This stir-fry features tender, bite-sized chicken pieces, vibrant bell peppers, and a generous amount of golden roasted cashews, all coated in a dark and glossy garlic-ginger sauce. The dish is finished with a drizzle of toasted sesame oil and a scatter of fresh green onions, creating a colorful and aromatic bowl that highlights the contrast between the soft poultry and the buttery crunch of the nuts.

About This Recipe

A hot skillet transforms the chicken and peppers into a meal characterized by the high-heat aroma of ginger and garlic. The chicken stays tender while the bell peppers provide a mild sweetness and a slight crunch. The sauce clings to every surface, pulling together the savory depth of the coconut aminos with the sharp, bright notes of rice vinegar.

The buttery, roasted cashews provide a consistent crunch that breaks up the softness of the meat and vegetables. Each bite carries a warmth from the fresh ginger, balanced by the earthy, nutty undertone of sesame oil. The addition of green onions at the end provides a cool, sharp contrast to the caramelized edges of the chicken and the richness of the sauce.

This dish is typically served steaming hot, often over a base of mild vegetables that can absorb the extra glaze. It is a straightforward meal where the freshness of the produce and the quality of the roasting on the nuts take center stage. The vibrant colors of the peppers and onions make it a visually appealing option for a quick dinner.

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Why You’ll Love This Recipe

• Quick & easy — ready in 30 minutes
• Sweet, salty, and full of umami flavor
• Perfect weeknight keto dinner
• Great for meal prep and leftovers
• Low-carb Asian takeout fix

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What You’ll Need for This Keto Cashew Chicken

• 1½ lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 tbsp avocado oil or coconut oil
• 1 cup bell peppers, chopped (any color)
• ½ cup roasted unsalted cashews
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ¼ cup coconut aminos (or low-sodium soy sauce)
• 1 tbsp rice vinegar
• 1 tbsp sugar-free maple syrup or brown erythritol
• 1 tbsp sesame oil
• ½ tsp xanthan gum (optional, for thickening)
• Salt & pepper to taste

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Step-by-Step Preparation

1. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, 5–6 minutes.
2. Add garlic, ginger, and bell peppers. Stir-fry 2–3 minutes until fragrant.
3. In a small bowl, whisk coconut aminos, vinegar, sweetener, and sesame oil.
4. Pour sauce into the skillet and toss well. Simmer 3–4 minutes until slightly thickened.
5. Stir in roasted cashews and green onions. Season to taste and serve hot over cauliflower rice.

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FAQ

• Can I use almonds instead of cashews?
  Yes! Toasted almonds or macadamias also work well for a crunchy texture.
• How can I make it spicier?
  Add chili flakes, sriracha, or a touch of sugar-free chili garlic sauce.
• Can I use pre-cooked chicken?
  Yes, just reduce the cooking time slightly — you mainly want to heat and coat it in sauce.
• Is this meal prep friendly?
  Definitely. It keeps up to 4 days refrigerated and reheats beautifully in a skillet.

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Variations & Substitutions

• Add broccoli or zucchini for more veggies.
• Use shrimp instead of chicken for a seafood twist.
• Replace coconut aminos with tamari if preferred.

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Serving Suggestions

• Serve over cauliflower rice, steamed cabbage, or shirataki noodles for a full low-carb Asian-style meal.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Thai Basil Beef (Pad Krapow) – Low Carb Thai Street Food
• Sichuan Beef with Chili Oil (Low Carb & Spicy)

New keto recipes are added every week — check back often for more low-carb inspiration!