Low Carb Cashew Chicken

Low Carb Cashew Chicken is something that can easily be made at home.

I really like that I can control the ingredients that go into this dish when I make it.
 

Low Carb Cashew Chicken

 
This is a tasty and easy chicken meal that can easily be made at home.

I like that this recipe has exactly the ingredients that I put into it.
Even better, I like that I can control the salt added to this recipe if needed.

 

Did you try my Sugar Free Kung Pao Chicken recipe?

That homemade Asian style chicken recipe features peanuts and chili paste for its unique flavor.
This recipe is really more about the chicken and the cashews and how they interact with one another.

As good as having a great hack!
These kitchen helpers blew my mind and the time it takes me to make something in my kitchen!

 

This recipe is really for anyone asking how do you make chicken stir fry with cashew nuts.

Stir fry recipes are famous for being made quickly, at warm temperatures, and in a wok.
While you could make this recipe in a wok, using a skillet to make this dish is perfectly acceptable, if not easier for the average person.

The trick to making this recipe cook is to keep stirring.

Honestly, while cooking homemade cashew chicken in a wok is impressive, there is a bit of skill that is needed to make it successful and not over or undercooked. Since you are probably more hungry than you are wanting to show off, you can use a simple nonstick skillet to make a great meal.

 

People always ask how do Chinese restaurants make chicken so tender.

I once heard that Chinese restaurant use a method called 'Velveting'.
Velveting is a method which includes soaking the chicken in egg white, rice vinegar, salt, water, cornstarch or baking soda and other ingredients.

There are other methods to make chicken tender for this recipe.

First off, cut the chicken into small and evenly sized pieces so that they cook evenly and at the same time. Then, avoid over cooking the chicken by stirring it consistently and no longer than it needed to be cooked.
 

Here are some tips to make a good stir fry or cashew chicken.

I just mentioned that while you could use wok, a nonstick skillet should work fine to make this recipe. Also suggested was to cut your chicken breast into small pieces that are in similar sizes.

Here are some more helpful tips.

1. Have all of your ingredients ready to go (add to the skillet) before you actually make this. Then you will be able to focus on properly cooking your cashew chicken and not having to get the ingredients
2. This is one of those recipes that should be cooked fast and at a high temperature for best results when it comes to flavor and consistency. Stirring is essential as is adding the ingredients in order as instructed.
3. This recipe calls for liquid aminos. Liquid aminos is used as an alternative for soy sauce. Feel free to use actual soy sauce if desired.

 

How to toast cashews.

Preheat the oven to 350 and line a rimmed baking sheet with parchment paper. Toss the cashews in a teaspoon of olive oil or sesame and toast them for 10-12 minutes, stirring or tossing occasionally.

 

Here are some similar recipes that you may also like.

 

 

• Sugar Free Baked Chicken Teriyaki.
• (Killer) Sugar Free Chocolate Brownies.
• Sugar Free Sweet and Sour Chicken.
• Low Carb Air Fried Chicken.
• 3 Ingredient Sugar Free Frozen Fudge Pops.
• Low Carb Air Fried Onion Rings.

 

 

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I have some great tips on which alternatives may work in a recipe such as this one.

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The recipe for Low Carb Cashew Chicken

I mentioned above that this recipe can be made in a wok. However, you could easily make this recipe in a nonstick skillet .

 

Also mentioned, this recipe calls for liquid aminos.

Liquid aminos is used as an alternative for soy sauce. Feel free to use actual soy sauce if desired instead.

Ingredients needed to make Low Carb Cashew Chicken

• Cashews- ½ cup. Use raw cashews that can be toasted.
• Chicken- 1 pound. Breast is my choice however, you could use what you prefer. The chicken should be cut up into small bite-sized pieces.
• Olive Oil- 2 tablespoons.
• Green Pepper- ½ cup diced. That is about one half of an average sized green pepper.
• Onion- ¼ cup diced. That is about a quarter of one half of an average sized onion.
• Garlic- 1 teaspoon minced. About a clove.
• Chili Garlic Sauce- 1 tablespoon.
• Liquid Aminos- 1 tablespoon.
• Rice Wine Vinegar- 1 tablespoon
• Sesame Oil- 1 tablespoon
• Green Onions- 1 tablespoon chopped.
• Sesame Seeds- 1 tablespoon.
• Seasonings such as salt and pepper as needed or desired.
• Optional Add-Ins, broccoli, ginger (1 tbsp), diced tofu instead of chicken, or water chestnuts.

 

How to make Low Carb Cashew Chicken

 

• Toast the cashews as indicated above if not yet toasted. Also, cut the chicken into bite sized pieces if not yet cut. Assemble your ingredients to have them ready to add to the skillet.
• In a large skillet on high heat, heat the olive oil and then stir in the chicken. Cook the chicken until done (browned without pink etc). Move the chicken around to assure that it has browned evenly all over. You can add salt or pepper to the chicken as it cooks if desired.
• Stir in the green pepper, onion, garlic and chili sauce. Allow the ingredient to cook until the onion and garlic appear to start turning translucent (three to five minutes). Make sure that you stir the ingredient often to prevent burning.
• Next, add in liquid aminos, rice wine vinegar and cashews. Cook for another three to five minutes allowing the liquid to cook down.
• Remove from the heat and top with the sesame oil, green onions and sesame seeds and serve.

 

The Recipe Card for Low Carb Cashew Chicken

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

Low Carb Cashew Chicken

Please see recipe post for further details on this recipe.

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