Description
A low-carb version of the Chinese takeout favorite, featuring tender chicken and roasted cashews in a rich, savory sauce. This keto-friendly dish skips the cornstarch but keeps all the bold flavors, ready in just 25 minutes.
Ingredients
Scale
- 1.5 lbs boneless chicken thighs, cubed
- 1/4 cup coconut aminos (or tamari for soy-free)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1 tbsp erythritol (or preferred keto sweetener)
- 1/2 tsp xanthan gum (for thickening)
- 1/4 tsp red pepper flakes
- 2 tbsp avocado oil
- 1 bell pepper, diced
- 1/2 cup roasted cashews (unsalted)
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- In a bowl, combine chicken with coconut aminos, rice vinegar, and sesame oil. Marinate 15 minutes.
- Whisk together ginger, garlic, broth, sweetener, xanthan gum, and pepper flakes in another bowl.
- Heat avocado oil in wok over high heat. Remove chicken from marinade (reserve marinade) and stir-fry 5-6 minutes until browned. Remove.
- Add bell pepper to wok, stir-fry 2 minutes. Add reserved marinade and cook 1 minute.
- Return chicken to wok. Add sauce mixture and cashews. Simmer 3-4 minutes until thickened.
- Garnish with green onions and sesame seeds. Serve over cauliflower rice.
Notes
- For strict keto, use 1/4 cup raw cashews and roast yourself (fewer carbs)
- Xanthan gum prevents clumping – mix with sweetener first
- Add 1 cup broccoli florets for extra veggies
- Doubles well for meal prep (reheats beautifully)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese (Keto Adaptation)
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg