Paleo Mala Xiang Guo (Spicy Numbing Stir-Fry Pot)

Experience the bold and vibrant flavors of **Paleo Mala Xiang Guo (Spicy Numbing Stir-Fry Pot)**, a deliciously wholesome take on the classic Sichuan dish. Packed with tender chicken, nutrient-rich vegetables like broccoli, bok choy, and zucchini, and flavored with the signature numbing heat of Sichuan peppercorns and dried red chilies, this paleo-friendly recipe delivers a fiery, complex kick in every bite. A creamy, umami-packed sauce made with coconut aminos, almond butter, and fish sauce coats the stir-fry for a perfectly balanced finish. Quick to prepare in just under an hour, this one-pan meal is perfect for satisfying cravings while staying aligned with a paleo lifestyle. Whether you're a fan of spicy, aromatic dishes or exploring Sichuan cuisine for the first time, this hearty stir-fry will have you coming back for seconds.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 200 grams Broccoli
• 1 large Bell pepper
• 1 medium Zucchini
• 150 grams Mushrooms
• 200 grams Bok choy
• 1 inch piece Ginger
• 4 large Garlic cloves
• 1 tablespoon Sichuan peppercorns
• 5 pieces Dried red chilies
• 3 tablespoons Coconut amino sauce
• 2 tablespoons Almond butter
• 1 teaspoon Fish sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Start by preparing the vegetables: cut the broccoli into small florets, slice the bell pepper into thin strips, slice the zucchini, and quarter the mushrooms. Rinse and chop the bok choy into large pieces.

Step 2

Mince the garlic and ginger.

Step 3

Thinly slice the chicken breast.

Step 4

In a small bowl, combine coconut amino sauce, almond butter, fish sauce, and sesame oil. Stir until smooth to make the sauce.

Step 5

Heat olive oil in a large wok or skillet over medium heat. Add the Sichuan peppercorns and dried red chilies, stir-fry for about 1 minute until fragrant.

Step 6

Add minced garlic and ginger to the wok and stir-fry for 30 seconds.

Step 7

Increase the heat to high. Add the sliced chicken, sprinkle with salt and black pepper, and stir-fry for 5-7 minutes until the chicken is browned and cooked through.

Step 8

Add broccoli, bell pepper, zucchini, and mushrooms to the wok. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Step 9

Stir in the bok choy and pour the sauce over the mixture in the wok. Stir well to coat all ingredients evenly.

Step 10

Cook for another 2 minutes until the bok choy is wilted and the sauce has thickened slightly.

Step 11

Serve hot and enjoy your Paleo Mala Xiang Guo.

Nutrition Facts

Serving size	(1620.2g)

Amount per serving	% Daily Value*
Calories	1743.0

Total Fat 86.1g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 13.7g
Cholesterol 430mg	0%
Sodium 8553.6mg	0%
Total Carbohydrate 78.1g	0%
Dietary Fiber 22.2g	0%
Total Sugars 29.7g
Protein 169.2g	0%

Vitamin D 0IU	0%
Calcium 570.4mg	0%
Iron 12.0mg	0%
Potassium 4853.9mg	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: 43.9%

Protein: 38.4%

Carbs: 17.7%