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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 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
  • 4-5 green onions chopped
  • 1 Tablespoon or so of fresh ginger or 2 more teaspoons of ground ginger
  • A few garlic cloves about 5-6, minced
  • About 2 bell peppers, whatever color you have, chopped into bite-sized pieces
  • 1 handful sugar snap peas chopped into bite-sized pieces

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:

  • Another 2 teaspoons ground ginger
  • 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 and low-carbs -- it's also good without if you can't find it
  • Sea salt and pepper to your taste

Rice (if you're not eating low-carb):

Instructions

  • First 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, shallots, and/or garlic, ginger, etc. until golden in the butter and sesame oil.  You may want to start the regular onion or shallots before the other stuff, as they take longer to lightly brown.  When they're almost done, toss in the bell peppers and/or peas '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 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 and sesame seeds on top.  I also served it over rice for the family but I ate just the meat and veggies to make it a Keto meal.  :)
  • Enjoy!