Spicy Sichuan Chicken & Noodle Stir Fry
Spicy Sichuan Chicken & Noodle Stir Fry coming in HOT! So easy to make, filled with veggies and protein, and boyyy is it packing some heat. I’m not usually one to make or eat spicy foods, but the Sichuan Chili Oil that makes this dish is just too good to pass up. Served up with some baby broccoli for a flavorful and wholesome dinner!
The stir fry sauce is what makes this dish what it is...spicy and delicious. It’s made using Sichuan Chili Oil, low sodium soy sauce (you could use gluten free to make this whole dish GF), red chili paste, and honey. Four simple but powerful ingredients that pull this recipe together.
The beauty of stir fries is that you can really make use of whatever you have on hand at the time. I like filling mine with veggies and a protein. For the veggies, this recipe uses snow peas, carrots, onion, green onion, shiitake mushrooms, water chestnuts, and some broccolini on the side. I opted for chicken as a lean protein source, though you could really use almost any protein you prefer: shrimp, beef, tofu, you name it.
Made using brown rice noodles, this recipe is also mostly gluten free. Just make sure the soy sauce you use is gluten free and you’re good to go! Loaded with healthy nutrients and fiber from the various vegetables and the rice noodles, this healthy stir fry will leave you feeling nourished and satisfied.
Not only is this recipe full of healthy goodness, but it’s also so easy to whip up! Not quite a one pot meal (but almost), it really only requires a wok/large pan and a pot to bowl the noodles in. It all comes together quickly and makes for a great weeknight dinner option when you just want to toss everything together and not worry too much about it.
If you do give this Spicy Sichuan Chicken & Noodle Stir Fry a try, be sure to comment below and/or tag me on Instagram and let me know how you like it! I really love to hear your thoughts.
Thanks for stopping by!
Take Care xx
Slim
Spicy Sichuan Chicken & Noodle Stir Fry
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Serves: 4 - 6
Ingredients
1 - 1 ½ lb skinless, boneless chicken breast, chopped into bite sized pieces (pasture raised or free range if you can!)
2 tbsp avocado oil
1 bunch (8oz) baby broccoli, rinsed and trimmed
1 small yellow onion, diced
2 tsp chopped garlic
1 ½ cup snow peas, julienned
1 cup sliced shiitake mushrooms
1 cup shredded carrots
½ cup sliced water chestnuts, drained
2 green onions, sliced
8oz package brown rice noodles
Stir Fry Sauce:
3 tbsp sichuan chili oil (I used Blank Slate brand)
3 tbsp low sodium soy sauce (use Gluten Free if preferred or needed)
1 tsp red chili paste
4 tsp honey
Instructions
Heat avocado oil in a large wok over medium-high heat. Once it sizzles to a drop of water, add the chopped chicken. Stir fry until cooked all the way through, around 10 minutes. Once done, remove the chicken from the wok and set aside on a plate.
While the chicken is cooking, make the stir fry sauce. In a small bowl, add the Sichuan chili oil, soy sauce, red chili paste, and honey. Whisk together until well combined.
Place the baby broccoli in the wok with ⅓ cup water. Cover and let it steam for about 5 minutes. Once done, remove and set aside with the chicken.
While the baby broccoli is steaming, bring a pot full of water to a boil and cook the noodles per their instructions. Drain and set aside when done.
Add a little more avocado oil to the wok and then add in the onion, garlic, snow peas, mushrooms, carrots, and water chestnuts. Stir fry for about 2-3 minutes then add the stir fry sauce and mix together until everything is coated. Cook until veggies begin to soften and become tender (about 4-5 more minutes).
Add the chicken and noodles to the wok, toss everything together so it’s well mixed and coated in the sauce. Serve with the baby broccoli on the side and enjoy!
