Easy Keto Cashew Chicken

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This Keto Cashew Chicken is a low carb version of a classic Chinese takeout favorite! A super easy (and healthy), one-skillet meal that’s the perfect busy weeknight meal!

Easy Keto Cashew Chicken

Along with meal prepping lunches for the week, I also keep a few favorite keto dinner recipes on heavy rotation. This alleviates the stress of coming up with dinner every night of the week and it ensures that everyone will actually like what I made.

Easy Keto Cashew Chicken

Chinese food is always highly requested and among our favorites are egg roll in a bowl, broccoli fried rice, low carb sesame cauliflower and more recently this keto cashew chicken. All of these Chinese keto recipes can be made in under 30 minutes, so they’re not only easy to make they’re also quick too!

Easy Keto Cashew Chicken

Keto Cashew Chicken is so delish and I love that with a few easy swaps this Chinese dish is easily made better for you and low carb!

More Keto Recipe You’ll Love:

PF Chang’s Lettuce Wraps
Keto Egg Roll Soup
Low Carb Mushroom and spinach cauliflower rice

Better than takeout and budget-friendly too!

Chinese is my husband’s go-to takeout so making recipes like this Keto Cashew Chicken is not only better for us but it’s also more budget-friendly.

Does Keto cashew chicken reheat well?

Absolutely! This is the most frequent question I get asked about our keto recipes with sauce. I’m big on meal prepping and most recipes that contain a Keto sauce will reheat wonderfully!

How long does the cashew chicken last in the fridge?

When properly stored this cashew chicken recipe can last for 3 to 4 days in the refrigerator.

How To Make Keto Cashew Chicken

Ingredients:

1 1/2 pound of chicken breast cut into chunks (can also use thighs)
1/8 tsp salt
1/8 tsp pepper
2 tsp avocado oil
1 green pepper cut into chunks
1 white onion chopped into chunks
1/4 cup of roasted cashews
Sesame seeds for garnish
Chopped green onions for garnish
1 tbsp rice wine vinegar

Sauce:

3 tablespoons of Liquid Aminos
2 teaspoons sesame oil
1 tsp ground ginger
2 tbsp garlic
1 tbsp Chili Garlic Sauce Use only 1/2 tsp for a milder recipe or double if you want it spicier!

Directions:

In a bowl add sauce ingredients (chili garlic sauce, sesame oil, minced garlic, ginger, salt, and pepper to taste). Set aside.


Heat skillet (I use this skillet) on low-medium heat and toast cashews until lightly brown and set aside.


Add avocado oil and increase heat to high and add chicken and cook through.


Now, throw in the pepper, onion, and the sauce mixture and cook on high for about 5 minutes.


Next, you’ll add the liquid aminos, cashews, and rice wine vinegar into pan. Cook until sauce has thickened.

Top with sesame seeds and green onions, and serve!

Make it yours:

Replace green peppers with red pepper or broccoli (I’ve even used cauliflower)
Drizzle with hot sauce or sesame oil
Top chicken with bean sprouts

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Easy Keto Cashew Chicken

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EASY KETO CASHEW CHICKEN

This Keto Cashew Chicken is a low carb version of a classic Chinese takeout favorite! A super easy (and healthy), one-skillet meal that’s the perfect busy weeknight meal!

Course dinner
Cuisine Chinese
Keyword Easy Keto Cashew Chicken, keto cashew chicken
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Calories 300 kcal

Ingredients

  • 1 1/2

    pounds

     chicken breast cut into chunks

    Can also use thighs.

  • 1/8

    salt

  • 1/8

    pepper
  • 2 tsp

    avocado oil

  • 1 green pepper cut into chunks
  • 1

    white onion cut into chunks

  • 1/4 cup

    roasted cashews

  • Sesame seeds for garnish

  • Chopped green onions for garnish

  • 1 tbsp

    rice wine vinegar

Sauce

  • 3 tbsp liquid aminos
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 2 tbsp minced garlic
  • 1 tbsp chili garlic sauce Use only 1/2 tsp for a milder recipe or double if you want it spicier!

Instructions

  1. In a bowl add sauce ingredients (chili garlic sauce, minced garlic, sesame oil, ginger, salt, and pepper to taste). Set aside.

  2. Heat pan on low heat and toast cashews until lightly brown and set aside.

  3. Add avocado oil to the pan and increase heat to high and add chicken and cook through.


  4. Now, throw in the chopped pepper, onion, and the sauce mixture and cook on high for about 5 minutes.

  5. Next, you’ll add the liquid aminos, cashews, and rice wine vinegar to pan. Cook until sauce has thickened.

  6. Top with sesame seeds and serve!

Recipe Notes

Servings: 6
Calories Per Serving: 300
Net Carbs: 6.5 g

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.

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