This Keto Cashew Chicken is a low carb stir fry dish that you will love. It is an Keto friendly take on our favorite Chinese Food.
This is an easy at home take on a Chinese-American favorite. It combines chicken, with cashews and either a light brown garlic sauce from chicken stock, soy sauce and oyster sauce.
This amazing recipe is one of my favorites that I normally order when I get Chinese take out. The flavors just make me so happy and it is something unique for your flavor palate.
Keto Cashew Chicken
This a very quick dinner that you cane make on busy weeknights. You can layer the low carb cashew chicken it over some cauliflower rice.
Ingredients
- 2 Tbsp avocado oil
- 1½ pounds chicken breasts
- 1 medium red bell pepper, thinly sliced
- 1 green onion, thinly sliced
- 1 tsp fresh ginger, finely minced or grated
- 1/3 cup cashews, raw
- ½ tsp garlic, grated
- Salt and pepper, to taste
- 1 bunch baby Bok choy, leaves separated
- 3 Tbsp toasted sesame oil
- 2 Tbsp tamari or soy sauce
- 2 Tbsp toasted sesame seeds, for garnish
Ingredient Swaps
If you have chicken thighs, you can use that instead of chicken breasts in this recipe.
Tools & Supplies
- Wok or Skillet
Here are some of my favorite KETO Kitchen Tools and Gadgets that you have to check out!
How to Make Keto Low Carb Chicken Stir Fry?
Start by laying the chicken breast flat on the cutting board. Then, slice the chicken crosswise across the grain into 1/4 inch strips.
Cut the peppers into strips by flattening out the pepper so it is a rectangle and slicing long pieces julienne style.
Next, cut the green onions on a side angle. Grate the ginger and the ginger.
Heat up the wok pan or skillet with high sides to high heat. Then, add the avocado oil.
Add the chicken and cook, stirring occasionally, until the chicken is nicely browned on all sides, around 3 minutes.
Then, add bell pepper, green onion, ginger, cashews and garlic powder.
Season with salt and black pepper, to taste.
Stir fry the veggies until they become crisp-tender, around 2-3 minutes.
Add the bok choy, sesame oil, and tamari or soy sauce.
Continue to stir fry until the Bok Choy wilts and the other ingredients are coated, approximately 1-2 minutes.
Remove from heat and transfer to individual serving plates.
Garnish with toasted sesame seeds, if desired, and serve immediately. Enjoy!
Wine Pairing with Keto Cashew Chicken
The best wine pairing that I have found for this recipe is this Gallivant Sauvignon Blanc. It is delicious and has low residual sugar only .5 grams per bottle.
The wine pairs extremely well with take out recipes like Chinese Food, Thai Food, and Vietnamese Food. In this case, it pairs well with this better than take out recipe. 😉
Since it is Clean Crafted wine, it will be a lower carb choice than most red wines. Learn more about residual sugar here.
More Keto Recipes
Here are some more of our favorite Keto recipes:
- Low Carb Grilled Green Onions Recipe
- KETO White Chicken Chili
- EASY Keto Bread Recipe
- KETO Instant Pot Beef Ribs
- Low Carb Sesame Chicken
Keto Cashew Chicken
Ingredients
- 2 Tbsp avocado oil
- 1 ½ pounds chicken breasts
- 1 red bell pepper thinly sliced
- 1 green onion thinly sliced
- 1 tsp ginger fresh, finely minced
- 1/3 cup cashews raw
- ½ tsp garlic
- Salt and pepper to taste
- 1 Bok choy leaves separated
- 3 Tbsp sesame oil
- 2 Tbsp soy sauce
- 2 Tbsp sesame seeds for garnish
Instructions
- Start by laying the chicken breast flat on the cutting board. Then, slice the chicken crosswise across the grain into 1/4 inch strips.
- Cut the peppers into strips by flattening out the pepper so it is a rectangle and slicing long pieces julienne style.
- Next, cut the green onions on a side angle. Grate the ginger and the ginger.
- Heat up the wok pan or skillet with high sides to high heat. Then, add the avocado oil.
- Add the chicken and cook, stirring occasionally, until the chicken is nicely browned on all sides, around 3 minutes.
- Then, add bell pepper, green onion, ginger, cashews and garlic powder.
- Season with salt and black pepper, to taste.
- Stir fry the veggies until they become crisp-tender, around 2-3 minutes.
- Add the bok choy, sesame oil, and tamari or soy sauce.
- Continue to stir fry until the Bok Choy wilts and the other ingredients are coated, approximately 1-2 minutes.
- Remove from heat and transfer to individual serving plates.
- Garnish with toasted sesame seeds, if desired, and serve immediately. Enjoy!
This is such a great recipe!
Hi there, This looks really good. I think you need a proof reader tho. A number of typos and other mistakes in the above text. Here’s what I found so it can be cleaned up:
———-
cane make on busy weeknights. You can layer the low carb cashew chicken it over some cauliflower rice (cane s/b can and the “it” is not needed)
Grate the ginger and the ginger. (Maybe the second ginger is garlic?)
Then, add bell pepper, green onion, ginger, cashews and garlic powder. (Garlic powder is not in the ingredient list… grated garlic?)
It combines chicken, with cashews and either a light brown garlic sauce from chicken stock, soy sauce and oyster sauce. (The “either” has no matching OR, no chicken stock in ingredient list, no oyster sauce in ingredient list)
—->> Hope this helps
Thanks so much! I need to get my husband to proof read for me. Right now, we are juggling so much with virtual school and running 2 business. I will make the changes now. 🙂