Whole30 Szechuan Chicken

Spice up your dinner routine with this flavorful Whole30 Szechuan Chicken, a healthier twist on a takeout favorite that's completely gluten-free, soy-free, and paleo-friendly! Tender, bite-sized chicken thighs are coated in arrowroot powder for a perfectly light crust, then pan-seared to golden perfection. The bold, aromatic Szechuan-inspired sauce, made with coconut aminos, coconut vinegar, garlic, ginger, and a touch of ground Szechuan peppercorns, delivers the signature balance of heat and tang without any added sugar. Serve this protein-packed dish over zucchini or carrot noodles for a Whole30-compliant base, or pair it with a side of your favorite vegetables for a vibrant, wholesome meal. Ready in just 35 minutes, this quick and nutritious recipe is perfect for weeknight dinners or meal prep!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 2 tbsp Arrowroot powder
• 0.25 cup Coconut aminos
• 2 tbsp Rice vinegar (compliant substitute: coconut vinegar)
• 2 tbsp Avocado oil
• 3 cloves Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 1 tsp Szechuan peppercorns, ground
• 0.5 tsp Red pepper flakes
• 3 stalks Green onions, sliced
• 4 cups Zucchini or carrot noodles (optional, for serving)
• 0.5 cup Water chestnuts, sliced (optional)
• 0.5 tsp Sea salt
• 0.25 tsp Ground black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a bowl. Sprinkle with the arrowroot powder, sea salt, and black pepper. Toss until the chicken is evenly coated.

Step 2

In a small bowl, whisk together the coconut aminos, coconut vinegar, and 2 tablespoons of water. Set aside.

Step 3

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of avocado oil.

Step 4

Once the oil is hot, add the chicken in a single layer, cooking for 3–4 minutes on each side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan. Remove the cooked chicken and set it aside on a plate.

Step 5

Add the remaining 1 tablespoon of avocado oil to the skillet. Reduce the heat to medium and add the minced garlic, grated ginger, Szechuan peppercorns, and red pepper flakes. Stir continuously for about 1 minute, or until fragrant.

Step 6

Return the cooked chicken to the skillet and pour the coconut aminos mixture over the top. Stir to coat the chicken evenly in the sauce.

Step 7

If using water chestnuts, stir them in now. Allow the mixture to simmer for 2–3 minutes, letting the sauce thicken slightly.

Step 8

Turn off the heat and garnish with sliced green onions.

Step 9

Serve over zucchini or carrot noodles for a Whole30-compliant base, or enjoy as-is with a side of steamed vegetables.

Nutrition Facts

Serving size	(1770.7g)

Amount per serving	% Daily Value*
Calories	1628.2

Total Fat 80.6g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat g
Cholesterol 567.0mg	0%
Sodium 2734.0mg	0%
Total Carbohydrate 93.9g	0%
Dietary Fiber 16.7g	0%
Total Sugars 38.8g
Protein 133.6g	0%

Vitamin D 31.8IU	0%
Calcium 294.5mg	0%
Iron 9.8mg	0%
Potassium 4599.6mg	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: 44.4%

Protein: 32.7%

Carbs: 23.0%