy sauce (or coconut aminos for gluten-free alternative)
- 2 teaspoons Rice vinegar
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 1 teaspoon Red chili flakes (adjust to taste)
- 1 teaspoon Erythritol or monk fruit sweetener
- 0.25 cups Chicken broth
- 1 teaspoon Sesame oil
- 2 Scallions, sliced
- 2 tablespoons Crushed peanuts (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and pat them dry with a paper towel to ensure they sear properly.
Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat.
Add the chicken to the pan and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of avocado oil and lower the heat to medium.
Add the minced garlic and ginger. Cook for about 30 seconds until fragrant, being careful not to burn them.
Add the sliced green and red bell peppers along with the zucchini. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
Return the cooked chicken to the pan with the vegetables.
In a small bowl, whisk together soy sauce, rice vinegar, ground Szechuan peppercorns, red chili flakes, erythritol (or monk fruit sweetener), and chicken broth.
Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for an additional 2-3 minutes to meld the flavors.
Drizzle sesame oil over the dish and give it a final stir.
Remove from heat and garnish with sliced scallions and optional crushed peanuts before serving.
Serve hot and enjoy your keto-friendly Szechuan Chicken!
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3238 mg | 141% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.6 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2231 mg | 47% | |
*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.
