Make this Chinese takeout favorite in less than 30 minutes! Tender chicken thighs covered in my delectable teriyaki sauce, topped with chopped cashews. This one skillet stir-fry dinner is sweet, savory and with the right amount of crunch in every bite.
You are going to love this easy keto cashew chicken recipe. It is so easy, you can have it on your dinner table in 30 minutes. The longest part of the process is getting the chicken thigh pieces nice and crispy in the skillet. After that it is smooth sailing!
This dish is really light, so feel free to add a nice hearty side dish. I give some suggestions below.
Pro tip:
- I like to cook the chicken pieces in a non-stick skillet over medium high heat. The chicken will release a lot of juice, but if you're patient, the liquid will evaporate and the chicken will then get nice and crispy. The whole process can take as much as 20 minutes.
Serving suggestions
- Since this dish is Asian inspired, the go-to would be rice. For keto, I like to get steam bags of cauliflower rice in the freezer section of the grocery store.
- You can also serve this with a side of vegetables like my Keto Green Beans with crispy bacon. I would omit the bacon when serving it with Keto cashew chicken.
- This keto asian chopped salad would be amazing on the side!
Keto Cashew Chicken
Make this Chinese takeout favorite in less than 30 minutes! Tender chicken thighs covered in my delectable teriyaki sauce, topped with chopped cashews. This one skillet stir-fry dinner is sweet, savory and with the right amount of crunch in every bite.
Servings: 4
Calories: 270
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 6 Boneless Skinless chicken thighs, cut into 1 inch pieces
- ¼ Cup Soy sauce or Tamari for gluten free
- 3 Tablespoons sugar free brown sweetener
- 1 Clove Garlic, minced
- 1 teaspoon grated ginger
- ½ cup water
- ¼ teaspoon xanthan gum
- ½ Cup Cashews, chopped
- sliced green onions for garnish
Instructions
- In a large non-stick skillet over medium high heat, add in your chicken thighs. Cook until chicken is crispy, about 20 minutes. I like to keep cooking them beyond doneness as chicken thighs can holdup to that. The liquid from the chicken will evaporate, and the chicken pieces will get a nice crispy coating.
- Combine the sauce ingredients in a small bowl or glass measuring cup: soy sauce, sweetener, garlic, ginger, and water.
- Once your chicken thighs are cooked through and crispy, pour all of the sauce over the chicken. Sprinkle with the xanthin gum and allow to come to a boil. Let cook for 5 minutes to thicken.
- Stir in your crushed cashews and top with the sliced green onions. Serve and enjoy!
Servings: 4
Nutrition per serving
Calories: 270 | Carbohydrates: 5g | Protein: 32g | Fat: 13g | Fiber: 1g
Donna says
Made this today and added broccoli.the flavor flavor using chicken thighs and it's not too salty. My guys love it. Great recipe, Jennifer. Thanks for sharing.
Ruth says
Excellent dish and easy to make. Served it over fried cauliflower rice
Colin Francis says
Thanks dear