Low Carb Szechuan Chicken
Elevate your weeknight dinner game with this flavorful and healthy Low Carb Szechuan Chicken recipe! Perfect for keto-friendly and low-carb lifestyles, this dish combines tender, bite-sized chicken thighs with a bold Szechuan-inspired sauce, featuring aromatic peppercorns, red chili flakes, garlic, and ginger. Coconut aminos replace traditional soy sauce for a gluten-free twist, while spiralized zucchini adds a nutritious, noodle-like texture to keep carbs in check. Toasted spices, a drizzle of sesame oil, and optional garnishes like crushed peanuts and fresh cilantro bring layers of authentic flavor to this quick and easy stir-fry. Ready in just 35 minutes, it’s the ultimate one-pan meal ideal for meal prep or special occasions.
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 1 tsp Szechuan peppercorns
- 1 tsp Red chili flakes
- 3 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 2 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 2 tbsp Avocado oil
- 2 cups Zucchini (spiralized)
- 2 stalks Green onions (sliced)
- 1 tsp Soy sauce substitute (optional, for additional saltiness)
- 1 tsp Stevia or erythritol
- 2 tbsp Crushed peanuts (optional, for garnish)
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Dice the chicken thighs into bite-sized pieces and set them aside.
Heat a large skillet or wok over medium-high heat and add 2 tablespoons of avocado oil.
Toast the Szechuan peppercorns in the hot oil for about 30 seconds, until fragrant, then remove and crush them with a mortar and pestle (or the back of a spoon). Set aside.
In the same skillet, add the diced chicken and sauté until lightly browned and cooked through, approximately 6-8 minutes. Remove the chicken and set aside.
Lower the heat to medium and add the garlic and ginger to the skillet. Sauté for 1-2 minutes until aromatic, being careful not to burn them.
Add the coconut aminos, rice vinegar, sesame oil, red chili flakes, crushed Szechuan peppercorns, and stevia or erythritol to the skillet, stirring well to combine. Let the sauce simmer for 2 minutes.
Add the cooked chicken back into the skillet, tossing to coat with the sauce.
Increase the heat slightly and fold in the spiralized zucchini. Cook for 2-3 minutes, just until the zucchini softens slightly but remains firm (al dente).
Remove the skillet from heat and garnish with green onions, crushed peanuts (if using), and fresh cilantro.
Serve immediately and enjoy your low-carb Szechuan chicken!
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 21.5 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2890 mg | 61% | |
*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.
