Go Back
–+ servings
Print

Szechuan Chicken

Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 318kcal

Ingredients

  • 1/2 lb Chicken breast boneless skinless sliced into thin strips
  • 1 tbsp Avocado oil
  • 2 tbsp Red onion chopped
  • 1/2 cup Red bell pepper chopped
  • 2 cloves Garlic minced
  • 1/2 tbsp Fresh ginger minced
  • 1/4 tsp Red pepper flakes (optional) use more if desired
  • 1 tsp Rice wine vinegar
  • 2 tbsp Reduced-sodium soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Molasses
  • 1/2 cup Chicken broth
  • 1 tsp Cornstarch dissolved in an equal amount of water
  • 1 tbsp Scallions chopped
  • 2 tbsp Macadamia nuts garnish
  • Fresno Chili Peppers sliced (optional for garnish)
US Customary - Metric

Instructions

  • Season the chicken with salt and pepper.
  • Heat a nonstick pan over medium high heat. Once hot, add the oil. Sauté the onion and peppers until they start to soften and brown. Add the garlic, ginger, and red pepper flakes (use sparingly or not at all if you don't want it spicy). Sauté until the garlic and ginger start to become golden brown. Then add in the the chicken and brown well all over.
  • Turn down the heat to medium, stir in the rice wine vinegar, soy sauce, oyster sauce, molasses, and broth. Bring to a low simmer.
  • Add the cornstarch mixture a little at a time until the sauce has a thickened creamy consistency (if needed add more cornstarch/water slurry until it reaches the desired consistency).
  • Garnish with scallions, nuts, and fresno pepper (if desired).

Nutrition

Calories: 318kcal | Carbohydrates: 11g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 868mg | Potassium: 698mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1306IU | Vitamin C: 55mg | Calcium: 41mg | Iron: 2mg