Low Sodium Szechuan Chicken
Savor the bold and fiery flavors of this Low Sodium Szechuan Chicken, a healthier take on a classic Chinese-inspired dish. Perfect for spice lovers, this recipe features tender chicken breast coated in cornstarch for a crispy exterior, tossed with vibrant vegetables like bell peppers and carrots, and enveloped in a zesty, aromatic sauce made with toasted Szechuan peppercorns, ginger, garlic, and a hint of honey. By using low-sodium soy sauce and chicken broth, this recipe delivers all the mouthwatering spice without the excess salt. Ready in just 35 minutes, it’s an ideal quick and nutritious dinner that pairs beautifully with steamed brown or white rice. Whether you're cutting back on sodium or simply craving a flavor-packed meal, this Low Sodium Szechuan Chicken is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 3 tablespoons Cornstarch
- 1 cup Low-sodium chicken broth
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 1 teaspoon Crushed red pepper flakes
- 2 tablespoons Vegetable oil or avocado oil
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Carrot, julienned or thinly sliced
- 2 Green onions, chopped
- 3 cups Cooked brown or white rice (optional, for serving)
Instructions
Slice the chicken breast into thin strips and toss it in 2 tablespoons of cornstarch until coated evenly. Set aside.
In a small bowl, mix the low-sodium chicken broth, low-sodium soy sauce, rice vinegar, honey, 1 tablespoon of cornstarch, ground Szechuan peppercorns, and crushed red pepper flakes. This will be your sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant.
Add the sliced red bell pepper, green bell pepper, and julienned carrot to the skillet. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
Return the cooked chicken to the skillet and pour in the prepared sauce. Stir everything to coat evenly and let the sauce thicken, about 2-3 minutes.
Sprinkle the chopped green onions over the dish for garnish.
Serve hot with cooked brown or white rice, if desired.
Nutrition Facts
Calories |
2023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 32.9 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 318 mg | 24% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2582 mg | 55% | |
*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.
