Cashew Chicken On Keto: What You Need To Know

Cashew chicken is a popular Chinese takeout dish that can be made keto-friendly with a few simple swaps. While traditional cashew chicken may not be suitable for a keto diet due to its high-sugar content and use of cornstarch and soy, it is possible to create a delicious keto version by using alternative ingredients. This dish typically consists of tender chicken pieces and a variety of vegetables coated in a savoury sauce and served with a side of rice.

Keto Cashew Chicken recipe

Ingredients:

• 3 raw chicken thighs (boneless, skinless)
• 2 tbsp coconut oil (for cooking)
• 1/4 cup raw cashews
• 1/2 medium Green Bell Pepper
• 1/2 tsp ground ginger
• 1 tbsp rice wine vinegar
• 1 1/2 tbsp liquid aminos
• 1/2 tbsp chili garlic sauce
• 1 tbsp minced garlic
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 tbsp green onions
• 1/4 medium white onion
• Sea salt and black pepper, to taste

Optional:

• 1/2 tsp xanthan gum (to thicken the sauce)
• 1 tsp fish sauce
• 1/2 tsp Swerve Gold Sweetener or preferred sweetener
• 1/4 cup unsalted cashews
• 1/4 cup toasted sesame seeds
• Chopped green onions

Method:

Firstly, heat a pan over low heat and toast the cashews for 8 minutes or until lightly browned and fragrant. Remove and set aside.

Next, dice the chicken thighs into 1-inch chunks, and cut the onion and pepper into equally large chunks.

Add 2 tablespoons of coconut oil to the pan and increase the heat to high. Once the oil is hot, add the chicken thighs and cook for about 5 minutes, or until fully cooked.

Once the chicken is done, add the pepper, onion, garlic, chili garlic sauce, ginger, and a pinch of salt and pepper. Cook on high heat for 2-3 minutes, stirring occasionally.

Now, add the liquid aminos and rice wine vinegar, along with the cashews. Continue cooking on high heat until the liquid reduces and becomes sticky, coating the chicken and vegetables.

Finally, serve the cashew chicken in bowls. Sprinkle with sesame seeds and drizzle with sesame oil. Enjoy!

Storage:

This keto cashew chicken can be stored in the refrigerator for up to 3-5 days. It tastes even better the next day as the chicken and vegetables absorb more of the delicious sauce!

Cashew Chicken: a low-carb Chinese takeout

Cashew chicken is a popular Chinese takeout dish that can be made keto-friendly with a few simple swaps. This dish typically consists of tender chicken thighs coated in a savoury sauce and topped with chopped cashews. The keto version of this recipe is not only delicious but also easy to make and perfect for a busy weeknight meal.

Ingredients:

• Chicken (boneless, skinless thighs or breasts)
• Salt and pepper
• Avocado oil for frying
• Broccoli florets
• Bell pepper (red or green)
• Roasted cashews
• Minced garlic
• Minced ginger
• Toasted sesame seeds
• Green onions
• Red chilli flakes (optional)
• Liquid aminos or coconut aminos
• Rice wine vinegar or apple cider vinegar
• Chicken broth or bone broth
• Fish sauce (optional)
• Xanthan gum (optional)

Instructions:

• Season the chicken with salt and pepper and set aside.
• In a small bowl, combine the sauce ingredients: liquid aminos, vinegar, chicken broth, fish sauce, garlic, ginger, and red chilli flakes (if using).
• Add the chicken to the sauce and allow it to marinate for about 10 minutes.
• Heat avocado oil in a wok or pan over medium-high heat.
• Sear the chicken until browned, then transfer to a plate.
• Add a little more oil to the wok and stir-fry the broccoli and bell pepper for 2-3 minutes or until tender.
• Pour in the remaining sauce and add the cashews. If using xanthan gum, sprinkle it in to thicken the sauce.
• Return the chicken to the wok and cook until heated through.
• Garnish with toasted sesame seeds and green onions.
• Serve over cauliflower rice, lettuce wraps, zucchini noodles, or shirataki noodles.

Tips:

• This dish can be made ahead and stored in airtight containers in the refrigerator for up to 3-4 days.
• If you're not a fan of broccoli or bell peppers, you can substitute them with zucchini, bok choy, green beans, or mushrooms.
• For a thicker sauce, you can add arrowroot powder or konjac powder.

Keto Cashew Chicken: a one-skillet meal

This Keto Cashew Chicken is a low-carb version of a classic Chinese takeout dish. It's a super easy, one-skillet meal that's perfect for a busy weeknight. It's also a great option if you're looking for a budget-friendly alternative to takeout. The best part? It can be made in under 30 minutes!

