Keto Cashew Chicken (Low-Carb Takeout Classic)
This Keto Cashew Chicken tastes like your favorite takeout — but without the sugar, starch, or guilt. Juicy chicken, toasted cashews, and a savory-sweet sauce come together in under 30 minutes.
Ingredients
- 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
Instructions
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, 5–6 minutes.
- Add garlic, ginger, and bell peppers. Stir-fry 2–3 minutes until fragrant.
- In a small bowl, whisk coconut aminos, vinegar, sweetener, and sesame oil.
- Pour sauce into the skillet and toss well. Simmer 3–4 minutes until slightly thickened.
- Stir in roasted cashews and green onions. Season to taste and serve hot over cauliflower rice.