Whole30 Mala Xiang Guo (Spicy Numbing Stir-Fry Pot)

Get ready to spice up your Whole30 journey with this flavor-packed Mala Xiang Guo (Spicy Numbing Stir-Fry Pot)! This healthier, Whole30-compliant twist on the classic Sichuan dish combines tender slices of chicken breast and a vibrant medley of vegetables—broccoli, zucchini, carrots, and shiitake mushrooms—perfectly stir-fried in a rich, aromatic mix of garlic, ginger, Sichuan peppercorns, and chili paste. Naturally gluten-free and paleo-friendly, this dish delivers all the bold, numbing heat and complex flavors you love, without breaking your Whole30 goals. Served over light and fluffy cauliflower rice, this one-pan meal is as nutritious as it is satisfying. Perfect for weeknight dinners or meal prep, this recipe offers a fiery, irresistible taste adventure in just under an hour!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 200 grams broccoli florets
• 1 medium, sliced green bell pepper
• 1 medium, sliced zucchini
• 1 medium, julienned carrot
• 150 grams, sliced shiitake mushrooms
• 2 small, sliced red chili peppers
• 1 inch piece, grated ginger
• 3 minced garlic cloves
• 2 tablespoons cooking oil
• 1 tablespoon Whole30 compliant Sichuan peppercorns
• 2 tablespoons Whole30 compliant chili paste
• 3 tablespoons coconut aminos
• 1 tablespoon fish sauce
• 200 grams cauliflower rice
• 2 sliced green onions
• 2 tablespoons, chopped fresh cilantro
• 0.5 teaspoon salt

Directions

Step 1

Start by preparing all the vegetables: slice the bell pepper and zucchini, julienne the carrot, and slice the mushrooms and red chili peppers. Set aside.

Step 2

Cut the chicken breast into thin slices.

Step 3

In a large non-stick skillet or wok, heat the cooking oil over medium heat.

Step 4

Add the Sichuan peppercorns and stir-fry for about 1 minute until fragrant.

Step 5

Add the minced garlic, grated ginger, and sliced chili peppers. Stir-fry for another minute.

Step 6

Add the sliced chicken to the skillet. Stir-fry until the chicken is browned on the outside, about 3-5 minutes.

Step 7

Add the broccoli, bell pepper, zucchini, carrot, and mushrooms into the skillet. Stir-fry for 5-7 minutes or until the vegetables are tender-crisp.

Step 8

Stir in the chili paste, coconut aminos, and fish sauce. Stir to combine well and ensure everything is evenly coated.

Step 9

Add salt to taste and toss again.

Step 10

Serve the stir-fry over prepared cauliflower rice.

Step 11

Garnish with sliced green onions and chopped cilantro before serving.

Nutrition Facts

Serving size	(1674.6g)

Amount per serving	% Daily Value*
Calories	1373.6

Total Fat 48.4g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 430mg	0%
Sodium 7327.3mg	0%
Total Carbohydrate 83.6g	0%
Dietary Fiber 22.7g	0%
Total Sugars 44.1g
Protein 162.1g	0%

Vitamin D 27IU	0%
Calcium 347.7mg	0%
Iron 9.0mg	0%
Potassium 3562.8mg	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: 30.7%

Protein: 45.7%

Carbs: 23.6%