A recipe for Szechuan sauce and noodles sat in one of my favorite cookbooks, overlooked, for many years before I finally decided to give it a try. I am so glad I did! We love this easy to stir together, no cook, restaurant quality sauce and after tweaking it just slightly to convert it into a low carb Szechuan Chicken Stir Fry Sauce to serve with zucchini noodles I am amazed at what a fantastic sauce it remains. If you don’t have all of the ingredients to make it in your cabinet like I did, don’t let that keep you from trying this wonderful sauce, because you will want to make it again and again.
This low carb sauce complements grilled or rotisserie chicken and zoodles perfectly so you and yours will feel like you are in an expensive Szechuan restaurant every time you serve it.
Drive Thru Sue’s this is your dish too! I did a quick saute of cauliflower crumbles and precooked chicken breast strips before taking the photos for this dish and they worked great, making this gourmet tasting dish even more convenient to come home and throw together.
This sauce joins one of our other favorite sauces, which I use to make Grilled Teriyaki Kabobs as the only two Asian inspired dishes on my blog and they have both earned their place!
This recipe makes a very flavorful, concentrated sauce of 1/4 cup that serves 4. You literally just put a dollop onto a bowl of chicken and zoodles and stir it in for an amazing burst of flavor. Do Not Add Too Much of This Sauce…start out with a small amount and adjust to your palate.
The amount of sauce shown to fill the jar in the picture is a quadruple batch. My daughter loves it so I make enough for her when I make it and we could easily eat this once a week until it’s all gone, that’s how much we enjoy it. It keeps perfectly in the fridge like any homemade condiment.
- 2 tablespoons chunky peanut butter
- 1 teaspoon chili powder
- 4 cloves minced garlic - or 2 teaspoons minced garlic in the jar
- 1/2 teaspoon hot chili flakes
- 1 tablespoon olive oil - can use other flavorless oil
- 2 tablespoons low sodium naturally brewed tamari soy sauce* see note on salt
- 1/2 teaspoon Mineral Salt *Cut back on this amount if not using low sodium soy sauce
- 1 teaspoon sesame oil
- 3/4 teaspoon powdered organic ginger - or 1 tablespoon fresh ginger chopped
- 1/2 teaspoon white wine vinegar (can use regular white)
- 1/2 teaspoon Gentle Sweet (or 1/4 teaspoon Pyure or Truvia)
- Stir this sauce up and store it like a condiment in the refrigerator. It is fantastic served over grilled chicken, or chopped rotisserie chicken breast with lightly cooked zucchini noodles.