This paleo & keto cashew chicken recipe is a 30-minute meal that features tender, stir-fried chicken in a thick and flavorful sauce with cashews that tastes just like take-out, only better!
This keto cashew chicken (along with this tikka masala!) is one of my favorite take-out fake-out recipes!
It only takes 30 minutes, one skillet, and tastes just like your favorite take-out, only better!
The chicken is super tender and coated in a thick, flavorful sauce with cashews.
Then, serve over cauliflower rice and you have your own restaurant-quality meal that's easy and ready within 30 minutes, but healthier and diet-friendly!
And if you're looking for more low-carb Asian recipes, I think you'll love these Orange Chicken, Teriyaki Chicken, Beef And Broccoli, and Sweet And Sour Chicken recipes!
Frequently asked questions
While chicken breasts can be substituted, I don't recommend it. Chicken breasts will likely turn out dry while thighs remain juicy and tender.
No! Feel free to use any sweetener you prefer! I like to use a golden/brown keto sweetener, but any sweetener will work. If you choose to use pure allulose, however, it's not quite as sweet as other sweeteners so you may need to add a bit more.
Fish sauce is made from, you called it - fermented fish!!! It's usually found on the International or Asian food aisle. It adds a sweet, salty, earthy, and complex umami flavor. While you can omit it, I don't recommend doing so because it will taste a bit flat & boring without it.
Easy instructions
Start by gathering all of your ingredients. I have everything you'll need in the picture above except the sherry cooking wine - just because I forgot, sorry!
Mix together the sauce ingredients in a small bowl and set aside. The ingredients include:
- coconut aminos (or soy sauce)
- sesame oil
- sweetener
- rice vinegar
- fish sauce
For the chicken: Chop the thighs into bite-sized pieces and pat dry with a paper towel, if needed. If the chicken has excess water on it, it will not brown properly.
Add the oil to a large skillet over medium-high high heat. Once hot, add the chicken in a single layer. Be sure not to over-crowd the skillet and cook in batches if needed.
Then, sprinkle with sea salt. Leave it alone for 1 to 2 minutes to give it a chance to brown. Once nicely browned, stir it around so the rest of the chicken can brown.
Stir in some garlic, ginger, and a green bell pepper. Cook an additional 2 to 3 minutes, or until the pepper is tender and the chicken is cooked through.
De-glaze the pan (scrape up all the yummy bits on the bottom!) with some sherry cooking wine.
While broth can be substituted, I highly recommend sherry cooking wine because it adds a fantastic flavor!
Add the sauce and stir to combine. Then, stir in ¼ tsp. xanthan gum to thicken.
💭Tip: Mix the xanthan gum with a small amount of oil or melted butter to prevent it from clumping!
Stir in some unsalted cashews. Serve with stir-fry vegetables over cauliflower rice, garnish with onions, and serve!
Storage
- Store: Low-carb cashew chicken is best served fresh while the cashews are crunchy, but it can be stored covered in the refrigerator for 3 to 5 days. Allow to cool completely before placing in the fridge.
- Reheat: Stir-fry in a skillet over medium-high heat until heated through or reheat in the microwave.
Top tips and substitutions
- While chicken broth can be substituted, I highly recommend sherry cooking wine because it adds a fantastic flavor!
- While chicken breasts can be substituted, I don't recommend it. Chicken breasts will likely turn out dry while thighs remain juicy and tender.
- Feel free to use any sweetener you prefer!
- While you can omit the fish sauce, I don't recommend doing so because it will taste flat & dull without it.
- For Paleo, you can replace the xanthan gum with 1 ½ tablespoon of tapioca or arrowroot flour mixed with 2 Tbsp. of cold water. Then, bring the mixture to a boil, add the tapioca slurry, and stir until thickened.
If you've tried this low-carb keto cashew chicken please let me know what you think in the comments below!
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📖 Recipe
Keto Cashew Chicken
Ingredients
- ¼ cup Coconut Aminos - or gluten-free soy sauce (a bit stronger, so use less)
- ½ tsp. Sesame Oil
- 1 tablespoon Swerve Golden Sweetener - or preferred sweetener
- 1 tablespoon Rice Vinegar
- 1 tablespoon Fish Sauce
- 2 Tbsp + ½ tsp. Avocado Oil - or oil of choice, DIVIDED
- 8 Boneless, Skinless Chicken Thighs
- Sea Salt - as needed (I usually use around ½ tsp.)
- 1 tablespoon Minced Garlic
- 1 ½ tsp. Ground Ginger
- 1 whole Green Bell Pepper
- ¼ cup Sherry Cooking Wine - sherry wine, or chicken broth
- ¼ teaspoon Xanthan Gum
- ¼ cup Unsalted Cashews
- Cauliflower Rice - for serving
- 1 whole Green Onions - for serving
Instructions
- In a medium bowl, mix together the coconut aminos (or soy sauce), sesame oil, sweetener, rice vinegar, and fish sauce. Set aside.
- Chop the chicken thighs into bite-sized pieces and pat dry with a paper towel, if needed. If the chicken has excess water on it, it will not brown properly. Set aside.
- Add 2 Tablespoons of oil to a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Be sure not to over-crowd the skillet and cook in batches if needed.
- Then, sprinkle with sea salt. Leave it alone for 2 to 3 minutes to give it a chance to brown. Once nicely browned, stir it around so the rest of the chicken can brown and cook another 2 to 3 minutes.
- Stir in the garlic, ginger, and green bell pepper. Cook an additional 2 to 3 minutes, or until the pepper is tender and the chicken is cooked through.
- Add the sherry cooking wine and de-glaze the pan (scrape up all the yummy bits on the bottom). Allow to bubble for 30 seconds to a minute.
- Add the sauce and stir to combine. Then, mix together the xanthan gum with ½ teaspoon of oil or melted butter in a small bowl. Pour the mixture into the skillet and stir until thickened.
- Remove from heat and stir in the unsalted cashews.
- Serve over cauliflower rice, garnish with onions, and serve!
- Leftovers can be stored in the fridge for 3 to 5 days.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Cashew Chicken YouTube Video!
- While chicken broth can be substituted, I highly recommend sherry cooking wine or sherry wine because it adds fantastic flavor! It's usually found on the vinegar aisle.
- While chicken breasts can be substituted, I don't recommend it. Chicken breasts will most likely turn out dry while chicken thighs will remain juicy and tender.
- Feel free to use any sweetener you prefer!
- For Paleo, replace the xanthan gum with 1 ½ tablespoon of tapioca or arrowroot flour mixed with 2 Tbsp. of cold water, use coconut palm sugar for the sweetener, and replace the sherry cooking wine with sherry wine or chicken broth. To add the tapioca/arrowroot slurry: Bring the sauce to a boil, add the slurry, and stir until thickened.
- Fish sauce is usually found on the International or Asian food aisle. It adds a sweet, salty, earthy, and complex umami flavor. While you can omit the fish sauce, I don't recommend doing so because it will taste a bit flat & boring without it.
- To cook in batches means to cook as much chicken as will comfortably fit in the pan. When the chicken is done, set it aside and cook the remaining chicken. Then, add the first batch of chicken back to the pan and continue on with the recipe.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
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