Keto-Friendly Chinese Szechuan Style Chicken Stir-Fry With Zucchini Noodles

Allergens

Soy (Use tamari for gluten-free)

Ingredients

• 1 lb boneless, skinless chicken breasts 4 large zucchinis 2 tablespoons coconut oil 3 cloves garlic, minced 1 tablespoon ginger, minced 1/4 cup Szechuan chili sauce 1/4 cup soy sauce (tamari for gluten
• free) 2 tablespoons rice vinegar 1 tablespoon xylitol or sugar substitute 1/4 cup water chestnuts, chopped 2 green onions, thinly sliced

Instructions

1. Slice the chicken into thin strips and set aside.
2. Spiralize the zucchinis into noodles and set aside.
3. In a large skillet or wok, heat 1 tablespoon of coconut oil over medium high heat.
4. Add the chicken strips and cook until browned and cooked through, about 6 minutes. Remove from the pan and set aside.
5. In the same skillet, add the remaining tablespoon of coconut oil. Sauté the garlic and ginger for 30 seconds or until fragrant.
6. Add the Szechuan chili sauce, soy sauce, rice vinegar, and xylitol or sugar substitute to the skillet. Stir well to combine.
7. Bring the sauce to a simmer, then lower the heat and let it cook for 2 minutes to allow the flavors to meld.
8. Add the water chestnuts to the pan and cook for another minute.
9. Return the cooked chicken to the skillet and stir well to coat with the sauce.
10. Add the spiralized zucchini noodles and green onions, tossing gently to combine. Cook for an additional 2 minutes until the zucchini is tender yet still has a slight bite.

Chef’s Insight

The key to a successful stir-fry is to cook the ingredients quickly and at high heat to preserve their freshness and texture.

Notes

For a more authentic flavor, consider using double the amount of Szechuan chili sauce.