Szechuan Chicken Stir-Fry
A fiery, aromatic stir-fry layered with garlic, ginger, chili heat, and savory umami. This Golden Dolci interpretation of classic Szechuan chicken delivers bold restaurant-style flavor while maintaining ingredient integrity and balanced texture. Crisp peppers, tender chicken, and a glossy chili-garlic sauce come together in a deeply satisfying high-power meal with optional low-carb adaptations.
Servings 6 servings
Calories 320kcal
Ingredients
- Chicken & Vegetables
- Amount Ingredient
- 2 lbs 900 g Boneless chicken thighs or breast, sliced thin
- 2 tbsp Avocado oil
- 1 large Green bell pepper sliced
- 1 large Red bell pepper sliced
- 1 medium White onion sliced
- 1 cup Mushrooms sliced
- 1 cup Zucchini sliced thin
- 3 cloves Garlic minced
- 1 tbsp Fresh ginger minced
- 3 –4 Dried red chilies optional for authentic heat
- 3 Green onions sliced
- 🌶️ Szechuan Sauce
- Amount Ingredient
- ¾ cup 180 mL Chicken broth
- 3 tbsp Tamari or soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Chili garlic sauce
- 1 tbsp Szechuan chili paste or sambal oelek
- 1 tsp Toasted sesame oil
- 1 tbsp Erythritol or allulose
- ½ tsp White pepper
- ½ tsp Crushed red pepper flakes
- ¼ tsp Ground Szechuan peppercorn optional but authentic
- 🥣 Thickening System
- Amount Ingredient
- 1 tbsp Arrowroot powder or cornstarch
- 2 tbsp Cold water
- 🔹 Lower-Carb Option
- Replace with:
- ⅛ tsp xanthan gum
- OR
- 1 tsp glucomannan powder
Instructions
- Prepare the Sauce
- In a bowl, whisk together:
- chicken broth
- tamari
- rice vinegar
- chili garlic sauce
- Szechuan chili paste
- sesame oil
- erythritol
- white pepper
- crushed red pepper
- Szechuan peppercorn (if using)
- Set aside.
- Cook the Chicken
- Heat avocado oil in a wok or large skillet over medium-high heat.
- Add chicken and stir-fry until lightly browned and nearly cooked through, about 5–6 minutes.
- Remove temporarily from pan.
- Stir-Fry Vegetables
- In the same pan add:
- onions
- bell peppers
- mushrooms
- zucchini
- Cook 4–5 minutes until tender-crisp.
- Add:
- garlic
- ginger
- dried chilies
- Cook 30–45 seconds until fragrant.
- Build the Sauce
- Return chicken to skillet.
- Pour in prepared Szechuan sauce and bring to a simmer.
- Mix arrowroot and cold water into a slurry and whisk into the sauce until glossy and lightly thickened.
- (If using xanthan gum, sprinkle lightly while whisking.)
- Finish & Garnish
- Cook another 1–2 minutes until sauce coats everything beautifully.
- Top with:
- sliced green onions
- sesame seeds (optional)
- 🍽️ Serving Suggestions
- Serve over:
- cauliflower rice
- shirataki noodles
- cabbage noodles
- jasmine rice (traditional option)
Notes
Nutrition Facts
(Per serving, based on 6 servings)| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Total Fat | ~15 g |
| Total Carbs | ~8 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~6 g |
| Protein | ~33 g |
📦 Storage
- Refrigerate up to 4 days
- Reheat gently in skillet or wok
- Sauce thickens slightly when chilled; add splash of broth if needed
💡 Golden Tip
Authentic Szechuan flavor comes from balancing:- heat
- savory depth
- slight sweetness
- aromatic peppercorn tingle
