#Carbs in szechuan chicken free#

The dish is made of chicken that has been marinated and dipped in egg and cornstarch, and stir fried with dried chili peppers and a simple soy and sesame sauce. Szechuan chicken is a spicy dish that hails from China’s Sichuan province. Not only do I love the flavor profile, I’m also all over the texture of their chicken which is why I thought of sharing this Szechuan chicken recipe with you. Szechuan is a very simple dish that I love making because of its vibrant red color and smoky, nutty, and spicy taste. Every dish is an explosion of flavor and the food will often leave with a tingly and numbing sensation. Szechuan cuisine is a different beast – the food is punchy and they don’t hold back on spices or heat. Cantonese food is milder and less pungent in general (at least from what I experienced during the three years I lived there). I traveled to Hong Kong at the age of 12 but don’t remember much about the food, except for one dinner in a jumbo floating boat where plates of food made a brief appearance at our table before being snatched away, faster than I had time to taste them.īeside, Hong Kong offers Cantonese food which is a completely different cuisine than Szechuan. I grew up in a small town in the middle of nowhere, Canada, so my knowledge of Chinese food was very limited until I was in my early 20s. I love Szechuan food but it wasn’t until I lived in Taipei that I was introduced to a different style of Chinese cuisine. It’s easy Chinese food that’s packed with flavor and vibrant colors and only takes 25 minutes from start to finish! Let this cook for about 10-15 minutes.This Szechuan chicken stir fry hits the spot whenever I’m craving spicy hot food. 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.

#Carbs in szechuan chicken 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.