Keto Cashew Chicken

If you’re like me and crave those sticky-saucy, flavor-loaded Chinese takeout nights — but you’re also watching your carbs — this Keto Cashew Chicken is going to hit the spot. It’s everything I love about a good stir-fry: quick, saucy, a little crunchy, and totally satisfying. And the best part? You can make it in one pan in under 30 minutes — way faster than delivery.

This one’s been on repeat in my kitchen because it makes low-carb eating feel like a treat, not a sacrifice.

Why This One’s Always a Weeknight Winner

I first made this when I was trying to recreate my favorite cashew chicken from a local spot near my old apartment. You know the kind — saucy chicken, sweet-spicy glaze, just enough crunch from the cashews. I remember thinking, “How hard could it be?” Turns out, with a few swaps, it’s shockingly easy — and healthier, too.

What I love about this dish is that it gives you that restaurant-style flavor without loading up on sugar, cornstarch, or mystery sauces. Everything goes into one skillet, and once you’ve got the chopping done, the actual cooking takes just about 15 minutes. Perfect for those chaotic weeknights when you’re short on time but still want something that feels like real food.

Let’s Talk Sauce (Because That’s Where the Magic Is)

A good stir-fry sauce can make or break the dish, and this one doesn’t hold back. I mix up a base of liquid aminos with toasty sesame oil and a pinch of five-spice powder — that little combo alone gives you that deep, unmistakable Chinese flavor.

Then I add a splash of apple cider vinegar for tang and some red pepper flakes for heat. My husband loves it spicy, so I usually sneak in a little extra. The xanthan gum is totally optional, but if you like your sauce on the thick and glossy side, it works wonders.

What You’ll Need from the Pantry and Fridge

Here’s what I usually pull out when I’m making this. Don’t stress if you don’t have everything — I’ll share a few swap ideas below.

For the chicken:

• Boneless chicken thighs (juicy and forgiving, but chicken breast works too)
• Sea salt, black pepper, and a pinch of baking soda (helps keep the chicken super tender)
• Avocado oil (or any high-heat oil you prefer)

For the veggies:

• Broccoli florets and red bell pepper (for color and crunch)
• Garlic and ginger (fresh is best — makes all the difference)
• Green onions (some for stir-frying, some for garnish)
• Toasted cashews (unsalted if possible)
• Sesame seeds for that final touch

For the sauce:

• Bone broth or chicken stock
• Liquid aminos (or coconut aminos if you want to go soy-free)
• Sesame oil
• Apple cider vinegar
• Chinese five spice
• Red pepper flakes
• Minced garlic and ginger
• Xanthan gum (optional, for thickening)

Step-by-Step: How I Pull This Together

This stir-fry moves fast, so I usually have everything chopped and the sauce pre-mixed before turning on the stove. Here’s how it usually goes down in my kitchen:

1. Prep the chicken – I toss the chicken pieces with salt, pepper, and baking soda. Letting it sit for about 10 minutes tenderizes the meat just enough. During that time, I prep the sauce and veggies.
2. Marinate quickly – A spoonful of the sauce goes into the chicken bowl. This quick marinade adds flavor before it even hits the pan.
3. Sear the chicken – Into a hot pan with avocado oil. Cook in batches if needed, then set aside. You want those nice golden bits.
4. Cook the veggies – In the same pan, add a splash more oil and toss in the broccoli and peppers. Stir-fry until just tender but still bright.
5. Finish it up – Pour in the rest of the sauce, sprinkle in a bit of xanthan gum (if using), and stir until slightly thickened. Return the chicken, toss everything to coat, and finish with green onions, sesame seeds, and the toasted cashews.

Not a Broccoli Fan? No Problem

I rotate the veggies depending on what’s in my fridge. Some days it’s zucchini and mushrooms, other days I’ll throw in bok choy or snap peas. Just make sure to stir-fry your veggies until tender but not mushy. The contrast in textures is part of what makes this dish so satisfying.

My Go-To Sides for This Stir-Fry

Most nights, we keep it low carb and serve this with cauliflower rice — it soaks up the sauce perfectly. But it’s also great in lettuce wraps if you want a hand-held version.

I’ve even served it with zucchini noodles or shirataki rice when we’re craving something noodly. And if I’m cooking for folks who aren’t low carb, I just make a pot of steamed jasmine rice on the side.

Meal Prep Tip: It Reheats Beautifully

This one’s great for make-ahead lunches. I portion it out into meal prep containers (with cauliflower rice or zucchini noodles) and stash them in the fridge. They hold up well for about 3 days, and the flavor gets even better by day two.

Sometimes I double the sauce so the leftovers don’t dry out — especially since my husband loves drenching everything in it. He swears it tastes even better cold straight from the container (not my thing, but hey, to each their own).

Common Questions I Get About This Recipe

Can I make this nut-free?
You can skip the cashews altogether or replace them with toasted sunflower seeds for a bit of crunch.

Do I have to use xanthan gum?
Not at all. It just helps make the sauce more glossy and clingy, like takeout. But it’s delicious even without it.

Is it spicy?
The red chili flakes give it a subtle heat, but it’s easy to adjust. Want more heat? Add more flakes or a dash of sriracha.

Can I freeze it?
It freezes well without the veggies, but I usually prefer making it fresh or refrigerating for just a few days.

Let me know if you try it — I always love hearing how people make it their own. Whether you’re skipping the rice, doubling the spice, or swapping out the veggies, this Keto Cashew Chicken is one of those flexible, weeknight heroes that’s sure to become a regular.

Try Other Keto Recipes:

Keto Boursin Chicken

Creamy Keto Tuscan Chicken Soup

Keto Buffalo Chicken Taquitos