Whole30 Szechuan Chicken
Spice up your mealtime with this irresistible Whole30 Szechuan Chicken—an Asian-inspired dish crafted to satisfy your cravings while staying entirely Whole30-compliant! Featuring tender, bite-sized chicken thighs coated in arrowroot powder for a light crispiness, this recipe is elevated with a bold, aromatic sauce made from coconut aminos, coconut vinegar, fresh ginger, garlic, and Szechuan peppercorns. Perfectly balanced with a hint of heat from red pepper flakes, this dish is paired beautifully with zucchini or carrot noodles as a guilt-free, low-carb base. With just 35 minutes of prep and cook time, it’s a quick, healthy dinner option bursting with flavor and ideal for weeknight meals. Whether served with optional water chestnuts for extra crunch or enjoyed alongside steamed vegetables, this recipe redefines clean eating with a delicious twist!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Arrowroot powder
- 0.25 cup Coconut aminos
- 2 tbsp Rice vinegar (compliant substitute: coconut vinegar)
- 2 tbsp Avocado oil
- 3 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 tsp Szechuan peppercorns, ground
- 0.5 tsp Red pepper flakes
- 3 stalks Green onions, sliced
- 4 cups Zucchini or carrot noodles (optional, for serving)
- 0.5 cup Water chestnuts, sliced (optional)
- 0.5 tsp Sea salt
- 0.25 tsp Ground black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl. Sprinkle with the arrowroot powder, sea salt, and black pepper. Toss until the chicken is evenly coated.
In a small bowl, whisk together the coconut aminos, coconut vinegar, and 2 tablespoons of water. Set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of avocado oil.
Once the oil is hot, add the chicken in a single layer, cooking for 3–4 minutes on each side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan. Remove the cooked chicken and set it aside on a plate.
Add the remaining 1 tablespoon of avocado oil to the skillet. Reduce the heat to medium and add the minced garlic, grated ginger, Szechuan peppercorns, and red pepper flakes. Stir continuously for about 1 minute, or until fragrant.
Return the cooked chicken to the skillet and pour the coconut aminos mixture over the top. Stir to coat the chicken evenly in the sauce.
If using water chestnuts, stir them in now. Allow the mixture to simmer for 2–3 minutes, letting the sauce thicken slightly.
Turn off the heat and garnish with sliced green onions.
Serve over zucchini or carrot noodles for a Whole30-compliant base, or enjoy as-is with a side of steamed vegetables.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 38.8 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 294 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4600 mg | 98% | |
*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.
