Keto-Friendly Spicy Szechuan Chicken Stir Fry with Zucchini Noodles – A Mouthwatering Chinese Culinary Experience

Allergens

Soy (soy sauce), Tree Nuts (almond flour)

Ingredients

• 8 oz chicken breast, thinly sliced
• 2 large zucchinis, spiralized into noodles
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 tbsp Szechuan chili oil
• 2 tbsp soy sauce (tamari for gluten
• free)
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/4 cup green onions, chopped
• Salt and pepper to taste
• 2 tbsp almond flour (for keto
• friendly thickening)

Instructions

1. Heat a wok or large skillet over high heat. Add chicken slices and stir fry for 3 4 minutes or until cooked through. Remove from pan and set aside.
2. In the same wok, add chili oil and allow it to heat for about 30 seconds. Add garlic and ginger, stirring constantly for 1 minute to prevent burning.
3. Add red and yellow bell peppers to the wok. Cook for 2 3 minutes or until they begin to soften.
4. Stir in the spiralized zucchini noodles, soy sauce, rice vinegar, sesame oil, salt, and pepper. Cook for about 3 minutes until the zucchini is tender but not mushy.
5. Add almond flour to thicken the sauce and cook for another 1 2 minutes.
6. Return cooked chicken to the wok and mix well with the other ingredients. Cook for an additional 1 2 minutes.
7. Remove from heat, garnish with green onions, and serve immediately.

Chef’s Insight

The secret to this recipe lies in balancing the flavors and textures - from the spicy Szechuan chili oil to the tender chicken and al dente zucchini noodles.

Notes

For an added touch of elegance, serve with a side of steamed bok choy or sautéed Chinese broccoli.