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.