This szechuan chicken is bursting with flavour and is ridiculously easy to make. Let this cook for about 10-15 minutes.Jump to Recipe Jump to Video Print Recipe Turn the heat to low and cover the pan.Add the last 1/3 of your sauce, chicken stock, red wine vinegar, and erythritol.Add your spinach to the chicken and let it wilt.Add 2/3 of your sauce to the mixture and mix it well.Cook the ground chicken with salt and pepper in the oil until it is cooked through.Mix together tomato paste, soy sauce, chili garlic paste, brown mustard, and ginger in a ramekin.Per serving, you are looking at 387 Calories, 28.8g Fats, 3.9g Net Carbs, and 47.3g Protein. I usually serve this with some kind of fried cheese, like fried queso fresco that naturally gets the fat content up. Serve and enjoy! You can garnish with a small amount of lemon and lime zest, which will add a subtle citrus note. Let this cook for 10-15 minutes longer.ġ3. Turn the heat to low and cover with a lid. Mix the Erythritol into the chicken well.ġ2. Mix the spinach and spices into the chicken well, make sure everything is well distributed in the mixture. Add more salt and pepper as you see fit.ġ0. Red Wine Vinegar, and the remaining 1/3 of your sauce. Add your spinach to the top of the chicken and allow it to wilt down.ĩ. Mix the sauce into the chicken well so that everything is coated.Ĩ. Add 2/3 of your sauce that you created.ħ. Continue to cook the chicken until it is fully cooked, breaking it up as it cooked.Ħ. Ground Chicken to the oil and season with salt and pepper.ĥ. In a pan on medium-high heat, bring 3 Tbsp.
Spicy Brown Mustard until everything is combined.ģ. It’s quite awesome! Studies also show that our blood sugar doesn’t spike when using this ingredient.ġ. The enzymes needed to break down erythritol are not contained in the human body, so we actually don’t absorb any of the carbs from this. It uses a non-GMO source of corn, which is rare in most Erythritol, and is a sugar alcohol.
Spicy szechuan chicken recipe free#
The soy sauce brings a great salty quality, so normally extra salt isn’t needed, but if you’re a big fan of salt then feel free to add more!Īs usual, I am using Just NOW Erythritol to sweeten this dish. I normally add my salt and pepper to visual taste, and then I taste it at the end to see if it needs more. When I was cooking, I didn’t measure out the salt and pepper of this recipe. worth of cayenne pepper to get it at the same spice level. If you have no chili paste, then use some cayenne pepper to taste. I think you’ll really love this one if you’re a fan of the spicy.Įssentially if you don’t have any chili garlic paste, you can add minced garlic and chili paste. While I was making the sauce for this it didn’t taste extremely Asian, but the final product definitely has the influences. I tried to stay away from Asian food, but it just never works out! I wanted something that was both a bit sweet and very spicy. The subtle citrus notes as I was eating added a great contrast in flavors through the dish. This chicken will knock your socks off and you’ll continue to eat it because it’s fantastic! For me, the garnish of just a few gratings of lime and lemon really took it over the edge.
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