Szechuan Garlic Chicken with Broccolini

Tender strips of chicken breast flash-seared with crisp broccolini, sweet red bell pepper, and an aromatic garlic-ginger tamari glaze.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $7.39/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Calorie
• Low-Carb
• Low-Sugar
• High-Protein
• Low-Saturated-Fat

Tags

• stir-fry
• sauté
• quick
• healthy
• savory
• spicy

Ingredients

• 1 pound chicken breast (boneless, skinless, sliced into thin strips)
• 8 ounce broccolini (trimmed and cut into 2-inch pieces)
• 1 red bell pepper (medium, thinly sliced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 3 green onions (sliced, whites and greens separated)
• 3 tablespoon gluten-free tamari
• 0.25 cup chicken broth (low-sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon avocado oil
• 1 tablespoon toasted sesame oil
• 0.5 teaspoon red pepper flakes

Instructions

1. In a small bowl, whisk together the gluten-free tamari, chicken broth, rice vinegar, toasted sesame oil, and red pepper flakes to create the stir-fry sauce.
2. Heat 1/2 tablespoon of the avocado oil in a large wok or skillet over high heat until shimmering.
3. Add the sliced chicken breast in a single layer and sear without moving for 2 minutes. Stir and cook for another 2 to 3 minutes until browned and cooked through to an internal temperature of 165°F, then transfer the chicken to a plate.
4. Add the remaining 1/2 tablespoon of avocado oil to the hot skillet. Add the broccolini and red bell pepper; stir-fry for 3 minutes until tender-crisp and lightly charred.
5. Push the vegetables to the sides of the pan and add the garlic, fresh ginger, and green onion whites to the center. Stir constantly for 30 seconds until fragrant.
6. Return the chicken and any accumulated juices to the pan, pour in the prepared sauce, and toss everything together over high heat for 1 minute until the sauce coats the ingredients thoroughly.
7. Remove from heat, garnish with the green onion greens, and divide evenly between two bowls.

Notes

For maximum searing power, ensure your skillet or wok is screaming hot before adding the chicken, and avoid overcrowding the pan.

Nutrition (per serving)

• Calories: 496
• Protein: 59.1 g
• Carbohydrates: 21.4 g
• Fat: 20.1 g
• Fiber: 8.2 g
• Sodium: 1802 mg
• Saturated Fat: 3 g
• Sugar: 8.5 g
• Cholesterol: 160 mg