Chinese · Dinner
Chicken With Cashew Nuts (Keto)
Diced chicken thigh stir-fried in a wok with roasted cashews, scallion and garlic, finished in a glossy tamari and sesame sauce thickened with xanthan gum. Served over cauliflower rice, the dish stays savoury and nutty with a touch of erythritol for subtle sweetness.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
612Calories
45.8gProtein
40.9gFat
13.6gCarbs
3.1gSugar
3.9gFiber
1584mgSodium
218mgChol
7.2gSat Fat
870mgPotassium
62mgCalcium
3.4mgIron
0.7mcgVitamin B12
38mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Cut chicken thigh into 1-inch cubes, pat dry, and mince garlic, ginger, and bell pepper. Chop scallion whites and greens separately.
2
Whisk
In a small bowl, whisk tamari, rice vinegar, sesame oil, erythritol, and xanthan-gum slurry until glossy with no lumps.
3
Sear
Heat 1 tablespoon avocado oil in a wok over high heat until shimmering. Add chicken in a single layer and sear 3 to 4 minutes until golden and cooked through, turning once.
4
Toss
Add remaining oil, scallion whites, garlic, ginger, and bell pepper; stir-fry over medium-high heat 1 to 2 minutes until fragrant. Add cashews, pour sauce over, toss with scallion greens for 1 minute until glossy.
5
Plate
Spoon cauliflower rice into a bowl, top with cashew chicken, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 2 oz56g roasted unsalted cashews
- 4 cloves4 cloves garlic
- 44 scallions, whites and greens separated
- 2 tsp2 tsp fresh ginger
- 4 tbsp4 tbsp soy sauce tamari
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp toasted sesame oil
- 2 tsp2 tsp erythritol
- 1 tsp1 tsp xanthan gum whisked into 2 tbsp water
- 4 tbsp4 tbsp avocado oil, divided
- 11 red bell pepper
- 2 pinch2 pinch salt
