Low Carb Cashew Chicken

What can I say this was super delicious and really is packed with flavor. If you love take-out Chinese Food and get a craving for it, this dish will absolutely hit the spot and you don’t even have to leave the house. This is easy and quick, and kid and hubby approved.

Ingredients

4 Chicken thighs boneless skinless cut into chunks
1 Chicken breast boneless skinless (if on smaller size use 2) cut into chunks
3-4 tbsp coconut oil(for cooking)
1 cup raw cashews
1 medium Green Bell Pepper chopped
1 medium white onion chopped
1/2 cup green onions chopped
1 1/2 tsp ground ginger
3 tbsp rice wine vinegar
3 tbsp liquid aminos
1 1/2 tbsp chili garlic sauce
3 tbsp minced garlic
Salt + Pepper
Sesame Seeds (optional)
Pickled Ginger (optional)

Directions

Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.

Cut chicken thighs & breast into 1 1/2 inch chunks.

Cut onion and pepper into equally large chunks.

Increase heat to high and add coconut oil to pan.

When oil is hot, add in the chicken and cook through (about 5 minutes).

Once the chicken is fully cooked, add in the pepper, onions, green onions, garlic, chili garlic sauce, ginger, salt, and pepper. Stir everything together well and cook on high for 2-3 minutes.

Add liquid aminos, rice wine vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be much, if any excess liquid in the pan upon completing cooking. It takes about 15-20 mins to cook down.

Serve in a bowl, top with sesame seeds & pickled ginger. You can also serve this over brown rice or cauliflower rice also. Enjoy!


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