Soy-Free Szechuan Chicken

Elevate your weeknight dinners with this bold and flavorful Soy-Free Szechuan Chicken, a perfect twist on the classic dish for those avoiding soy-based ingredients. Tender chicken breast is lightly coated in arrowroot powder for a crisp, golden finish, then tossed in a fiery, umami-rich sauce made with soy-free chili paste, coconut aminos, and a hint of honey or maple syrup for balanced sweetness. Aromatics like garlic, ginger, and crushed Szechuan peppercorns infuse each bite with layers of spice and warmth, while a quick stir-fry technique ensures a vibrant and satisfying dish in under 35 minutes. Garnished with fresh green onions and optional roasted peanuts, this gluten-free marvel pairs perfectly with steamed rice or noodles for an irresistible meal that’s as wholesome as it is delicious.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Arrowroot powder (or cornstarch as an alternative)
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground white pepper
• 3 tablespoons Avocado oil (or any neutral, high-heat oil)
• 3 cloves Minced garlic
• 1 tablespoon Grated ginger
• 2 tablespoons Chili paste (soy-free)
• 1 tablespoon Honey (or maple syrup for a vegan alternative)
• 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
• 1 tablespoon Rice vinegar
• 1 cup Chicken broth
• 1 teaspoon Crushed Szechuan peppercorns
• 2 stalks Green onions (chopped)
• 0.25 cup Dry roasted peanuts (optional, for garnish)

Directions

Step 1

Cut the chicken breast into bite-sized pieces and pat them dry with a paper towel.

Step 2

In a small bowl, mix the arrowroot powder, salt, and ground white pepper. Toss the chicken pieces in this mixture until fully coated.

Step 3

Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of avocado oil. Reduce the heat to medium and add the minced garlic, grated ginger, and crushed Szechuan peppercorns. Stir-fry for about 30 seconds until fragrant.

Step 5

Add the chili paste, honey, coconut aminos, rice vinegar, and chicken broth to the skillet. Stir well to combine and bring the mixture to a simmer.

Step 6

Return the cooked chicken to the skillet. Stir so the chicken is fully coated in the sauce. Let it simmer for 3-5 minutes, allowing the sauce to thicken.

Step 7

Taste the sauce and adjust seasonings if necessary. Add a little extra chili paste if you want more heat or honey for extra sweetness.

Step 8

Garnish with chopped green onions and dry roasted peanuts, if using.

Step 9

Serve hot with steamed rice or rice noodles.

Nutrition Facts

Serving size	(949.4g)

Amount per serving	% Daily Value*
Calories	1483.7

Total Fat 77.4g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 2.2g
Cholesterol 390.1mg	0%
Sodium 4779.3mg	0%
Total Carbohydrate 60.4g	0%
Dietary Fiber 5.6g	0%
Total Sugars 30.9g
Protein 141.2g	0%

Vitamin D 0IU	0%
Calcium 154.4mg	0%
Iron 5.1mg	0%
Potassium 1961.6mg	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: 46.3%

Protein: 37.6%

Carbs: 16.1%