Recipes

Meal-prepped keto cashew chicken tonight…my current favorite keto recipe!





his is my current FAVORITE keto entree. It’s great on its own or served in butter lettuce as a wrap. If you are a fan of cauliflower rice it would go great with that too. For me and my husband this more realistically makes 4 servings as we eat it on it’s own.I use peanut oil instead of avocado oil, and peanuts instead if cashews (I add the nuts in with the cooked chicken at the end), and I have not tried it without xanthan gum.

Keto Cashew Chicken

Servings: 6

Calories: 385 kcal, NC: 5

Ingredients:

1 1/2 lb boneless skinless chicken thighs , cut into 1″ chunks (can also use chicken breasts)

1/8 teaspoon sea salt, or to taste

1/8 teaspoon black pepper, or to taste

1.5 tablespoons avocado oil, for frying

2 cups broccoli florets

1 medium red bell pepper, cut into bite-sized chunks

1/2 cup roasted cashews

toasted sesame seeds, for garish

chopped green onions , for garnish

FOR THE SAUCE:

6 tablespoons bone broth, OR compliant chicken broth

3 tablespoons liquid aminos

1 teaspoon Red Boat fish sauce (leave out if preferred but adds so much umami flavor)

2 teaspoons sesame oil

1 teaspoon apple cider vinegar

1 teaspoon five spice powder

1/8 teaspoon red chili flakes, to taste

1/2 teaspoon fresh minced ginger

2 cloves garlic, minced

1/2 teaspoon xanthan gum (optional – to thicken sauce)




Instructions:

Season chicken with salt, pepper. Allow to sit while you make the bowl.

To make the sauce and marinade, whisk together the broth, aminos, sesame oil, vinegar, five spice powder, chili flakes. Toss chicken with 1/2 tablespoon of the sauce. Allow to marinate for 10 minutes.

Add avocado oil to a hot wok or pan. Sear the chicken until brown then transfer to a plate.

Add a little bit more avocado oil then add broccoli and bell peppers. Cook for about 2-3 minutes or until tender crisp.

Stir in the remainder of the sauce. Sprinkle in xanthan gum, if you want a thicker sauce.

Add the cooked chicken back to the pan until heated through. Sprinkle with toasted sesame seeds and green onions and serve over cauliflower rice or lettuce wraps.

 


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