Remove from heat, stir in the roasted cashews, then serve the keto cashew chicken over riced cauliflower. Cook the cashew chicken for 3 to 5 minutes or until the sauce thickens. Whisk the xanthan gum into the sauce, then pour it into the pan and bump the temperature to high. Add the bell pepper pieces and cook another 2 minutes. Cook for about 5 minutes, stirring occasionally. Heat the oil in a skillet, then cook the onions for a minute. Stir together the marinade ingredients (except the xanthan gum), then pour 2-3 tablespoons of the sauce over the chicken and let it sit for 10 minutes. Marinate the chicken, sauté the stir fry, pour in the sauce and stir in the cashews- this easy cashew chicken recipe is as simple as that! I serve this keto cashew chicken with sliced green onions and red pepper flakes but these are optional. Choose roasted/salted cashews for ease (or you can roast raw cashews for 10-15 minutes at 350☏). Chop the onion and bell pepper into small, ½-inch pieces. If using coconut oil, choose unrefined coconut oil for a more neutral taste. You'll need to cut them into small, 1-inch pieces. Use boneless/skinless thighs for the sake of ease. Tamari (gluten-free soy sauce), coconut aminos, toasted sesame oil, chicken broth, liquid monk fruit sweetener (optional), black pepper and xanthan gum. Here's what you will need to make low-carb cashew chicken: In fact, I use some of the same ingredients found in other low-carb versions of Asian-inspired dishes, like my Filipino chicken adobo and this low-carb beef bulgogi. This keto cashew chicken recipe reminds me slightly of keto bourbon chicken, but it's more of a stir-fry and less sweet. a few changes is all it takes to create your own delicious cashew chicken at home! the ingredients
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