Low Carb Cashew Chicken

This low carb cashew chicken recipe is full of flavour and amazing textures. This Keto friendly Stir Fry is perfect for any low carb diet.

The recipe calls for Tamari or coconut aminos. You can also opt for gluten-free soy sauce here. The sauce tends to be just perfectly salty so avoid adding more salt to the recipe.

Feel free to experiment with the veggies. I also love to add zucchini, snow peas and mushrooms to this Keto stiry fry.

Looking for more Keto Meal Ideas?

My One Pot Keto Bacon Cheeseburger soup is filled with ground beef, cheese, cauliflower, and bacon for a filling and tasty low carb meal.

 

 

Low Carb Cashew Chicken

Serves: 6 | Prep time: 20 mins | Cook time: 15-20 mins

Sauce Ingredients:

2 T. sugar-free peanut butter, room temperature
1/3 c. tamari or coconut aminos
2 T. Swerve sugar replacement
2 T. rice wine vinegar
1 T. toasted sesame oil
1 ½ t. sugar-free chili-garlic sauce

Stir Fry Ingredients:

2 T. olive oil, divided
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 T. fresh ginger, finely minced
2 c. red cabbage, sliced thin
1 c. broccoli florets, roughly chopped
1 medium orange bell pepper, sliced thin
1/3 c. roasted cashews, roughly chopped

Directions:

  1. Add all the ingredients for the sauce to a large skillet or wok and stir to combine. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Simmer, stirring frequently, until the peanut butter is completely melted, and the sauce is reduced by one-half, approximately 5-6 minutes. Transfer sauce to a bowl and set aside.
  2. Carefully wipe skillet with a thick, damp cloth and add one tablespoon olive oil. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes.
  1. Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
  2. Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp tender and develop some color, approximately 2-3 minutes.
  3. Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook.
  4. Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice. Enjoy!

 

Low Carb Cashew Chicken

Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Chinese-American
Servings 6 Servings

Ingredients
  

  • Sauce Ingredients:
  • 2 T. sugar-free peanut butter room temperature
  • 1/3 c. tamari or coconut aminos
  • 2 T. Swerve sugar replacement
  • 2 T. rice wine vinegar
  • 1 T. toasted sesame oil
  • 1 ½ t. sugar-free chili-garlic sauce
  • Stir Fry Ingredients:
  • 2 T. olive oil divided
  • 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 T. fresh ginger finely minced
  • 2 c. red cabbage sliced thin
  • 1 c. broccoli florets roughly chopped
  • 1 medium orange bell pepper sliced thin
  • 1/3 c. roasted cashews roughly chopped
  • 1 12- oz. bag cauliflower rice steamed

Instructions
 

  • Add all the ingredients for the sauce to a large skillet or wok and stir to combine. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Simmer, stirring frequently, until the peanut butter is completely melted, and the sauce is reduced by one-half, approximately 5-6 minutes. Transfer sauce to a bowl and set aside.
  • Carefully wipe skillet with a thick, damp cloth and add one tablespoon olive oil. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes.
  • Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
  • Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp tender and develop some color, approximately 2-3 minutes.
  • Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook.
  • Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice. Enjoy!
Keyword Chicken

 

Nutritional Information:*

Carbs/Serving:

Total Carbs: 10.05g
Fiber:  2.6g
Net Carbs: 7.45g

Calorie Breakdown:

Protein: 38%
Fat: 49%
Carbohydrates: 14%

*Source: HappyForks.com recipe analyzer

This information is provided for entertainment purposes only and is not to be construed as medical advice.

 

Please Note: Nutritional information for this recipe is an approximation because some of the ingredients listed may not be included in the HappyForks.com ingredient database exactly as described here.

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