Chongqing Spicy Chicken

Chongqing Spicy Chicken is a fiery and aromatic dish featuring tender chicken pieces stir-fried with an array of spices and dried chilies, offering an authentic taste of Sichuan cuisine. This Paleo-friendly version is packed with flavor and perfect for a satisfying dinner.

Ingredients

• Chicken thighs - 300 grams, boneless and skinless, cut into bite-sized pieces
• Garlic - 3 cloves, minced
• Ginger - 1-inch piece, minced
• Dried red chilies - 10-15 pieces, adjust to taste
• Sichuan peppercorns - 1 teaspoon
• Green onions - 2 stalks, chopped
• Coconut aminos - 2 tablespoons
• Arrowroot powder - 1 tablespoon
• Sesame oil - 1 tablespoon
• Olive oil - 2 tablespoons
• Salt - to taste

Steps

1. In a medium bowl, combine the chicken pieces with coconut aminos, arrowroot powder, and a pinch of salt. Let marinate for 15 minutes.
2. Heat olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and stir-fry until browned and cooked through, about 7-10 minutes.
3. Remove the chicken from the skillet and set aside. In the same skillet, add sesame oil, minced garlic, and ginger, and sauté for about 1 minute until fragrant.
4. Add the dried red chilies and Sichuan peppercorns to the skillet, stirring quickly to release their flavors, about 30 seconds.
5. Return the cooked chicken to the skillet, toss well to coat with the spices, and cook for an additional 2-3 minutes.
6. Stir in the chopped green onions, adjust seasoning with salt if needed, and cook for another minute.
7. Serve hot, ideally over a bed of steamed vegetables or cauliflower rice.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 8 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 110 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains anti-inflammatory ingredients like ginger and garlic.

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