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!
Omg that looks really good I can’t wait to try this at my home!
Thanks Josh, hope you enjoy – let me know how it goes!
Just finished making it, and boy did the version I make have a hell of a kick!
I initially halved the recipe to serve 2 (though with diced chicken instead) – but after completing it and checking MFP it wasn’t enough for 2 serves, so I ate it all.
Here was what I used to make it btw
Number of servings 1
Generic – Chicken Breast (86g), 200 g
Woolworth’s – Spinach Leaves, 90 grams
Massel – Chicken/Veg Stock Cube, 0.25 cube x 3g
Leggos – Tomato Paste, 30 g
Coles – Crushed Chilli, 5 g
Woolworths Homebrand – Minced Garlic
Woolworths Homebrand – Soy Sauce
Sugarless Sweet As – Liquid Sweetener, 5 grams
Safeway Select – Red Wine Vinegar, 0.5 tbsp (15 mL)
Masterfoods – Hot English Mustard, 5 g
Red Chilli Pepper – Crushed Red Chili Pepper Flakes, 0.5 tsp
Coles – Crushed Ginger
Masterfoods (Australia) – All Purpose Seasoning, 2.5 g
294 calories, 10 net carbs, 5 fat, 45 protein
Total net carbs was a bit high but given I skipped lunch, I could get away with it 😛
Now I just need to add some fat to it, like you did with fried cheese.
Lee, that sounds delicious!
made this for lunch it was sooooooooooo yummy!!!! didnt have everything in stock so i made a few changes i used a couple splashes of veggy broth instead of the chicken broth and i didnt have any chili garlic paste so i used sirracha and add some extra garlic mmmmmm it was nice and spicy, I also left out the Erythritol. I love all your recipies they are all so amazing!!! Thank you so much you make keto life easy 😀
Thank you! The sriracha and the garlic chili paste are pretty much the same thing (except sriracha is a bit sweeter since it has a bit of sugar in it). But definitely glad to hear you’re liking the recipes – always gives me a smile when people leave feedback 🙂
Where did you get your ground chicken at? I am curious. I made this (and first off – it’s delicious!) but I measured everything and calculated the macros myself. I came out with significantly less fat for around the same amount of calories. Also less protein!
Fat is 9 calories per gram, protein and carbs 4. By my math, your chicken should have over 1300 calories in it.
Maybe I am doing the math wrong, but in any case, good recipe!
Lauren,
I go based off of the packaging that was on the ground chicken. Next time I go to the store I’ll double check, but your calculations are correct – thanks for pointing that out!
I was definitely on a spice kick when I made this recipe. Glad to hear you liked it! You could always add some fresh cucumber to mellow out the spiciness in the future, too.
I was definitely on a spice kick when I made this recipe. Glad to hear you liked it! You could always add some fresh cucumber to mellow out the spiciness in the future, too.
Thank you this is delicious!
What is the serving size?
I’d say this makes 3-4 servings, but you may need to eat more or less depending on what your macros and goals are.
What do you mean by “Chili Garlic Paste”? I’ve searched everywhere (including asian store) and can only find chili paste or garlic paste. Not both. The Chili paste I found has 18g carbs (2 tbs). Is there a special kind of chili paste you are using?
Hey Tammy – as I said on Facebook, we don’t delete questions but they’re added to a queue. We have hundreds of thousands of followers on social media so it takes me some time to answer all of the comments. As far as the Chili Garlic Paste goes, it’s actually called “Chili Garlic Sauce” by Huy Fong Foods. It’s available in almost every grocery store I’ve been to (near the soy sauce and sriracha).
1 3/10 T erythritol? C’mon! Just round it to 1.5. That’s ridiculous.
It’s supposed to say 1 1/3 – sorry about that. It’s 1 tablespoon + 1 teaspoon.
This is delicious. I absolutely loved it and more important, my husband loved it too. The meal plan today was this with the roasted pecans & green beans. I had extra pecans after serving the green beans and put the roasted pecans on the chicken and it was delicious too! YUM!!!
Great idea, Cheryl. Sounds amazing!
excellent – I just made it and also the fried queso fresco. LOVED IT!!!!
I’m really happy to hear it!
So flavorful and satisfying! I’m definitely saving this one!