Paleo Szechuan Chicken
Spice up your dinner routine with this irresistible Paleo Szechuan Chicken recipe—a healthier, gluten-free twist on a beloved Chinese takeout classic. Made with tender, bite-sized chicken thighs lightly coated in arrowroot starch, this dish delivers bold flavors thanks to aromatic garlic, ginger, chili flakes, and the signature heat of crushed Szechuan peppercorns. A savory-sweet sauce crafted from coconut aminos, rice vinegar, fish sauce, and a hint of honey brings it all together for a perfectly balanced meal. Cooked to golden perfection and topped with vibrant green onions and optional toasted sesame seeds, this dish pairs beautifully with cauliflower rice for a nutritious, Paleo-friendly dinner that doesn’t skimp on flavor. Ready in under 35 minutes, it’s the ideal recipe for busy weeknights and lovers of fiery, Asian-inspired cuisine.
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Recipe Information
Ingredients
- 1 lb chicken thighs (boneless, skinless, chopped into bite-sized pieces)
- 2 tbsp arrowroot starch
- 2 tbsp avocado oil (or coconut oil)
- 3 cloves garlic (minced)
- 1 tsp ginger (minced)
- 1 tsp dried red chili flakes (adjust to taste)
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tsp fish sauce
- 2 tsp honey
- 1 tsp crushed Szechuan peppercorns
- 2 stalks green onions (sliced, for garnish)
- 1 tbsp toasted sesame seeds (optional, for garnish)
Instructions
In a medium bowl, add the chopped chicken thighs and sprinkle with arrowroot starch. Toss to evenly coat the chicken and set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of avocado oil. Once hot, add the chicken in a single layer, cooking for 6–7 minutes or until golden brown and cooked through. Work in batches if needed to avoid overcrowding the pan. Remove chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the minced garlic, ginger, and dried red chili flakes. Stir-fry for 30 seconds until fragrant.
In a small bowl, whisk together coconut aminos, rice vinegar, fish sauce, honey, and crushed Szechuan peppercorns. Pour this sauce into the skillet with the aromatics and stir well.
Return the chicken to the skillet and toss to coat it in the sauce. Let it cook for another 2–3 minutes, allowing the sauce to thicken and cling to the chicken pieces.
Remove from heat and garnish with sliced green onions and toasted sesame seeds, if using.
Serve immediately on its own or alongside cauliflower rice for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2075 mg | 90% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 22.3 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 190 mg | 4% | |
*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.
