Keto Cashew Chicken — Asian version (or NOT Keto depending on who you’re feeding)

The best thing about this Keto cashew chicken recipe…

One of the most challenging aspects of eating a Keto diet is that as a Mom, we also need to feed our hungry families, and filling them up with just meat and veggies isn't always an option when you're only buying the higher quality and usually more expensive pastured meats.  I love recipes like this Keto cashew chicken because to adapt it to a more filling and budget-friendly meal for the whole family, I just serve it over rice for them and eat mine without!

By the way…

I have another similar recipe on the blog that is more of a creamy mushroom cashew chicken, also yummy but in a different way.

What's a Keto diet again?

In case you're wondering, “eating keto” is basically just a very low-carbohydrate diet, low enough so you stay “in ketosis” which means your body is using up your fat for fuel instead of using the carbs you're eating as it normally would.  This has been proven to bring about fast weight loss AND help with so many health conditions like diabetes, epilepsy, cancer, Alzheimers, and more…

Personally I've been sort of on-again-off-again with Keto/low-carb/intermittent fasting — sometimes I'll fast until dinner and eat lower carb meals, other times definitely NOT.

See my new post about how I lost 20# even after menopause, woohoo!

One thing I have stuck with consistently though is my lovely Keto wine!  (Get a bottle of keto/no sugar wine for a penny here or read more and watch a wine tasting video here:  no more wine headaches!)

Print Recipe

Keto Cashew Chicken

I only dirty one big pan (my favorite pan) to make this recipe, but I do it in a few different steps.

Note that more oil instead of butter can be substituted below if you'd like, or you could use avocado oil, a little olive oil, or this (unflavored) coconut oil can be substituted for sesame oil too.  I just like to use sesame oil for Asian dishes.

Also, if you don't have all of the veggies on-hand, it's okay, just use what you have.

Servings: 6 servings

Author: Kelly the Kitchen Kop

Ingredients

For the veggies & crunch:

• 2 Tablespoons butter
• 2 Tablespoons sesame oil
• 2 cups roughly-chopped cashews, soaked/dried nuts are best-see this crispy nuts recipe
• 1/2 cup sesame seeds
• 3 Tablespoons butter
• 2 Tablespoons sesame oil
• About 1 onion chopped
• About 1-2 shallots chopped
• A few garlic cloves, about 5-6, minced
• 1 Tablespoon or so of fresh ginger or 2 teaspoons of ground ginger
• About 2 bell peppers, whatever color you have, chopped into bite-sized pieces
• 1 handful sugar snap peas, broccoli, carrots or whatever else you'd like to throw in there, chopped into bite-sized pieces
• 4-5 green onions chopped

For the chicken:

• About 4# boneless skinless chicken breasts, cut into bite-sized pieces (don't have a good local source for healthy pastured chicken, beef, pork, etc.? Click here for a safe online source.)
• 2 Tablespoons sesame oil
• 2 Tablespoons butter
• 2 teaspoons ground ginger
• 1/2 teaspoon sea salt

For the sauce:

• 2 teaspoons ground ginger (or more fresh ginger, cut into small pieces)
• 1/4 cup rice wine vinegar or any Asian flavored balsamic vinegar you may have
• 1/4 cup Tamari or soy sauce or coconut aminos
• 2 Tablespoons chili-garlic sauce if you have one with a clean ingredient label, it's also good without if you can't find it
• Sea salt and pepper to your taste

Rice

• Serve with rice, if you're not eating low-carb. Cook according to the package directions--use broth for part of the liquid for more nutrition and flavor. (Here's how to make bone broth which is so good for your digestion and your immune system! Or click here to get some shelf-stable broth to keep on hand just in case.)

Instructions

• If you're serving with rice, start that first. Then melt butter in a big pan (again, I use my favorite pan for this!), add the oil and cashews and start to stir around until they just start to get a little golden, then add the sesame seeds.  Keep stirring and keep heat low-medium so they don't burn.  Once it's all toasted nicely, remove from the pan into a glass/ceramic bowl.
• Next cook onions and shallots in the butter and sesame oil until starting to get golden, then add in the garlic and ginger and saute 2 more minutes.  Toss in the bell peppers and/or other veggies 'til they just start to get soft.  Remove everything from the pan into a separate glass/ceramic bowl.
• Next cook chicken with oil, butter, ginger, and salt until chicken is no longer pink, about 4 minutes or so on each side.  Remove from the pan into the glass dish with the veggies.
• Start adding the sauce ingredients to the same pan and stir around.  Cook for 2-3 minutes, then add the rest of the ingredients back in except the cashews and sesame seeds.  Taste-test and add more of the sauce ingredients if you think it needs it, maybe add a little more salt and pepper.
• Serve with cashews, sesame seeds, and green onions on top.  I also served it over rice for the family but I ate just the meat and veggies to make it a low-carb meal.  🙂
• Enjoy!

More you might like:

• Keto Cheese Sauce — Who Knew? (Plus: the perfect queso cheese sauce!)

• Purge, Splurge, Fast and Last—4 Steps to Lose Weight and Restore Health (Fasting for Health Reasons Part 1)

• Keto Salmon Dip (Or NOT Keto!)

• Whole30 Napa Slaw Recipe from My Latest Favorite Cookbook

• Stuffed Cucumbers (Keto Appetizer Bites)

• Keto Appetizer: Cheesy Bacon Jalapeño Poppers Recipe

• How to Make Cauliflower Bread (Grain-free, Keto, Paleo, Low-Carb, and YUM), How Meg is Losing 1 Pound/Day, and More… [Videos]