Keto Cashew Chicken Recipe
If you’re craving a takeout classic with a fresh, healthy twist, Keto Cashew Chicken is ready to win your heart (and your dinner table!). This vibrant, low-carb stir-fry pulls together tender chicken, crunchy cashews, and a luxuriously glossy sauce with the magic of coconut aminos, ginger, and a pop of colorful veggies. One bite, and you’ll understand why it’s the ultimate weeknight hero: super-fast, genuinely satisfying, and loaded with bold Asian-inspired flavor while keeping things totally keto.
Ingredients You’ll Need
This Keto Cashew Chicken comes together with a handful of simple, powerhouse ingredients. Each one plays a huge role—whether it’s deepening the savory notes, delivering the right texture, or dazzling your plate with color.
- Chicken thighs: The star of the show! Thighs stay juicy and flavorful, perfect for quick stir-fries like this one.
- Coconut aminos: A soy-free substitute with a gentle sweetness that perfectly balances the sauce.
- Avocado oil: High smoke point oil that’s great for hot skillet action while staying heart-healthy.
- Sea salt: Just a touch, since the sauce adds lots of flavor too.
- Black pepper: For a subtle kick to wake up the chicken.
- Raw cashews: Their buttery crunch is just unbeatable and takes this Keto Cashew Chicken over the top.
- Red bell pepper: Adds sweetness and a burst of color for irresistible appeal.
- Zucchini: Mild, tender, and the perfect veggie for soaking up all that tasty sauce.
- Garlic: The aromatic backbone that gives every bite tons of depth.
- Fresh ginger: Adds brightness and zing for authentic flavor.
- Chicken broth: Gives body to the sauce without any unnecessary carbs.
- Rice vinegar: Brings tang and lifts the entire dish’s flavor profile.
- Sesame oil: Just a dash for that unmistakable nutty aroma.
- Low-carb sweetener: Monk fruit or erythritol rounds out the sauce with sweetness, minus the extra carbs.
- Xanthan gum (optional): Use it if you love a thicker, glossy sauce that clings to every bite.
- Chopped green onions: For that final, fresh pop to finish your Keto Cashew Chicken with a flourish.
How to Make Keto Cashew Chicken
Step 1: Season the Chicken
Start by tossing those bite-sized chicken thigh pieces in a bowl with coconut aminos, sea salt, and black pepper. Give it a few minutes to soak up the flavors—this step is key for locking in juicy, savory goodness from the inside out.
Step 2: Brown the Chicken
Heat the avocado oil in a large skillet or wok over medium-high. Once shimmering, add the seasoned chicken in a single layer. Let them sear for about 5 to 6 minutes, stirring occasionally, until they’re golden and nearly cooked through. Transfer the chicken out of the pan and set aside—it’ll get its final cooking later!
Step 3: Toast the Cashews
In the same hot skillet, toss in the raw cashews. Stir constantly for 2 to 3 minutes as they gently turn golden and fragrant. Toasting unlocks their extra crunch and brings out that rich, nutty aroma we love in Keto Cashew Chicken. Remove and set aside.
Step 4: Sauté the Vegetables
Add the diced red bell pepper and zucchini to the skillet, stirring for 3 to 4 minutes. You want them to soften just enough to stay vibrant and hold their bite. That colorful combo makes the dish look as joyful as it tastes!
Step 5: Add Garlic and Ginger
Next, sprinkle in the minced garlic and freshly grated ginger. Stir for about 30 seconds, just until you catch that swoon-worthy aroma rising from the pan—this is where the whole kitchen starts to smell amazing.
Step 6: Bring Everything Together
Return the nearly cooked chicken to the pan, nestling it among the veggies. In a small bowl, quickly whisk together the chicken broth, rice vinegar, sesame oil, low-carb sweetener, and xanthan gum if you’re using it. Pour this luscious sauce right into the skillet, and gently stir to coat every piece.
Step 7: Finish and Serve
Add the toasted cashews, then let everything cook together for another 1 to 2 minutes—just until the sauce thickens to your liking and the chicken is fully cooked through. Sprinkle with chopped green onions for a final, fresh lift. Plate it up and get ready to swoon over your homemade Keto Cashew Chicken!
