Mediterranean Diet Szechuan Chicken
Bring bold flavors to your table with Mediterranean Diet Szechuan Chicken—a fusion-inspired dish that harmoniously blends vibrant Asian spices with wholesome Mediterranean ingredients. Featuring tender chicken breast stir-fried to perfection in heart-healthy extra virgin olive oil, this recipe incorporates fresh vegetables like zucchini, broccoli, and red bell peppers for a nutrient-packed meal. The star of the dish is the tantalizing Szechuan peppercorn and garlic-ginger sauce, balanced with honey, rice vinegar, and crushed chili flakes for just the right amount of heat and sweetness. Garnished with fragrant cilantro, scallions, and toasted sesame seeds, this gluten-free option pairs beautifully with simple sides like quinoa or cauliflower rice. Ready in just 40 minutes, it's an ideal choice for a quick weeknight dinner that doesn’t sacrifice flavor or nutrition. Perfect for those embracing the Mediterranean diet while craving bold, spicy satisfaction!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 tbsp extra virgin olive oil
- 1 medium, thinly sliced red bell pepper
- 1 medium, cut into thin strips zucchini
- 2 cups broccoli florets
- 3 cloves, minced fresh garlic
- 1 tbsp, grated fresh ginger
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tsp, freshly ground Szechuan peppercorns
- 1 tsp crushed red chili flakes
- 1 tbsp honey
- 2 tsp rice vinegar
- 2 stalks, thinly sliced scallions
- 1 tsp toasted sesame seeds
- 2 tbsp, chopped fresh cilantro
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Slice the chicken breast into thin, bite-sized strips and season lightly with salt and black pepper. Set aside.
In a small bowl, whisk together soy sauce, honey, rice vinegar, and a pinch of crushed red chili flakes. Set this sauce aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes until golden and fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic, grated ginger, and ground Szechuan peppercorns. Stir-fry for about 30 seconds until fragrant.
Add the red bell peppers, zucchini, and broccoli to the skillet. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender.
Return the cooked chicken to the skillet and pour in the prepared sauce. Toss everything together to coat evenly. Cook for an additional 2-3 minutes until the flavors meld together.
Transfer the Szechuan chicken to a serving dish. Garnish with scallions, sesame seeds, and fresh cilantro.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4450 mg | 193% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 38.0 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2174 mg | 46% | |
*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.
