Keto Cashew Chicken (Low-Carb Takeout Classic)

Follow the steps. Check them off as you go.

1. Step 1Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, 5–6 minutes.
2. Step 2Add garlic, ginger, and bell peppers. Stir-fry 2–3 minutes until fragrant.Use: 1 cup bell peppers (chopped (any color)), 2 cloves garlic (minced), 1 tsp fresh ginger (grated)
3. Step 3In a small bowl, whisk coconut aminos, vinegar, sweetener, and sesame oil.Use: ¼ cup coconut aminos (or low-sodium soy sauce), 1 tbsp rice vinegar, 1 tbsp sesame oil
4. Step 4Pour sauce into the skillet and toss well. Simmer 3–4 minutes until slightly thickened.
5. Step 5Stir in roasted cashews and green onions. Season to taste and serve hot over cauliflower rice.Use: ½ cup roasted unsalted cashews, 2 green onions (chopped), 1 tbsp rice vinegar