A Cashew Chicken that’s better than takeout and better for you too! Stir-fried chicken and vegetables are served with crunch cashews in a savory ginger sauce in this easy low carb recipe.
We love making healthier homemade versions of our favorite takeout dishes. Have you tried our Chicken Fried Cauliflower Rice or this Egg Roll Bowl yet? Both are flour free and delicious.
Why This Chicken Dinner Is Best
Today we’re putting a healthier spin on one of our favorite restaurant meals.
Cashew Chicken is a staple of Chinese American restaurants where bites of chicken and cashews are served in a thick, garlicky brown sauce, usually over rice. Delicious, but not exactly low carb!
- One skillet recipe – You cook everything right in the same skillet or wok.
- No sugar or sweeteners – Unlike restaurant versions that tend to be loaded with them.
- Flavorful sauce – Salty and savory with the perfect spicy kick!
- Easy and versatile – Make it your own by adding your favorite stir-fry vegetables.
- Keto friendly – Next time you find yourself reaching for that takeout menu, you can make this instead!
Ingredient Notes
- Soy sauce – Use a gluten free brand or substitute liquid aminos in the sauce recipe.
- Fresh ginger – Adds spice and flavor to the sauce. You can use the ginger paste that comes in tubes if you don’t have fresh ginger available.
- Chicken – Both chicken breasts and chicken thighs will work.
- Cashews – Roasted unsalted cashews are best for this cashew chicken recipe.
Tips and Tricks
- Make dinner easier by assembling the sauce ingredients and chopping your vegetables ahead of time. Store them separately in the fridge until you’re ready to cook.
- Cashew Chicken tastes wonderful served on a bed of cauliflower rice. Sprinkle sesame seeds on top and extra chili flakes for more spice!
- Leftovers keep well for about 4 days in the refrigerator. You can reheat the leftovers in the microwave or on the stove top.
Recipe FAQs
Red bell pepper, carrots and broccoli are three that taste especially delicious in this chicken recipe. Add them to the wok or skillet with a tablespoon of olive oil and cook until fork tender.
This version of cashew chicken definitely has some heat, but it’s not overpowering at all. Of course, you can always make it more or less spicy by adjusting the amount of red chili flakes you add to the sauce.
Ground ginger (the powdered kind you use in baked goods) will not give you the same results in this recipe. The fresh grated ginger root has a much more bright and complex flavor that gives the sauce much of it’s incredible flavor!
You can use any hand held or box grater for grating ginger. Make sure to remove the thin peel before grating the ginger. Or you can cut the root in half and grate the exposed flesh, being careful to avoid the peel.
The cashew chicken you know and love from your neighborhood takeout join is, unfortunately, not the most nutritious dish in the world.
This homemade cashew chicken though? It’s packed with protein and nourishing veggies and free of added sugars. There are no additives or preservatives; it’s made with fresh ingredients you actually recognize!
More Gluten Free Chicken Dinners
- Chicken Bacon Ranch Salad
- Garlic Parmesan Chicken Wings
- Chicken Alfredo Zoodles
- Cilantro Lime Chicken
- Crack Chicken Casserole
Cashew Chicken
A Cashew Chicken that's better than takeout and better for you too! Stir-fried chicken and vegetables are served with crunch cashews in a savory ginger sauce in this easy low carb recipe.
Ingredients
For the Sauce
- 1/2 cup liquid aminos (or soy sauce)
- 1/4 cup water
- 2 teaspoons sesame oil
- 2 teaspoons fresh ginger, grated
- 1 teaspoons crushed red pepper flakes
For the Chicken
- 2 pounds boneless, skinless chicken breasts (or thighs), cut into bite size pieces
- 2 Tablespoons olive oil, divided
- 1 large green pepper, seeded and cut into bite size pieces
- 1 yellow onion, diced
- 2 green onions, sliced
- 2 garlic cloves, chopped
- 1 cup roasted cashews
- 1 Tablespoon sesame seeds
Instructions
- For the sauce, combine all the ingredients with a whisk. Set aside.
- Heat 1 Tablespoon olive oil in large skillet (or wok). Add chicken and cook over medium heat. Turn and cook evenly until chicken is golden brown and fully cooked. Remove chicken from skillet and place on a plate.
- To the skillet (wok) add remaining Tablespoon of oilve oil. Add pepper and onion. Stir until onion is transluscent and pepper is tender. Add sliced green onion and chopped garlic. Stir until fragrant (about 1 minute).
- Add the chicken back to the skillet with the roasted cashews (and vegetables). Pour sauce over the top and heat for a couple minutes until sauce is bubbly and warm.
- Serve with cauliflower rice and sprinkle with sesame seeds and chili flakes (if desired).
Notes
- Red bell peppers, carrots, and broccoli can also be added. Cook vegetables together until fork tender.
- Store leftovers in airtight container for up to 4 days. Reheat in a pan or microwave.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 469Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 129mgSodium: 1428mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 53g
Low Carb Cashew Chicken is a nutritious and delicious alternative to the restaurant favorite!