How to Serve Keto Cashew Chicken
Garnishes
For a glorious finishing touch, shower your Keto Cashew Chicken with a handful of fresh green onions. Toasted sesame seeds are another fantastic option, adding a subtle crunch and a hint of toasty flavor that complements those buttery cashews perfectly.
Side Dishes
This dish is incredibly versatile! Pair it with cauliflower rice for an ultra-low-carb meal or go for spiralized zucchini if you love those veggie noodles. Steamed broccoli, sautéed bok choy, or a crisp cucumber salad each make refreshing, light companions to round out your plate.
Creative Ways to Present
For a fun, interactive twist, serve Keto Cashew Chicken in crisp lettuce cups—so satisfying and just right for hand-held bites. Try piling it over a bed of Asian slaw for extra crunch, or divide into individual bowls sprinkled with lots of colorful veggies for a meal-prep lunch that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
Keto Cashew Chicken stores beautifully! Pack cooled leftovers in an airtight container and keep them in the refrigerator for up to 3 days. The flavors actually meld and intensify overnight, making tomorrow’s lunch something to look forward to.
Freezing
If you want to freeze, simply portion Keto Cashew Chicken into airtight containers, leaving a little space for expansion. It can be frozen for up to a month. Just keep in mind the veggies may soften a touch when thawed, but the and flavors will still be fantastic.
Reheating
For best results, reheat leftovers in a skillet over medium heat until warmed through—it helps maintain the chicken’s tenderness and the cashews’ texture. A splash of chicken broth can quickly revive the sauce if it’s thickened too much in the fridge.
FAQs
Is Keto Cashew Chicken really low in carbs?
Absolutely! With only 9 grams of net carbs per serving, it’s perfect for anyone following a keto or low-carb lifestyle—and you’ll still get all the satisfying texture and flavor of the original.
Can I use chicken breast instead of thighs?
You sure can! Chicken breast works well if you prefer a leaner protein, just keep an eye on cooking time to make sure it stays tender and juicy.
What can I substitute for coconut aminos?
If you’re not avoiding soy, tamari is a great stand-in for coconut aminos. It delivers a salty, umami punch that blends beautifully in Keto Cashew Chicken. Just reduce the added salt a bit, since tamari is naturally saltier.
How do I make it spicier?
Turn up the heat with a sprinkle of red pepper flakes or toss in a few thinly sliced chili peppers when you’re sautéing the veggies—just the thing for spice lovers!
Can kids eat Keto Cashew Chicken?
Absolutely! The sauce is sweet-savory and mild, and kids love the tender chicken and crunchy cashews. You can always adjust the level of garlic, ginger, or spice based on your family’s preferences.
Final Thoughts
Keto Cashew Chicken has a way of winning over even the pickiest eaters—there’s just so much flavor, color, and comfort in every bite. I hope you give this easy, healthy favorite a spot in your own meal routine and see how it can totally transform a busy weeknight (or a cozy weekend dinner!). Happy cooking!
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Keto Cashew Chicken Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a delicious and satisfying Keto Cashew Chicken that’s perfect for a low-carb dinner option. This Asian-inspired stir-fry is packed with flavor and healthy ingredients like chicken, cashews, and veggies, all cooked in a savory sauce.
Ingredients
Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons coconut aminos
- 1 tablespoon avocado oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Stir-Fry:
- 1/2 cup raw cashews
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce:
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon low-carb sweetener (such as monk fruit or erythritol)
- 1/2 teaspoon xanthan gum (optional, for thickening)
Garnish:
- Chopped green onions for garnish
Instructions
- Marinate Chicken: Season chicken with coconut aminos, salt, and pepper.
- Cook Chicken: Brown chicken in avocado oil; set aside.
- Toast Cashews: Toast cashews until golden; set aside.
- Cook Vegetables: Cook bell pepper and zucchini, then add garlic and ginger.
- Finish Dish: Return chicken, add sauce, and cook until thickened. Garnish with green onions.
Notes
- For extra spice, add red pepper flakes or sliced chili peppers with the vegetables.
- Coconut aminos keep this dish soy-free, but you can substitute with tamari if preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 90 mg
