Low Fat Szechuan Chicken
Delight in the fiery flavors of Chinese cuisine with this Low Fat Szechuan Chicken recipe, perfect for those seeking a healthier spin on a classic favorite without compromising on taste. Tender, marinated chicken breast chunks are stir-fried to perfection, paired with vibrant bell peppers for a colorful and nutrient-packed dish. A bold, aromatic sauce combining low sodium soy sauce, hoisin, rice vinegar, and crushed Szechuan peppercorns delivers irresistible heat and complexity, while dried red chilies and fresh ginger elevate the spice profile. Ready in just 35 minutes, this low-fat, high-flavor recipe is ideal for weeknight dinners, served over steamed rice or noodles. Packed with protein and reduced fat content, it’s a lighter take on traditional Szechuan flavors—perfect for anyone craving a guilt-free indulgence.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 3 tablespoons low sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon Szechuan peppercorns, crushed
- 4 pieces dried red chilies, chopped
- 1 cup low sodium chicken broth
- 1 tablespoon hoisin sauce
- 2 teaspoons rice vinegar
- 1 teaspoon brown sugar
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 2 pieces scallions, chopped
- 1 as needed cooking spray
Instructions
Slice the chicken breasts into small bite-sized pieces and place them in a bowl.
Combine 1 tablespoon of soy sauce and 1 teaspoon of cornstarch in the bowl with the chicken. Mix well to coat and set aside to marinate for 10 minutes.
In a small bowl, mix the remaining soy sauce, chicken broth, hoisin sauce, rice vinegar, brown sugar, and the remaining cornstarch until the sugar dissolves. Set aside.
Heat a non-stick skillet or wok over medium-high heat and lightly coat with cooking spray. Add the marinated chicken and stir-fry for 3-4 minutes until cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add 1 teaspoon of sesame oil. Add the garlic, ginger, crushed Szechuan peppercorns, and dried red chilies. Sauté for 30 seconds until fragrant.
Add the chopped green and red bell peppers to the skillet and stir-fry for 3-4 minutes until they start to soften.
Return the cooked chicken to the skillet and pour in the sauce mixture. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken and vegetables.
Garnish with chopped scallions and serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 20.6 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2415 mg | 51% | |
*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.
