If you’re a fan of Asian cuisine you’re going to love this keto cashew chicken recipe served with cauliflower rice. Low-carb stir-fry never tasted so good.
Prep Time:5 minutes
Total Time:20 minutes
1–½ pounds boneless skinless chicken breasts (diced into 1” pieces)
1– ½ teaspoons salt
½ black pepper
2 tablespoons arrowroot powder
2 tablespoons avocado oil
1/4 cup coconut aminos
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon sesame oil
1/4 teaspoon chili paste
1 tablespoon monk fruit
1/4 cup chicken stock
2 large garlic cloves, finely minced
1” piece of garlic, finely minced
1 red bell pepper
1 cup snap peas
2 cup broccoli florets
1 small onion
1 cup cashews
In a large saute pan or wok set over medium heat, add cashews to the pan and toast until fragrant. Agitate the pan occasionally to prevent burning. When cashews are golden brown, remove from heat and place on a plate or dish.
Add chicken to a large bowl or plate and coat with arrowroot, ½ teaspoon salt, and ¼ teaspoon pepper.
Add 1 tablespoon avocado oil to the saute pan or wok and heat to medium-high. Once the pan is hot, add chicken in a single layer giving each piece space to brown properly. Cook for 4-5 minutes per side until golden brown. Transfer to a plate.
Add remaining avocado oil to the pan along with ginger and garlic. Cook for 1-2 minutes, then add all of your vegetables. Saute for 5-7 minutes until tender.
Return chicken to the pan with vegetables and add coconut aminos, chili paste, chicken stock, and monk fruit. Toss together and cook for an additional 2-3 minutes.