Category, DifficultyBeginner

Spicy, healthy and easy Szechuan Chicken Stir Fry recipe is a quick and easy recipe for that's done in just 20 minutes!

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 500 gm Chicken Breasts, sliced thin
 3 tablespoon Hoisin Sauce
 2 tablespoon Coconut Flour
 1/2 cup Chicken Stock
 2 tablespoon Rice Vinegar
 2 tablespoon Xylitol Sweetener
 2 teaspoon chili-garlic sauce
 1 tablespoon Peanut (or canola) Oil
 2 teaspoon Garlic, minced
 1 tablespoon Ginger, minced
 1 Bell Pepper, chopped
 2 Carrots, very thinly sliced on a diagonal
 1/4 cup Roasted Peanuts
 1/4 cup Green Beans (optional)

1

In a medium bowl, toss together the chicken, 1 tablespoon of the hoisin sauce, and 1 tablespoon of the flour. Set aside.

2
3

Whisk together the remaining 2 tablespoon hoisin sauce, 1 tablespoon flour, stock, vinegar, sweetener, chili-garlic sauce in a small bowl; set aside.

4
5

Heat a nonstick wok or large, deep skillet over medium-high heat for three or four minutes. Add the oil and then the chicken. Stir-fry until almost cooked through, 3 Minutes. Add the ginger and garlic, cook for another 15 seconds.

6
7

Add the bell pepper, carrots, and peanuts. Stir-fry until tender-crisp, 2 Minutes. Pour in the hoisin sauce mixture and cook, stirring constantly, until the mixture boils, and chicken is cooked through (about one minute). Serve hot over a bed of zoodles or egg noodles.

Ingredients

 500 gm Chicken Breasts, sliced thin
 3 tablespoon Hoisin Sauce
 2 tablespoon Coconut Flour
 1/2 cup Chicken Stock
 2 tablespoon Rice Vinegar
 2 tablespoon Xylitol Sweetener
 2 teaspoon chili-garlic sauce
 1 tablespoon Peanut (or canola) Oil
 2 teaspoon Garlic, minced
 1 tablespoon Ginger, minced
 1 Bell Pepper, chopped
 2 Carrots, very thinly sliced on a diagonal
 1/4 cup Roasted Peanuts
 1/4 cup Green Beans (optional)

Directions

1

In a medium bowl, toss together the chicken, 1 tablespoon of the hoisin sauce, and 1 tablespoon of the flour. Set aside.

2
3

Whisk together the remaining 2 tablespoon hoisin sauce, 1 tablespoon flour, stock, vinegar, sweetener, chili-garlic sauce in a small bowl; set aside.

4
5

Heat a nonstick wok or large, deep skillet over medium-high heat for three or four minutes. Add the oil and then the chicken. Stir-fry until almost cooked through, 3 Minutes. Add the ginger and garlic, cook for another 15 seconds.

6
7

Add the bell pepper, carrots, and peanuts. Stir-fry until tender-crisp, 2 Minutes. Pour in the hoisin sauce mixture and cook, stirring constantly, until the mixture boils, and chicken is cooked through (about one minute). Serve hot over a bed of zoodles or egg noodles.

Skinny Szechuan Chicken