Irresistible Keto Cashew Chicken Recipe: Healthy, Delicious, and Ready in Minutes!

Craving the savory and satisfying flavors of Chinese takeout but committed to a keto or low-carb lifestyle? Look no further than this keto cashew chicken recipe! This dish delivers all the familiar flavors you love without the carb overload, making it a perfect weeknight dinner option. The chicken is super tender and coated in a thick, flavorful sauce with cashews.

Why Choose Keto Cashew Chicken?

This recipe offers a multitude of benefits:

Low-Carb and Keto-Friendly: With a few clever ingredient swaps, this recipe significantly reduces the carbohydrate content compared to traditional cashew chicken.
Gluten-Free: By using tamari or coconut aminos instead of soy sauce, this recipe caters to those with gluten sensitivities.
Paleo-Friendly Options: Adapt the recipe to be paleo-friendly by using coconut palm sugar for sweetener and tapioca or arrowroot flour for thickening.
Quick and Easy: This dish comes together in under 30 minutes, making it ideal for busy weeknights.
Customizable: Easily adjust the level of spice and vegetables to suit your preferences.
Meal Prep Friendly: Prepare this dish ahead of time and store it in the refrigerator for a convenient and healthy meal option.

Key Ingredients and Substitutions

Chicken

Chicken Thighs: Boneless, skinless chicken thighs are highly recommended for their juiciness and tenderness. They remain juicy and tender, while chicken breasts will likely turn out dry. Chop the thighs into bite-sized pieces and pat dry with a paper towel if needed. Patting the chicken dry ensures proper browning.
Chicken Breasts: While not recommended, chicken breasts can be substituted.

Sauce

Coconut Aminos or Tamari: These are gluten-free alternatives to soy sauce. Use the low-sodium version if possible. If using coconut aminos, be aware that it is less strong than soy sauce, so you may need to use more. Tamari is soy sauce that's made without grains, therefore, it's a great gluten-free soy sauce alternative.
Sesame Oil: This adds a classic nutty flavor that is a staple in many Asian recipes.
Sweetener: Swerve Golden Sweetener, monk fruit, or any preferred keto-friendly sweetener can be used. If using pure allulose, add a bit more as it is not as sweet as other sweeteners.
Rice Vinegar: This heightens the flavors and stands up to the heat of stir-frying.
Fish Sauce: This adds a sweet, salty, earthy, and complex umami flavor. It's made from fermented fish and usually found in the International or Asian food aisle. While it can be omitted, it's not recommended as it will taste a bit flat & boring without it.
Sherry Cooking Wine: While chicken broth can be substituted, sherry cooking wine is highly recommended for its fantastic flavor! Sherry wine can also be used.
Chili-Garlic Sauce: Use a sugar-free version for a spicy kick. For spicy cashew chicken, just add more chili-garlic sauce, but be sure to taste test first!
Xanthan Gum: This is used to thicken the sauce. It can be replaced with 1 ½ tablespoon of tapioca or arrowroot flour mixed with 2 Tbsp. of cold water for a paleo option.

Vegetables

Green Bell Pepper: Adds a touch of sweetness and crunch.
Broccoli Florets: A classic stir-fry vegetable that adds nutrients and texture.
Red Cabbage: Adds color and a slightly sweet flavor.
Orange Bell Pepper: Another colorful and nutritious addition.
Garlic and Ginger: Essential aromatics that add depth of flavor.

Other vegetable options include zucchini, bok choy, green beans, or mushrooms.

Nuts

Unsalted Cashews: These provide a satisfying crunch and nutty flavor.

Step-by-Step Instructions

Preparing the Sauce

In a small bowl, mix together the coconut aminos (or soy sauce), sesame oil, sweetener, rice vinegar, and fish sauce. Set aside.
Alternatively, add the sauce ingredients (sugar-free peanut butter, tamari or coconut aminos, Swerve or Monk Fruit sugar replacement, rice wine vinegar, toasted sesame oil, and sugar-free chili-garlic sauce) to a medium pan and stir to combine. A whisk works well for this. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Slow simmer, stirring frequently until the peanut butter is completely melted and the sauce is reduced by one-half, approximately 5-6 minutes.

Cooking the Chicken and Vegetables

Chop the chicken thighs into bite-sized pieces and pat dry with a paper towel, if needed.
Add 2 tablespoons of avocado oil (or oil of choice) to a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer. Be sure not to overcrowd the skillet and cook in batches if needed. To cook in batches means to cook as much chicken as will comfortably fit in the pan. When the chicken is done, set it aside and cook the remaining chicken.
Sprinkle with sea salt. Leave it alone for 2 to 3 minutes to give it a chance to brown. Once nicely browned, stir it around so the rest of the chicken can brown and cook another 2 to 3 minutes.
Stir in the garlic, ginger, and green bell pepper. Cook an additional 2 to 3 minutes, or until the pepper is tender and the chicken is cooked through.
Add the sherry cooking wine and de-glaze the pan (scrape up all the yummy bits on the bottom). Allow to bubble for 30 seconds to a minute.
Add the sauce and stir to combine. Then, mix together the xanthan gum with ½ teaspoon of oil or melted butter in a small bowl. Pour the mixture into the skillet and stir until thickened.
Remove from heat and stir in the unsalted cashews.

Alternative Cooking Method

Add one tablespoon olive oil to a large cast iron skillet or wok. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes. Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp-tender and develop some color, approximately 2-3 minutes.
Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook. Remove from heat and taste and adjust seasonings, as desired. Avoid adding extra salt while preparing this dish because the sauce tends to be a bit salty (unless you use low sodium ingredients).

Serving Suggestions

Serve hot and garnish with toasted sesame seeds and green onions.
Enjoy it on its own or over cauliflower rice, lettuce wraps, zucchini noodles, shirataki noodles, or konjac rice.
Pair it with a side of keto green beans with crispy bacon.

Tips and Considerations

Browning the Chicken: Ensure the chicken is properly browned for optimal flavor and texture.
Don't Overcrowd the Pan: Cook the chicken in batches to avoid overcrowding, which can lead to steaming instead of browning.
Adjust Sweetness and Spice: Customize the recipe to your liking by adjusting the amount of sweetener and chili-garlic sauce.
Salt: Avoid adding extra salt while preparing this dish because the sauce tends to be a bit salty (unless you use low sodium ingredients).
Cashews: They contain a higher amount of carbs and sugars than other types of nuts.
Storage: Low-carb cashew chicken is best served fresh while the cashews are crunchy, but it can be stored covered in the refrigerator for 3 to 5 days. Leftovers will keep for up to 3 days.
Reheating: Reheat gently to avoid drying out the chicken.

Variations

Spicy Cashew Chicken: Add more chili-garlic sauce for extra heat.
Thai-Inspired Cashew Chicken: Finish with fresh basil and cilantro for a Thai twist.
Cashew Chicken Stir Fry with Broccoli: Add broccoli florets for added nutrients and texture.
Paleo Cashew Chicken: Replace the xanthan gum with tapioca or arrowroot flour, use coconut palm sugar for the sweetener, and replace the sherry cooking wine with chicken broth or sherry wine.

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tags: #keto #cashew #chicken #recipe