Spicy with a hint of sweet. 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. The subtle citrus notes as I was eating added a great contrast in flavors through the dish.
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. While I was making the sauce for this it didn’t taste extremely Asian, but the final product definitely has the influences. I think you’ll really love this one if you’re a fan of the spicy.
Essentially if you don’t have any chili garlic paste, you can add minced garlic and chili paste. If you have no chili paste, then use some cayenne pepper to taste. I am guessing about 1 tsp. worth of cayenne pepper to get it at the same spice level.
When I was cooking, I didn’t measure out the salt and pepper of this recipe. I normally add my salt and pepper to visual taste, and then I taste it at the end to see if it needs more. 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!
As usual, I am using Just NOW Erythritol to sweeten this dish. It uses a non-GMO source of corn, which is rare in most Erythritol, and is a sugar alcohol. 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’s quite awesome! Studies also show that our blood sugar doesn’t spike when using this ingredient.
Yields 4 Servings
The Preparation
- 4 tablespoons tomato paste
- 2 tablespoons chili-garlic paste, like sambal oelek with garlic
- 2 tablespoons soy sauce, or coconut aminos
- 1/2 teaspoon fresh ginger, minced
- 2 teaspoons whole grain mustard
- 3 tablespoons coconut oil
- 24 ounces ground chicken
- 2 teaspoons salt
- 2 teaspoons black pepper
- 6 cups spinach
- 1/2 cup chicken broth
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon all-purpose seasoning, such as Mrs. Dash
- 1 tablespoon red wine vinegar
- 1.3 tablespoons erythritol
The Execution
1. In a small ramekin, add 4 Tbsp. Tomato Paste, 2 Tbsp. Chili Garlic Paste, 2 Tbsp. Soy Sauce, and 1/2 tsp. Minced Ginger.
2. Mix in 2 tsp. Spicy Brown Mustard until everything is combined.
3. In a pan on medium-high heat, bring 3 Tbsp. Coconut Oil to its smoke point.
4. Add 1 1/2 lbs. Ground Chicken to the oil and season with salt and pepper.
5. Continue to cook the chicken until it is fully cooked, breaking it up as it cooked.
6. Add 2/3 of your sauce that you created.
7. Mix the sauce into the chicken well so that everything is coated.
8. Add your spinach to the top of the chicken and allow it to wilt down.
9. Add 1/2 Cup Chicken Stock, 1 tsp. Red Pepper Flakes, 1/2 tsp. Mrs. Dash Table Blend, 1 Tbsp. Red Wine Vinegar, and the remaining 1/3 of your sauce. Add more salt and pepper as you see fit.
10. Mix the spinach and spices into the chicken well, make sure everything is well distributed in the mixture. Once you do that, add 1 Tbsp. + 1 tsp. Erythritol to the chicken.
11. Mix the Erythritol into the chicken well.
12. Turn the heat to low and cover with a lid. Let this cook for 10-15 minutes longer.
13. Serve and enjoy! You can garnish with a small amount of lemon and lime zest, which will add a subtle citrus note.
This makes a total of 4 servings of Keto-Style Szechuan Chicken. Each serving comes out to be 383 calories, 25.1g fats, 4.7g net carbs, and 33.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 tablespoon tomato paste | 54 | 0.3 | 12.4 | 2.7 | 9.7 | 2.8 |
| 2 tablespoon chili-garlic paste | 44 | 2.9 | 2.2 | 0.2 | 2 | 2.3 |
| 2 tablespoon soy sauce | 17 | 0.2 | 1.6 | 0.3 | 1.3 | 2.6 |
| 1/2 teaspoon fresh ginger | 1 | 0 | 0.2 | 0 | 0.2 | 0 |
| 2 teaspoon whole grain mustard | 6 | 0.4 | 0.6 | 0.4 | 0.2 | 0.4 |
| 3 tablespoon coconut oil | 365 | 40.5 | 0 | 0 | 0 | 0 |
| 24 ounce ground chicken | 973 | 55.1 | 0 | 0 | 0 | 118.7 |
| 2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon black pepper | 10 | 0.1 | 2.7 | 1.1 | 1.6 | 0.4 |
| 6 cup spinach | 41 | 0.5 | 6.8 | 4.3 | 2.4 | 5.4 |
| 1/2 cup chicken broth | 7 | 0.3 | 0.6 | 0 | 0.6 | 0.8 |
| 1 teaspoon crushed red pepper flakes | 6 | 0.3 | 1 | 0.5 | 0.5 | 0.2 |
| 1/2 teaspoon all-purpose seasoning | 1 | 0 | 0.3 | 0.2 | 0.1 | 0.1 |
| 1 tablespoon red wine vinegar | 3 | 0 | 0 | 0 | 0 | 0 |
| 1.3 tablespoon erythritol | 3 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1531 | 100.6 | 28.2 | 9.6 | 18.7 | 133.7 |
| Per Serving (/4) | 383 | 25.1 | 7.1 | 2.4 | 4.7 | 33.4 |
Keto-Style Szechuan Chicken
Ingredients
- 4 tablespoon tomato paste
- 2 tablespoon chili-garlic paste like sambal oelek with garlic
- 2 tablespoon soy sauce or coconut aminos
- ½ teaspoon fresh ginger minced
- 2 teaspoon whole grain mustard
- 3 tablespoon coconut oil
- 24 ounce ground chicken
- 2 teaspoon salt
- 2 teaspoon black pepper
- 6 cup spinach
- ½ cup chicken broth
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon all-purpose seasoning such as Mrs. Dash
- 1 tablespoon red wine vinegar
- 1.3 tablespoon erythritol
Instructions
- Gather ingredients. In a small ramekin, add the tomato paste, chile-garlic paste, soy sauce, and minced ginger.
- Add the mustard and mix until well combined.
- Bring the coconut oil to its smoking point in a pan over medium-high heat. Add the ground chicken and season with salt and pepper.
- Cook through completely, breaking it up with a wooden spoon as it cooks.
- Add two-thirds of the sauce and mix well to coat the chicken evenly.
- Add the spinach and allow it to wilt down.
- Add the chicken broth, red pepper flakes, seasoning blend, red wine vinegar, and remaining sauce. Season with salt and pepper to taste.
- Mix the spinach and spices into the chicken, making sure everything is well distributed. Add the erythritol and stir to combine. Turn the heat down to low and cover the pan with a lid. Let cook for 10–15 minutes longer.
- Serve and enjoy!
So flavorful and satisfying! I'm definitely saving this one!