Sichuan Peppercorn Chicken Stir-Fry with Garlic Bok Choy

About this meal

A vibrant low-carb Sichuan-inspired stir-fry featuring tender chicken breast, aromatic chili, tongue-tingling Sichuan peppercorns, and fresh vegetables. Served with garlicky bok choy for a balanced, energizing dinner, this dish is bursting with spicy flavors while staying light on carbohydrates.

Ingredients

• Chicken breast, boneless skinless — 200g
• Bok choy, fresh — 150g
• Red bell pepper — 50g
• Zucchini — 50g
• Scallions — 2 stalks
• Garlic, minced — 3 cloves
• Ginger, minced — 1 thumb sized piece (10g)
• Sichuan peppercorns — 1 tsp
• Dried red chilies — 4-5 (to preference, chopped or whole)
• Low-sodium soy sauce (or tamari) — 1.5 tbsp
• Sesame oil — 1 tsp
• Rice vinegar — 1 tsp
• Olive oil or avocado oil — 2 tsp
• Fresh cilantro — Handful, for garnish

Steps

1. Slice chicken breast into thin strips and marinate with 0.5 tbsp soy sauce, half the ginger, and 1 tsp rice vinegar for 15 minutes.
2. Prep all vegetables: slice bok choy, bell pepper, and zucchini; chop garlic, ginger, and scallions.
3. Heat a wok or heavy skillet over medium-high heat. Add Sichuan peppercorns and dried chilies, dry-toast until aromatic (about 30 seconds).
4. Add olive oil, then add chicken strips. Stir-fry until the chicken turns golden and is cooked through. Remove and set aside.
5. In the same wok, add bell pepper, zucchini, remaining garlic, and ginger. Stir-fry 2-3 minutes.
6. Add bok choy and 1 tsp water, toss until just wilted, then return chicken to the wok.
7. Add remaining soy sauce and sesame oil, mix well to coat ingredients evenly. Stir-fry 1-2 more minutes.
8. Taste and adjust salt/soy for preference. Garnish with fresh cilantro and scallions before serving.