Keto Cashew Chicken W/Cauli Rice
Hello, my fellow foodie adventurers!
Today’s quest brings one of our all-time favorite Chinese takeout dishes straight to your kitchen — but with a delicious keto makeover: Keto Cashew Chicken.Cashew Chicken has always been a beloved favorite in our house — that perfect combination of tender chicken, crisp vegetables, crunchy cashews, and a tangy, slightly sweet, and spicy sauce that keeps you coming back for more. Going keto made our favorite takeout nights a little harder, so we created this low-carb version that captures all the bold flavors we love. Juicy chicken, vibrant broccoli and bell peppers, toasted cashews, and that irresistible sauce come together in one skillet for a restaurant-quality meal you can feel good about enjoying any night of the week.
What You’ll Need (The Quest Inventory)
- 1½ lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp sea salt
- ½ tsp black pepper
- 1 tbsp minced garlic
- ¼ cup coconut oil
- 2 heads broccoli, cut into florets
- 1 red bell pepper, diced
- 4 green onions, diced (plus extra for garnish)
- 1 tbsp chili garlic sauce
- 2 tbsp water
- 2 tsp granulated keto brown sugar (or allulose)
- 2 tbsp soy sauce (or coconut aminos)
- 1½ tbsp rice wine vinegar
- ½ tsp xanthan gum
- ½ cup roasted salted cashews, roughly chopped
- 1 tsp sesame oil
- 12–14 oz cauliflower rice, heated (for serving)
How to Forge the Feast (The Quest Steps)
- 1. Season the chicken pieces with salt, pepper, and minced garlic.
- 2. Heat a large skillet with a lid over medium heat. Add the coconut oil.
- 3. Add the seasoned chicken and cook uncovered, turning occasionally, until the chicken is semi-firm and starting to brown (about 5 minutes).
- 4. Add the broccoli florets, diced red bell pepper, green onions, chili garlic sauce, and water. Stir to combine.
- 5. Bring to a simmer, cover, and cook for 3 minutes, stirring occasionally.
- 6. Uncover and stir in the keto brown sugar, soy sauce, rice wine vinegar, and xanthan gum.
- 7. Bring to a boil and let the sauce reduce slightly for about 4 minutes until thickened.
- 8. Stir in the chopped cashews and cook for another 2 minutes.
- 9. Drizzle with sesame oil and sprinkle with extra green onions.
- 10. Serve hot over a bed of heated cauliflower rice.
Tips Tricks & Tasty Variations
Cooking Tips:
- Don’t overcook the vegetables — they should stay crisp-tender.
- Xanthan gum helps thicken the sauce quickly. Start with ½ tsp and add more if needed.
- For extra heat, add more chili garlic sauce or a pinch of red pepper flakes.
Tasty Variations:
- Swap chicken for shrimp or beef.
- Add zucchini, snow peas, or mushrooms for more vegetables.
- Make it milder by reducing the chili garlic sauce and cayenne.
- Top with a sprinkle of sesame seeds for extra crunch and presentation.
This Keto Cashew Chicken is proof that you don’t have to miss your favorite takeout flavors just because you’re eating low-carb. It’s fast, flavorful, and family-approved!Tag me when you make it — I’d love to see your version next to that steaming cauliflower rice!
Keto Cashew Chicken W/Cauli Rice
A delicious low-carb take on the classic Chinese takeout favorite. Tender chicken, crisp broccoli, red bell peppers, and crunchy cashews are tossed in a tangy, slightly sweet, and spicy sauce. Served over cauliflower rice, this one-skillet meal delivers all the bold flavors you love — without the carbs.
Ingredients
- 11/2 lb boneless skinless chicken breasts
- 1 tbsp sea salt
- 1/2 tsp black pepper
- 1 tbsp minced garlic
- 1/4 cup coconut oil
- 2 heads broccoli florets
- 1 red bell pepper diced
- 4 green onions diced
- 1 tbsp chili garlic sauce
- 2 tbsp water
- 2 tsp allulose brown sugar
- 2 tbsp soy sauce
- 11/2 tbsp rice wine vinegar
- 1/2 tsp xanthan gum
- 1/2 cup roasted salted cashews roughly chopped
- 1 tsp sesame oil
- 14 oz cauliflower rice heated
Instructions
- Season the chicken pieces with salt, pepper, and minced garlic.
- Heat a large skillet with a lid over medium heat. Add the coconut oil.
- Add the seasoned chicken and cook uncovered, turning occasionally, until the chicken is semi-firm and starting to brown (about 5 minutes).
- Add the broccoli florets, diced red bell pepper, green onions, chili garlic sauce, and water. Stir to combine.
- Bring to a simmer, cover, and cook for 3 minutes, stirring occasionally.
- Uncover and stir in the keto brown sugar, soy sauce, rice wine vinegar, and xanthan gum.
- Bring to a boil and let the sauce reduce slightly for about 4 minutes until thickened.
- Stir in the chopped cashews and cook for another 2 minutes.
- Drizzle with sesame oil and sprinkle with extra green onions.
- Serve hot over a bed of heated cauliflower rice.