Cashew Chicken

I love this healthy twist on the original Cashew Chicken. I love going out to eat and ordering this, because I have always been too intimidated to cook with nuts. I finally made it and it was so easy. I had to share the recipe with you guys because it was so simple and tasted even better from home.

We’ve been eating low carb around here in preparation of the wedding and let me tell you, it is NOT fun. All I want are Christmas treats.

I’ve been messing around with a few low carb recipes and finally found one that I will probably make even when we aren’t watching our carb intake.

how to make cashew chicken

Step 1: In a pan over medium heat, roast cashews until golden brown. I didn’t add any oil to them. I just let them cook in a pan until they started to get golden spots on them.

You could add a little oil if you desire, but you don’t want soggy cashews.

Step 2: Remove cashews from pan and set aside.

Step 3: Add canola oil and chicken (diced into one inch pieces) to pan and cook until chicken is completely cooked through.

Be sure you are using thawed chicken and not frozen. The frozen chicken will take longer to cook and be dry.

Step 4: Add peppers, onions, and garlic to pan and cook for 2-3 minutes or until peppers begin to soften.

Step 5: Add the sunflower oil, white rice vinegar, garlic sauce, soy sauce, ginger, salt, and pepper and stir until sauce thickens.

Step 6: Mix in cashews and mix until coated in sauce (there won’t be a lot of sauce left in the pan.)

Step 7: Serve over rice or noodles. We served ours over cauliflower rice to keep with the low carb theme.

You could also serve this over zoodles (zucchini noodles).

looking for recipe shortcuts?

The best part of this dish is the roasted cashews, obviously, but the creamy sauce and fresh green peppers put it over the top.

However, I think my favorite ingredient used in this recipe are the freeze dried onions, and freeze dried minced garlic that I found at my local Kroger Store. They are usually found by the spices.

Once put into any type of moisture they immediately return to their original state and taste exactly like fresh would.

So if you hate chopping onions or mincing garlic, be sure to check out those products (That was not a sponsored thing, I for reals am just obsessed with them). They honestly make cooking a breeze.

Because of that little shortcut, this recipe was ready in 15 minutes, which is all I have to spare this time of year.

watch how to make our other favorite, Asian inspired dish

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes your family will love. Each one is tried and true, so you know even your picky eaters will love it.

Watch how to make our favorite, Copycat PF Chang’s Chicken Lettuce Wraps, here:

looking for more asian inspired recipes?

Sesame Asian Steak Skewers
Asian Beef and Snow Peas
Baked Asian Zucchini
Slow Cooker Asian Glazed Chicken
Slow Cooker Beef and Broccoli

Serves: 4

Serves: 4

Cashew Chicken

15 minCook Time

15 minTotal Time

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Ingredients

  • 1/4 cup cashews
  • 2 boneless skinless chicken breasts
  • 2 Tablespoons canola oil
  • 1 green pepper, chopped
  • 1/4 cup chopped red onion
  • 2 teaspoons minced garlic
  • 1 Tablespoon sunflower oil
  • 1 Tablespoon white rice vinegar
  • 1 Tablespoon chili garlic sauce
  • 2 Tablespoons soy sauce
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. In a pan over medium heat, roast cashews until golden brown.
  2. Remove cashews from pan and set aside.
  3. Add canola oil and chicken (diced into one inch pieces) to pan and cook until chicken is completely cooked through.
  4. Add peppers, onions, and garlic to pan and cook for 2-3 minutes or until peppers begin to soften.
  5. Add remaining ingredients and stir until sauce thickens.
  6. Mix in cashews and mix until coated in sauce (there won't be a lot of sauce left in the pan.)
  7. Serve over rice or noodles. We served ours over cauliflower rice to keep with the low carb theme.
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Recipe Adapted from Keto Connect

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