Low Carb Cashew Chicken

This low carb cashew chicken is a delicious casserole with a terrific combination of flavours including a tasty garlic sauce. This recipe can be adapted to your taste by using vegetables you have on hand, ones that you enjoy the most. Try with a side of fried rice or cauliflower fried rice for a lovely homemade takeout experience.

 

Low Carb Cashew Chicken 

This healthy and versatile recipe is easy to make and you can be enjoying a tasty meal in no time at all.

In this recipe, liquid aminos is used. If you don’t have this on hand, soy sauce can be used instead.

Roasting the Cashews

This recipe includes roasting the cashews before adding them to the dish. This step is not necessary, though it does add a great flavour to the meal.

Making Cashew Chicken

To make this recipe, you will need:

• 1kg (2 pounds) boneless skinless chicken thighs
• 1 tablespoons olive oil
• 1 green capsicum, seeded and cut into 1-inch pieces
• 1 red capsicum, seeded and cut into 1-inch pieces
• 2 onions, cut into 1-inch pieces
• 2 cups broccoli, fresh or frozen
• 2 teaspoons rice wine vinegar
• 3 tablespoons liquid aminos (natural soy sauce alternative)
• 1 ½ teaspoon sesame oil
• 1 teaspoons ground ginger
• 2 cloves garlic, minced or ½ teaspoon garlic powder
• 2 teaspoons chili sauce
• ½ cup cashews
• Salt and pepper, to taste
• Sliced shallots, for garnish

Roast the Cashews

Preheat the oven to 176˚C (350˚F).

Place the cashews on a baking sheet in a single layer.

Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.)

Preparing the Sauce

In a mason jar or bowl, mix together the rice wine vinegar, liquid aminos (soy sauce), sesame oil, ground ginger, garlic and chilli sauce. Set the sauce aside until needed.

Prepare a 9×13 casserole dish with nonstick cooking spray.

Preparing the Casserole

In a large skillet over medium-high heat, add the olive oil.

Season the chicken with salt and pepper and then add to the skillet in batches and brown on all sides.

Transfer chicken to the casserole dish.

In the casserole dish, toss the chicken together with the capsicum, broccoli, and onions.

Pour the sauce mixture over the chicken and vegetables.

Sprinkle over the cashews.

Cover and cook in the preheated oven for 30 minutes. Remove the cover and continue cooking for 15 minutes.

Garnish with sliced green onions. 

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