Low-Carb Szechuan Chicken
Tastes just like your favorite take-out!
Equipment
- Wok
Ingredients
- 2.5 lbs Boneless, skinless chicken breasts or thighs thinly sliced into bite-sized pieces
- 1/2 large onion sliced into slivers
- 1 bunch green onions sliced into 3" strips and separated
- 4 jalapeño peppers sliced into rings
- 1/3 cup soy sauce, tamari, or coconut aminos
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp minced garlic
- 1 tbsp chili garlic sauce
- 1 tsp brown sugar substitute
- 1 tsp ground ginger
- 2 tbsp avocado oil
- salt and white pepper to taste
- 1/4 to 1/2 tsp xanthan gum optional
Instructions
- Slice your chicken and set it aside. On a separate cutting board and using a separate knife, sliver the onions, slice the peppers, and cut the green onions into 3" strips. Put the white parts of the green onion in a bowl with the onions and peppers, and put the green parts of the green onion in a separate bowl.
- Whisk together the soy sauce, sesame oil, rice wine vinegar, garlic, chili garlic sauce, sweetener, and ginger in a small bowl.
- Heat the avocado oil in a large wok over high heat. Add the chicken by sliding it by handfuls down the sides of the wok into the oil, being careful to avoid spatters. Sprinkle with salt and pepper if desired. Stir fry the chicken until the outsides of the pieces just begin to turn white but the insides are still visibly pink.
- Add the onions, peppers, and white parts of the green onions and continue stir-frying until the onions are soft and the chicken is almost cooked through.
- Add the liquids and continue to stir fry for about 2 minutes, allowing some of the liquid to reduce. Put in the green parts of the green onion and stir fry until they're wilted. If desired, sprinkle the xanthan gum over the contents and stir until the sauce begins to thicken. Serve immediately over a rice substitute.
- Macros, calculated using chicken breasts: 291 calories, 4 grams net carbs, 44 grams protein, 11 grams fat.