Low Carb Szechuan Chicken

Take your taste buds on a fiery yet guilt-free journey with this Low Carb Szechuan Chicken recipe! Perfectly tender chicken thighs are infused with bold flavors from toasted Szechuan peppercorns, zesty garlic, and spicy red chili flakes, while a savory-sweet sauce made with coconut aminos, rice vinegar, and a hint of stevia keeps the dish low-carb and keto-friendly. Tossed with crisp, spiralized zucchini for a veggie-forward twist and garnished with fresh cilantro, green onions, and optional crushed peanuts, this quick 35-minute recipe is a lighter take on the classic Szechuan chicken, without sacrificing any of the iconic spice or complexity. Ideal for weeknight dinners, this dish delivers authentic Asian flavors while keeping carbs to a minimum—perfect for anyone searching for a keto-approved, low-carb stir-fry delight!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 1 tsp Szechuan peppercorns
• 1 tsp Red chili flakes
• 3 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 2 tbsp Coconut aminos
• 1 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 2 tbsp Avocado oil
• 2 cups Zucchini (spiralized)
• 2 stalks Green onions (sliced)
• 1 tsp Soy sauce substitute (optional, for additional saltiness)
• 1 tsp Stevia or erythritol
• 2 tbsp Crushed peanuts (optional, for garnish)
• 2 tbsp Fresh cilantro (optional, for garnish)

Directions

Step 1

Dice the chicken thighs into bite-sized pieces and set them aside.

Step 2

Heat a large skillet or wok over medium-high heat and add 2 tablespoons of avocado oil.

Step 3

Toast the Szechuan peppercorns in the hot oil for about 30 seconds, until fragrant, then remove and crush them with a mortar and pestle (or the back of a spoon). Set aside.

Step 4

In the same skillet, add the diced chicken and sauté until lightly browned and cooked through, approximately 6-8 minutes. Remove the chicken and set aside.

Step 5

Lower the heat to medium and add the garlic and ginger to the skillet. Sauté for 1-2 minutes until aromatic, being careful not to burn them.

Step 6

Add the coconut aminos, rice vinegar, sesame oil, red chili flakes, crushed Szechuan peppercorns, and stevia or erythritol to the skillet, stirring well to combine. Let the sauce simmer for 2 minutes.

Step 7

Add the cooked chicken back into the skillet, tossing to coat with the sauce.

Step 8

Increase the heat slightly and fold in the spiralized zucchini. Cook for 2-3 minutes, just until the zucchini softens slightly but remains firm (al dente).

Step 9

Remove the skillet from heat and garnish with green onions, crushed peanuts (if using), and fresh cilantro.

Step 10

Serve immediately and enjoy your low-carb Szechuan chicken!

Nutrition Facts

Serving size	(1076.4g)

Amount per serving	% Daily Value*
Calories	1569.4

Total Fat 100.0g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 494.4mg	0%
Sodium 1305.5mg	0%
Total Carbohydrate 38.0g	0%
Dietary Fiber 9.7g	0%
Total Sugars 21.5g
Protein 131.7g	0%

Vitamin D 0IU	0%
Calcium 210.9mg	0%
Iron 8.0mg	0%
Potassium 2890.4mg	0%

*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.

Source of Calories

Fat: 57.0%

Protein: 33.4%

Carbs: 9.6%