Way better than takeout and so flavorful and easy to make, this classic Chinese dish features chicken, vegetables, cashews, and a tangy, slightly sweet and spicy sauce.
Lista de ingredientes
- 1½ Libra boneless, skinless chicken breast, cut into 1-inch pieces
- sal marinho e pimenta moída na hora
- 3 Colheres de sopa óleo de côco
- 2 copos small broccoli florets
- 1 medium red bell pepper, chopped
- 4 green onions, chopped, lighter bottoms and darker green tops separated
- 1 Colheres de sopa molho de alho e pimenta
- 2 colher de chá granulated brown erythritol-based sweetener
- 2 Colheres de sopa gluten-free soy sauce
- 1½ Colheres de sopa rice wine vinegar
- 1/2 copo roasted salted cashews, roughly chopped
- 1 colher de chá sesame oil
- 13.5 oz (about 4 cups or 1.5 10-oz frozen bags) cauliflower rice, heated
Instruções
- Season the chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper.
- In a large skillet with a lid over medium-high heat, heat the coconut oil to shimmering hot. Add the chicken and cook, uncovered, turning occasionally until the chicken is semi-firm and golden in spots, about 5 minutes.
- Add the broccoli, pepper, white and light parts of the green onion, the chili garlic sauce, and 2 tablespoons of water. Bring to a simmer, cover, and cook, stirring occasionally for 3 minutes.
- Uncover and add the sweetener, soy sauce, and rice wine vinegar. Bring to a boil and let the liquid reduce a bit, 4 minutes. Mix in the cashews and heat 1 to 2 minutes.
- Drizzle the sesame oil and sprinkle the scallion greens onto the cashew chicken. Serve immediately with the heated cauliflower rice.
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Keto Cashew Chicken was the first Keto Dish I tried cooking from scratch and it was a HUGE success. Easy to make and now a staple for my weekly meal planning.
Yummy plus the family loved it! The favors were delicious so says my daughter plus the cashews were a hit!