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Keto Cashew Chicken with Cauliflower Rice
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.
Servings: 4 One Serving: 1 heaping cup chicken + 1 cup rice
Ingredients
- 1½ lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 3 Tbsp coconut oil
- 2 cups small broccoli florets
- 1 medium red bell pepper, chopped
- 4 green onions, chopped, lighter bottoms and darker green tops separated
- 1 Tbsp chili garlic sauce
- 2 Tbsp water
- 2 tsp granulated brown erythritol-based sweetener
- 2 Tbsp gluten-free soy sauce (tamari), or liquid aminos
- 1½ Tbsp rice wine vinegar
- 1/2 tsp xanthan gum
- 1/2 cup roasted salted cashews, roughly chopped
- 1 tsp sesame oil
- 13.5 oz (about 4 cups or 1.5 10-oz frozen bags) cauliflower rice, heated
Instructions
- Season the chicken pieces with the salt and 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 the water. Bring to a simmer, cover, and cook, stirring occasionally for 3 minutes.
- Uncover and add the sweetener, soy sauce, rice wine vinegar, and xanthan gum. 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.
Nutritional Information - Macros
- 404 Calories
- 22.1g Fat
- 43g Protein
- 9.5g Total Carbs
- 3.5g Fiber
- 6.5g Net Carbs
Tips
Swap the cashews for macadamia nuts, peanuts, or almonds if you like; just be sure to adjust the macros.