Description
Indulge in this flavorful Keto Cashew Chicken recipe that’s perfect for a satisfying weeknight meal. Tender chicken, crunchy cashews, and crisp veggies are coated in a savory sauce, making it a low-carb, gluten-free delight.
Ingredients
Scale
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons avocado oil (or olive oil)
For the Stir-Fry:
- 1/2 cup raw cashews
- 2 cups broccoli florets
- 1 red bell pepper (sliced)
- 3 green onions (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
For the Sauce:
- 1/4 cup coconut aminos (or tamari for gluten-free option)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon xanthan gum (optional, for thickening)
- Salt and pepper to taste
- Sesame seeds (for garnish, optional)
Instructions
- Cook the Chicken: Heat 1 tablespoon of avocado oil in a large skillet or wok. Cook chicken until browned and cooked through. Set aside.
- Prepare the Stir-Fry: Sauté garlic, ginger, broccoli, and bell pepper until tender-crisp. Return chicken to the pan.
- Make the Sauce: Whisk together coconut aminos, rice vinegar, sesame oil, and xanthan gum. Pour over the chicken and veggies.
- Finish and Serve: Add cashews, green onions, and cook until heated through. Garnish with sesame seeds.
Notes
- For extra spice, add red pepper flakes or sriracha.
- Pair with cauliflower rice for a keto-friendly meal.
- Use pre-roasted cashews for added crunch.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 110mg
