Go Back
Print Pin

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.
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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
The tiny touch of erythritol or allulose is important — it rounds the aggressive chili edges and creates that addictive restaurant-style finish without excess sugar.