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
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!
Nutrition
Calories: 270 | Carbohydrates: 5g | Protein: 32g | Fat: 13g | Fiber: 1g