Szechuan Chicken Stir-Fry

How can you take a favourtie weeknight staple and turn it into something with a fresh new twist?

Szechuan Chicken Stir-Fry | #chicken #cleaneating #takeout

Easy! I'll show you how with this new recipe.

And yes... we're talking chicken today. It's one of the most common protein sources of a clean eating diet and for weight lifters alike (if you're a meat eater). It's lean and provides important proteins for muscle growth while being relativley low in caloric content when compared to others. I know it can get pretty boring eating chicken breast so often. When that happens to me I either go for a vegan option and/or come up with a new tasty way to cook chicken using fresh herbs and spices as my main source of flavour.

This is a fresh new way to take on your weeknight chicken dinner. It's got all the tasty flavours of Chinese take-out and it's way easier to make than you might think! It's also way healthier and faster!

Szechuan Chicken Stir-Fry | #chicken #cleaneating #takeout

Szechuan cusine is typically spicy and hot, however that's not always the case. This recipe has a nice zip of heat to it thanks to the chili paste and fresh ginger. You can always tone it down a notch if you'd like a little less heat. For example, instead of 2 teaspoons of chili paste you can cut that back to 1, or a 1/2 teaspoon if you really like things mild or don't like heat. Whatever you prefer!

This is such an easy and quick chicken dish to make on a weeknight.

Served overtop of a steaming hot bowl of quinoa for a complete meal. Clean eating at it's best!

Szechuan Chicken Stir-Fry | #chicken #cleaneating #takeout

Szechuan Chicken Stir-Fry

Cook Time: about 30 minutes

Ingredients (serves 4)

  • 1 tablespoon dark sesame oil, divided
  • 1/2 cup fat-free no salt added chicken broth
  • 1 tablespoons low sodium tamari (or soy sauce)
  • 1 tablespoon rice vinegar
  • 1/2 - 2 teaspoons chili paste (such as sambal oelek)
  • 2 teaspoons arrowroot powder
  • 1 tablespoon olive oil, divided
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 cup sliced snow peas
  • 1/2 cup onion, sliced vertically
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 cup cooked quinoa
  • 1/4 cup sliced green onions
  • 1/4 cup unsalted peanut halves (optional)


Set oven to 175˚F and place 4 bowls or plates to warm.

In a small bowl, combine 2 teaspoons sesame oil, chicken broth, tamari, rice vinegar, chili paste, and arrowroot powder. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1/2 tablespoon olive oil; swirl to coat the pan. Add chicken and stir-fry for 2 - 4 minutes, until no longer pink. Remove chicken from pan and set aside.

Add remaining 1/2 tablespoon olive oil to the pan; swirl. Add red + yellow bell peppers and next 4 ingredients (through garlic); stir-fry 3 minutes. Add broth mixture, stir, and cook 30 seconds until thick. Return chicken to the pan; cook 4 minutes or until chicken is done.

Spoon 1/2 cup cooked quinoa into each of the 4 separate warmed bowls. Divide the stir fry mix between the bowls (about 1 cup) and garnish with sliced green onions, and peanuts.


Feel free to cut back on the chili paste if you prefer less heat. Instead of a full 2 teaspoons try 1/2 - 1 teaspoon. You can also cut the ginger down to 1/2 tablespoon for less heat as well. Just remember if your cutting down on either ingredient that they both add to the overall flavour of the dish.