Keto Cashew Chicken
Keto Cashew Chicken is a low-carb variation of a traditional favorite from Chinese takeout! A quick and healthful one-skillet supper that’s ideal for a hectic weekday!
Along with making my lunches for the week in advance, I frequently eat a few of my go-to keto supper meals. By doing this, I can stop worrying about making supper every night of the week and know that everyone will enjoy it.
Chinese cuisine is always in high demand, and some of our favorites include egg rolls in a bowl, broccoli fried rice, low-carb sesame cauliflower, and more recently, this keto cashew chicken. These Chinese keto meals are not only simple to prepare, but they can all be completed in under 30 minutes.
Keto Cashew Chicken Ingredients
- 1 1/2 pounds of chopped chicken breast
- thighs may also be used.
- 1/8 salt
- pepper, 1/8
- 1 teaspoon avocado oil
- one green pepper, chopped
- one white onion, chopped
- 1/fourth cup of roasted cashews
- garnishing with sesame seeds
- green onions, chopped, as a garnish
- Rice wine vinegar, 1 tablespoon
Keto Cashew Chicken Sauce
- 3-tablespoon liquid aminos
- 1 teaspoon sesame oil
- 1 teaspoon ginger, ground
- 2 tbsp minced garlic
- 1 tbsp of the chili-garlic sauce For a milder recipe, use only 1/2 tsp, or double it for a hotter one!
Instructions
- Add the ingredients for the sauce to a bowl: ginger, sesame oil, chili garlic sauce, salt, and pepper to taste. Place aside.
- Set cashews aside after toasting them lightly in a low-heat pan.
- When the chicken is cooked through, add avocado oil to the pan and turn the heat up to high.
- Now, add the sauce mixture, onion, and chopped pepper, and cook for about 5 minutes on high.
- The liquid aminos, cashews, and rice wine vinegar will be added to the pan next. Cook until the sauce becomes thicker.
- Serve with sesame seeds on top!
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