Fantastic Chinese dinner party last evening…Recipes over next few days….

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

ABOUT THIS RECIPE

This cashew chicken is a delicious homemade version of a classic takeout favorite, but low-carb

INGREDIENTS

Chicken and Vegetables

• 2 lbs boneless, skinless chicken breast, cut into 1-inch pieces
• 1 cup roasted cashews
• 2 tablespoons hazelnut, almond or macadamia nut oil
• 2 cloves garlic, minced or grated
• 2 teaspoons fresh ginger, minced or grated
• 1 green, 1 red and 1 yellow bell pepper
• 4 scallions, sliced into 1-inch pieces, with green tops reserved for garnish

 Sauce

• 4 tablespoons tamari soy sauce (wheat-free)
• 1 tablespoon oyster sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sweetener or equivalent
• 2 tablespoons coconut flour to thicken, added to cold water or chicken broth as below; mix until combined without lumps
• 1/4 cup water or chicken broth
• Other Asian sauces of your choice…I added a keto-friendly sweet-and-spicy sauce for extra flavor.

INSTRUCTIONS

1. Prepare the chicken: Pat the chicken dry and cut it into bite-sized pieces.
2. Toast the cashews: Place the cashews in a dry skillet over medium heat. Toast for 2 to 3 minutes, stirring frequently, until golden. Remove from the pan and set aside.
3. Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sweetener, coconut flour, and water or chicken broth.
4. Cook the chicken: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and sauté for about 30 seconds. Increase the heat and add the chicken. Stir-fry until browned and cooked through. Remove the chicken from the pan and set aside.
5. Cook the vegetables: Add the remaining tablespoon of oil to the same pan. Add the bell peppers and scallion whites. Stir-fry until the vegetables are crisp-tender but not soggy.
6. Combine everything: Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables and toss well to combine. Cook for 2 to 3 minutes, until the sauce thickens and coats the chicken and vegetables.
7. Add the cashews: Stir in the toasted cashews and sliced scallion greens over each serving, if freezing leftovers.
8. Serve: Over steamed cabbage or cauliflower rice for a lower-carb option. Garnish with additional cashews or scallions, if desired.

Freezes well, but cashews may become soggy. If you plan to freeze leftovers, add the cashews when serving each portion.

NUTRITION INFORMATION

Makes approximately 6 servings

Per Serving:

• Calories: 378
• Total Fat: 19.1 g
• Saturated Fat: 3.2 g
• Cholesterol: 165 mg
• Sodium: approximately 75 mg*
• Total Carbohydrates: 13.2 g
• Dietary Fiber: 1.9 g
• Net Carbohydrates: 11.3 g
• Sugars: approximately 5 g
• Protein: 38.5 g

Entire Recipe:

• Calories: approximately 2,265
• Total Fat: 114.5 g
• Protein: 231 g
• Total Carbohydrates: 79 g
• Dietary Fiber: 11.4 g
• Net Carbohydrates: 67.6 g