Low Fat Szechuan Chicken

Elevate your weeknight dinners with this flavorful and guilt-free Low Fat Szechuan Chicken! Packed with the bold, spicy kick of Szechuan peppercorns and dried red chilies, this lighter take on the classic Chinese favorite is perfect for anyone seeking a health-conscious yet indulgent meal. Juicy, tender chicken breasts are stir-fried to perfection alongside vibrant bell peppers and coated in a savory, low-fat sauce made with low sodium soy sauce, hoisin, and aromatics like garlic and ginger. With just a teaspoon of sesame oil and minimal prep time, this recipe proves that healthy eating doesn’t have to compromise on taste. Serve it over fluffy steamed rice or tender noodles and prepare for a restaurant-quality dish in under 35 minutes.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breasts
• 3 tablespoons low sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 3 pieces garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon Szechuan peppercorns, crushed
• 4 pieces dried red chilies, chopped
• 1 cup low sodium chicken broth
• 1 tablespoon hoisin sauce
• 2 teaspoons rice vinegar
• 1 teaspoon brown sugar
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 2 pieces scallions, chopped
• 1 as needed cooking spray

Directions

Step 1

Slice the chicken breasts into small bite-sized pieces and place them in a bowl.

Step 2

Combine 1 tablespoon of soy sauce and 1 teaspoon of cornstarch in the bowl with the chicken. Mix well to coat and set aside to marinate for 10 minutes.

Step 3

In a small bowl, mix the remaining soy sauce, chicken broth, hoisin sauce, rice vinegar, brown sugar, and the remaining cornstarch until the sugar dissolves. Set aside.

Step 4

Heat a non-stick skillet or wok over medium-high heat and lightly coat with cooking spray. Add the marinated chicken and stir-fry for 3-4 minutes until cooked through. Remove chicken from the skillet and set aside.

Step 5

In the same skillet, add 1 teaspoon of sesame oil. Add the garlic, ginger, crushed Szechuan peppercorns, and dried red chilies. Sauté for 30 seconds until fragrant.

Step 6

Add the chopped green and red bell peppers to the skillet and stir-fry for 3-4 minutes until they start to soften.

Step 7

Return the cooked chicken to the skillet and pour in the sauce mixture. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken and vegetables.

Step 8

Garnish with chopped scallions and serve hot with steamed rice or noodles for a complete meal.

Nutrition Facts

Serving size	(1155.9g)

Amount per serving	% Daily Value*
Calories	1185.1

Total Fat 34.4g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 6.2g
Cholesterol 425.5mg	0%
Sodium 2935.1mg	0%
Total Carbohydrate 44.4g	0%
Dietary Fiber 9.6g	0%
Total Sugars 20.6g
Protein 168.0g	0%

Vitamin D 5IU	0%
Calcium 184.2mg	0%
Iron 8.3mg	0%
Potassium 2414.8mg	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: 26.7%

Protein: 58.0%

Carbs: 15.3%