Ingredients:

• Chicken thighs or breasts
• Avocado oil or coconut oil
• Roasted cashews
• Green bell pepper
• White onion
• Rice wine vinegar
• Liquid aminos or coconut aminos
• Chili garlic sauce
• Minced garlic
• Ground ginger
• Salt and pepper
• Sesame seeds (for garnish)
• Green onions (for garnish)

Instructions:

• Heat a skillet on low-medium heat and toast the cashews until lightly browned. Set aside.
• Dice the chicken into bite-sized pieces and pat dry with a paper towel if needed.
• Add avocado oil or coconut oil to the pan and increase the heat to high.
• Add the chicken to the pan and cook through.
• Throw in the pepper, onion, and the sauce mixture (liquid aminos/coconut aminos, rice wine vinegar, chili garlic sauce, minced garlic, ginger, salt, and pepper). Cook on high for about 5 minutes.
• Next, add the cashews and cook until the sauce has thickened.
• Garnish with sesame seeds and green onions.
• Serve over cauliflower rice for a low-carb option.

Tips:

• If you're using chicken thighs, chop them into 1-inch chunks.
• Feel free to replace the green peppers with red peppers, broccoli, or even cauliflower.
• For a thicker sauce, you can add a slurry of arrowroot and water or use xanthan gum.
• This dish can be stored in the refrigerator for 3 to 4 days.

Cashew Chicken: a keto-friendly sauce

Cashew chicken is a popular Chinese takeout dish that can be easily adapted to fit a keto diet. The key to making this dish keto-friendly is in the sauce. While traditional Chinese sauces tend to be high in sugar and carbohydrates, there are some simple swaps that can be made to create a delicious keto-friendly alternative.

The base of the sauce is typically a combination of liquid aminos, sesame oil, and five-spice powder, which provides a savoury umami flavour. Apple cider vinegar or rice wine vinegar is added for a tangy note, while red pepper chilli flakes give the sauce a kick of heat. To thicken the sauce, a small amount of xanthan gum can be added. This keto-friendly sauce is then combined with chicken, vegetables, and of course, cashews, to create a tasty and healthy stir-fry.

To make the dish even more keto-friendly, it is recommended to use chicken thighs instead of breasts, as they have a higher fat content. The chicken is typically cut into bite-sized pieces and marinated in the sauce before being stir-fried. For the vegetables, a combination of broccoli, bell peppers, and onions is often used, but feel free to get creative and use your favourites.

When it comes to the cooking process, it is best to start by stir-frying the chicken until it is crispy. Then, add the vegetables and sauce, and cook until everything is coated in the thick, sticky sauce. Finally, stir in the cashews and serve over a bed of cauliflower rice or lettuce wraps for a truly keto-friendly meal.

With its combination of savoury, tangy, and spicy flavours, this keto-friendly sauce takes the classic cashew chicken dish to a whole new level. It's the perfect busy weeknight meal that can be prepared and cooked in just 30 minutes. So, why not give it a try and satisfy your Chinese takeout cravings without compromising your keto diet?

Keto Cashew Chicken: a paleo-friendly meal

Keto Cashew Chicken is a delicious, healthy, and easy-to-make meal that you can prepare in less than 30 minutes. It is a low-carb version of a classic Chinese takeout dish that you can make in one skillet. This dish is perfect for busy weeknights and can be made in bulk for meal prep.

Ingredients:

• Chicken (preferably chicken thighs, but chicken breasts also work)
• Salt and pepper
• Avocado oil for frying
• Fresh vegetables like broccoli, bell pepper, garlic, ginger, and green onions
• Toasted sesame seeds and chopped green onions for garnish
• Bone broth or chicken broth
• Liquid aminos (or coconut aminos or gluten-free soy sauce)
• Fish sauce (optional)
• Apple cider vinegar or rice wine vinegar
• Five-spice powder
• Red pepper chili flakes (to taste)
• Minced ginger and garlic
• Xanthan gum (optional, to thicken the sauce)
• Roasted cashews

Instructions:

Start by seasoning the chicken with salt and pepper and tossing it with baking soda. Let it sit while you prepare the sauce and marinade.

To make the sauce, whisk together the broth, aminos, sesame oil, vinegar, five-spice powder, and chili flakes. Toss the chicken with a small amount of the sauce and let it marinate for about 10 minutes.

Heat avocado oil in a wok or pan and sear the chicken until it is browned. Transfer the chicken to a plate.

Add more avocado oil to the wok or pan and stir-fry the vegetables (broccoli and bell peppers) for about 2-3 minutes or until they are tender-crisp.

Stir in the remainder of the sauce and sprinkle in xanthan gum if you want a thicker sauce.

Add the cooked chicken back to the wok or pan and heat through.

Garnish with toasted sesame seeds and green onions and serve over cauliflower rice, lettuce wraps, zucchini noodles, shirataki noodles, or konjac rice.

Tips:

• You can also use boneless, skinless chicken thighs for extra juiciness, or chicken breasts if you prefer.
• If you don't like broccoli or bell peppers, you can use other vegetables such as zucchini, bok choy, green beans, or mushrooms.
• This dish is perfect for meal prep and can be stored in airtight containers in the fridge for up to 3-4 days.

Frequently asked questions