Sichuan Dry Pot

Sichuan Dry Pot is a spicy and aromatic dish that showcases the vibrant flavors of Sichuan cuisine, featuring a medley of vegetables and protein cooked to perfection. This Paleo-friendly version is packed with bold spices and fresh ingredients, making it a delicious and healthy option for any meal.

Ingredients

• Chicken thighs - 300 grams, boneless and skinless, cut into bite-sized pieces
• Zucchini - 1 medium, sliced
• Bell pepper - 1 medium, sliced
• Shiitake mushrooms - 100 grams, sliced
• Broccoli - 150 grams, cut into florets
• Garlic - 4 cloves, minced
• Ginger - 1 inch, minced
• Sichuan peppercorns - 1 teaspoon
• Chili flakes - 1 teaspoon (adjust for spice preference)
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Green onions - 2, chopped for garnish
• Cilantro - a handful, chopped for garnish

Steps

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the chicken pieces to the skillet, cooking until browned and cooked through, about 5-7 minutes.
4. Stir in the zucchini, bell pepper, shiitake mushrooms, and broccoli, cooking for another 5 minutes until vegetables are tender.
5. Add the Sichuan peppercorns and chili flakes, mixing well to combine with the chicken and vegetables.
6. Drizzle coconut aminos and sesame oil over the mixture, stirring for an additional 2 minutes to coat everything evenly.
7. Remove from heat and transfer to a serving dish.
8. Garnish with chopped green onions and cilantro before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle growth and repair.
• Rich in vegetables providing essential vitamins, minerals, and antioxidants.

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