Hey there, food enthusiasts! It’s Anne Carter from Beyond the Bayou Blog. Today’s star on the plate is none other than the delightful Keto Cashew Chicken.
This dish combines tender chicken with crunchy cashews, all coated in a savory, low-carb sauce that perfectly balances flavor and nutrition. Packed with protein and healthy fats, it’s an ideal dinner option that keeps you satisfied without derailing your diet.
Whether you’re a seasoned keto enthusiast or new to the journey, this recipe offers a delightful twist on a classic favorite, bringing a taste of Asian-inspired cuisine right into your kitchen.
Get ready to enjoy a restaurant-quality meal that’s both keto-friendly and incredibly tasty!
Overview: How To Make Keto Cashew Chicken?
If you’re craving Chinese takeout but prefer to cook at home, try this Easy Cashew Chicken recipe. In just 30 minutes, you can whip up a delicious, flavorful stir-fry that rivals your favorite restaurant dish.
To start, prepare the sauce by whisking together hoisin sauce, chili garlic sauce, and a bit of water. This creates a sweet and spicy base for the dish. Then, coat bite-sized pieces of boneless, skinless chicken thighs with cornstarch, salt, and pepper. This helps the chicken achieve a nice, crispy texture when cooked.
Heat vegetable oil in a large nonstick pan over medium-high heat and sauté the chicken until it’s browned and cooked through. Next, add chopped sweet onion and cook until it’s soft and translucent. Stir in minced garlic and cook just until fragrant. Pour in rice vinegar to deglaze the pan, scraping up any delicious browned bits stuck to the bottom.
Reduce the heat and mix in the hoisin sauce blend, letting everything warm through. Finally, add diced scallions and roasted cashews for a burst of flavor and crunch. Serve this savory stir-fry over a bed of hot, cooked white rice, and enjoy a homemade meal that’s both quick and satisfying.
Easy Cashew Chicken Recipe
Equipment
- Cutting Board
- Knife
- Mixing Bowls
- Measuring Spoons
- Wok or large skillet
- Spatula
- Small Saucepan
Ingredients
- 3 tablespoons Hoisin sauce
- 1/2 teaspoon chili garlic sauce
- 3 tablespoons water
- 1 1/2 pounds boneless skinless chicken thighs , cut into 1-inch pieces
- 1 tablespoon cornstarch
- salt and pepper
- 1 1/2 tablespoons vegetable oil
- 1 small sweet onion cut into 1-inch pieces
- 4 cloves garlic minced
- 2 tablespoons rice vinegar
- 6 scallions diced
- 3/4 cup unsalted roasted cashews
- cooked white rice for serving
Instructions
- Whisk together hoisin, chili garlic sauce, and water in a small bowl; set aside.
- Toss chicken with cornstarch, salt, and pepper in a medium bowl.
- Heat oil in a large nonstick pan over medium-high heat; sauté chicken until browned and cooked, about 8-10 minutes.
- Add onion; cook for 3 minutes until soft and translucent. Add garlic; cook for 15 seconds until fragrant. Add rice vinegar to deglaze the pan.
- Reduce heat to medium-low; add hoisin mixture and cook, tossing to combine, for about 1 minute.
- Remove from heat; stir in scallions and cashews. Adjust seasoning with salt and pepper if needed.
- Serve over hot cooked white rice.
Nutrition
Tips that Will Help!
- Prep Everything in Advance: This dish cooks quickly, so have all your ingredients prepped and ready. This means chopping vegetables, measuring sauces, and having the chicken ready to go before you start cooking. It might seem tedious, but it makes the cooking process smooth and stress-free.
- Wok or Fry Pan: Don’t fret if you don’t own a wok. A large fry pan will do the job just as well, giving you the same delicious results.
- Uniform Chicken Pieces: Cut the chicken into even, bite-sized pieces to ensure they cook evenly. This prevents some pieces from being overcooked while others are underdone.
- Don’t Overcook the Chicken: Overcooked chicken can turn rubbery and dry. Simply brown each side, then start adding other ingredients. The chicken will finish cooking in the sauce, staying tender and juicy.
- Consider Chicken Thighs: Boneless, skinless chicken thighs are a great alternative to chicken breasts. They tend to be juicier and more flavorful, and they’re just as easy to prepare.
- Roast the Cashews: If you bought raw cashews, take the extra step to roast them. Spread them on a sheet pan and bake at 350°F for about 5 minutes, or until they’re fragrant. They’ll crisp up as they cool, adding a fantastic crunch to your dish.
- Add a Fresh Garnish: Sliced green onions make a great garnish, adding a pop of color and a hint of fresh flavor at the end.
What Yo Serve with Keto Cashew Chicken?
Can I Use Different Vegetables?
Yes, feel free to mix and match the veggies to use up whatever’s in your produce drawer. Just note that different veggies will have different cooking times.
What Are the Best Cashews for Cashew Chicken?
You’ll want to use roasted and unsalted cashews to make this recipe. I do not recommend using salted cashews otherwise your Cashew nut chicken will be far too salty.