Soy-Free Szechuan Chicken
Discover the irresistible flavors of Soy-Free Szechuan Chicken, a fiery and bold Asian-inspired dish that's perfect for anyone avoiding soy-based products. This recipe swaps traditional soy sauce with coconut aminos, blending it seamlessly with the rich aromas of freshly grated ginger, minced garlic, and crushed Szechuan peppercorns. Tender chicken bites are lightly coated in arrowroot powder for a golden, crisp texture and then tossed in a spicy, tangy sauce made with chili paste, rice vinegar, and a touch of honey for balance. Ready in just 35 minutes, this gluten-free and allergy-friendly dish is ideal for weeknight dinners or entertaining guests. Serve it over steamed rice or rice noodles, and garnish with crunchy peanuts and fresh green onions for the perfect finishing touch. Packed with flavor and free of common allergens, this soy-free masterpiece brings the heat without compromise!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Arrowroot powder (or cornstarch as an alternative)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 3 tablespoons Avocado oil (or any neutral, high-heat oil)
- 3 cloves Minced garlic
- 1 tablespoon Grated ginger
- 2 tablespoons Chili paste (soy-free)
- 1 tablespoon Honey (or maple syrup for a vegan alternative)
- 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- 1 tablespoon Rice vinegar
- 1 cup Chicken broth
- 1 teaspoon Crushed Szechuan peppercorns
- 2 stalks Green onions (chopped)
- 0.25 cup Dry roasted peanuts (optional, for garnish)
Instructions
Cut the chicken breast into bite-sized pieces and pat them dry with a paper towel.
In a small bowl, mix the arrowroot powder, salt, and ground white pepper. Toss the chicken pieces in this mixture until fully coated.
Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Reduce the heat to medium and add the minced garlic, grated ginger, and crushed Szechuan peppercorns. Stir-fry for about 30 seconds until fragrant.
Add the chili paste, honey, coconut aminos, rice vinegar, and chicken broth to the skillet. Stir well to combine and bring the mixture to a simmer.
Return the cooked chicken to the skillet. Stir so the chicken is fully coated in the sauce. Let it simmer for 3-5 minutes, allowing the sauce to thicken.
Taste the sauce and adjust seasonings if necessary. Add a little extra chili paste if you want more heat or honey for extra sweetness.
Garnish with chopped green onions and dry roasted peanuts, if using.
Serve hot with steamed rice or rice noodles.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4779 mg | 208% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 30.9 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1962 mg | 42% | |
*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.
