Name: Keto Cashew Chicken (Low Carb Stir Fry)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 1/2 pound chicken thighs, boneless, skinless, cut into 1" chunks; 1/4 teaspoon salt and pepper; 1.5 tablespoons avocado oil, for frying (or lard); 2 cups broccoli, cut into florets; 1 medium red bell pepper, cut into bite-sized chunks; 1/2 cup cashews, roasted; 2 cloves garlic, minced; 1/2 teaspoon fresh ginger, minced; 2 teaspoons sesame oil; 1 teaspoon five spice powder; 1 teaspoon apple cider vinegar (or rice wine vinegar); 6 tablespoons chicken broth, reduced-sodium (or bone broth); 3 tablespoons liquid aminos (or coconut aminos or GF soy sauce); 1 teaspoon fish sauce, optional; 1/8 teaspoon red chili flakes, to taste; 1/2 teaspoon xanthan gum, optional; Toasted sesame seeds; Green onions, chopped

Keto Cashew Chicken – This low carb cashew chicken is a great one pan Chinese restaurant takeout dish for busy weeknights that can be ready in just 30 minutes consist of tender juicy chicken with a savory sauce.

What Part Of The Chicken You Should Use?

I used boneless, skinless chicken thigh for extra little fat and juiciness in the chicken, but you can also use chicken breast.

Can I Make This Keto Cashew Chicken Ahead of Time?

Yes definitely, you can meal prep this easy low carb cashew chicken. Make in bulk, divide them into air-tight containers and store in the refrigerator for up to 3-4 days.

Keto Cashew Chicken Vegetable Variations

I used broccoli and bell peppers, but if you don’t like broccoli then make it with bok choy, green beans zucchini or mushrooms.

What To Serve With This Best Low Carb Cashew Chicken?

It’s so delicious that I can eat it all alone, but you can serve it over a bed of cauliflower rice, konjac rice, lettuce wraps, zucchini noodles or shirataki noodles.

Yield: 6

Keto Cashew Chicken (Low Carb Stir Fry)

This low carb keto cashew chicken is a great one pan Chinese restaurant takeout dish for busy weeknights that can be ready in just 30 minutes consist of tender juicy chicken with a savory sauce.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 1/2 pound chicken thighs, boneless, skinless, cut into 1" chunks
1/4 teaspoon salt and pepper
1.5 tablespoons avocado oil, for frying (or lard)
2 cups broccoli, cut into florets
1 medium red bell pepper, cut into bite-sized chunks
1/2 cup cashews, roasted

For the sauce

2 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
2 teaspoons sesame oil
1 teaspoon five spice powder
1 teaspoon apple cider vinegar (or rice wine vinegar)
6 tablespoons chicken broth, reduced-sodium (or bone broth)
3 tablespoons liquid aminos (or coconut aminos or GF soy sauce)
1 teaspoon fish sauce, optional
1/8 teaspoon red chili flakes, to taste
1/2 teaspoon xanthan gum, optional

For garnishing

Toasted sesame seeds
Green onions, chopped

Instructions

Season the chicken with salt and pepper. Set aside.
In a small bowl, combine all the sauce ingredients except xanthan gum and whisk all together.
Add the chicken to the sauce bowl and toss it well and allow it to marinate for 10-15 minutes.
Heat a pan or wok on high heat, add avocado oil, once smoking hot add the chicken from the sauce bowl and stir fry for a few minutes until little browned. Remove the chicken to a plate.
Add a little more avocado oil to the wok, add broccoli and bell peppers and stir fry for 2-3 minutes or until tender and crispy.
Pour the remaining sauce along with cashews, add xanthan gum to thicken the sauce. Mix well.
Add the cooked chicken pieces back to the wok and cook until heated through.
Garnish with toasted sesame seeds and green onions and serve immediately over lettuce wraps or cauliflower rice.

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Nutrition Information

Serving Size

6
Amount Per Serving Calories 277Total Fat 15gSaturated Fat 3gCholesterol 107mgSodium 396mgCarbohydrates 9gSugar 3gProtein 25g

Still Hungry! Try these other low carb keto chicken recipes:

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