This Low Carb Cashew Chicken recipe is a delightful spin on the classic Chinese takeout dish that is both nutritious and satisfying. Featuring tender chicken pieces stir-fried with crunchy cashews, vibrant vegetables, and a savory sauce, this dish is perfect for anyone looking to enjoy a flavorful meal while keeping their carb intake in check. The combination of textures and tastes makes it a standout dish that you’ll want to make again and again, proving that healthy eating can be both delicious and fulfilling.
Why You Will Love This Recipe
Readers will adore this low carb cashew chicken recipe for several reasons. First and foremost, the flavor profile is simply irresistible, with the nutty cashews complementing the succulent chicken and crisp vegetables beautifully. It’s also incredibly easy to prepare, making it a fantastic option for weeknight dinners when time is of the essence. Moreover, this dish aligns perfectly with low carb lifestyle choices, allowing you to indulge in a beloved classic without sacrificing your health goals. It’s a guilt-free way to satisfy your cravings!
Tips and Tricks
To make this low carb cashew chicken recipe even easier and more enjoyable, here are some useful tips:
- Prep Ahead: Chop your vegetables and marinate the chicken in advance to speed up the cooking process.
- Use Fresh Ingredients: Fresh vegetables provide the best flavor and texture, so opt for seasonal produce when possible.
- Cashew Substitutes: If you’re allergic to nuts or prefer a different flavor, you can substitute cashews with sunflower seeds for a similar crunch without the carbs.
- Make the Sauce Ahead: Whisk together the sauce ingredients ahead of time and store them in the fridge until you’re ready to cook.
Make Ahead Tips
For meal prep enthusiasts, this low carb cashew chicken is a perfect candidate for make-ahead meals. You can:
- Marinate Chicken: Marinate your chicken up to 24 hours in advance for maximum flavor.
- Chop Vegetables: Prepare your vegetables and store them in airtight containers in the refrigerator for up to three days.
- Cook and Store: You can cook the dish completely and store it in the refrigerator for up to 3 days. Just reheat gently before serving.
Recipe Variations
Feel free to customize this low carb cashew chicken recipe to suit your preferences:
- Vegetable Swaps: Add or substitute other low carb vegetables like zucchini, broccoli, or bell peppers.
- Protein Options: Try swapping chicken for shrimp, tofu, or even beef for a different twist.
- Sauce Variations: Experiment with adding a splash of coconut aminos for a slightly different flavor profile.
- Cooking Methods: For a healthier version, consider air frying the chicken instead of stir-frying.
How to Serve
To serve your low carb cashew chicken, pile it high in a shallow bowl or plate. Garnish with freshly chopped scallions and a sprinkle of sesame seeds for an extra touch. It pairs beautifully with a side of cauliflower rice or steamed broccoli to soak up the delicious sauce. A vibrant plate will make your dish not only tasty but visually appealing too!
Pairing Suggestions
Complement your low carb cashew chicken with a refreshing drink like a chilled white wine, such as Sauvignon Blanc, or a light cocktail like a gin and tonic with cucumber. For a non-alcoholic option, serve it with iced green tea. As for side dishes, consider a refreshing cucumber salad or a light Asian-inspired slaw to keep the meal vibrant and fresh.
How to Store
To store leftovers of your low carb cashew chicken:
- Refrigerator: Place in an airtight container for up to 3 days.
- Freezing: You can freeze the dish for up to 2 months. Just ensure it’s cooled before transferring it to a freezer-safe container.
- Reheating: Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed to rehydrate the dish.
Equipment Needed
For this recipe, you will require:
- A large skillet or wok for stir-frying.
- A sharp knife and cutting board for chopping vegetables and chicken.
- Measuring spoons and cups for accurate ingredient measurements.
- Tongs or a spatula for stirring.
If you don’t have a wok, a large frying pan works just as well!
Dietary Adaptations
To make this recipe suitable for various dietary needs:
- Vegan: Replace chicken with firm tofu and use soy sauce instead of oyster sauce for a vegan-friendly version.
- Nut-Free: Swap cashews with sunflower seeds or omit nuts altogether.
- Dairy-Free: This recipe is already dairy-free, but always check sauces for hidden dairy ingredients.
Seasonal Adaptations
Consider these seasonal adaptations:
- Spring: Include fresh asparagus and snap peas for a seasonal touch.
- Summer: Add in sweet bell peppers and zucchini, which are plentiful in the summer months.
- Fall: Incorporate diced butternut squash for added sweetness and a seasonal flavor.
- Winter: Use hearty vegetables like kale or Brussels sprouts to add nutrition and crunch.
Recipe FAQs
1. Can I use frozen chicken?
Yes, but make sure to thaw it completely before cooking to ensure even cooking.
2. What can I substitute for cashews?
Sunflower seeds or pumpkin seeds are excellent alternatives that provide crunch without the carbs.
3. How long does it take to cook?
The total cooking time is about 20 to 25 minutes, making it a quick weeknight dinner.
4. Can I make this recipe gluten-free?
Yes, just ensure that the sauces you use are gluten-free, such as tamari instead of soy sauce.
How To Make low carb cashew chicken recipe
Low Carb Cashew Chicken
This Low Carb Cashew Chicken recipe is a delightful spin on the classic Chinese takeout dish that is both nutritious and satisfying.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup raw cashews
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or mushroom sauce for vegan)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons sesame oil
- Salt and pepper to taste
- 2 green onions, sliced for garnish
- Sesame seeds for garnish
Instructions
- Prepare the Chicken: In a bowl, combine the chicken pieces with soy sauce, oyster sauce, garlic, and ginger. Let marinate for at least 15 minutes.
- Toast the Cashews: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add the cashews and toast until golden brown, about 3-4 minutes. Remove and set aside.
- Cook the Chicken: In the same skillet, add the remaining sesame oil. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
- Add Vegetables: Stir in the bell pepper, broccoli, and snap peas, cooking for an additional 3-4 minutes until vegetables are tender-crisp.
- Combine: Add the toasted cashews back to the skillet, mix well to combine all ingredients, and season with salt and pepper to taste.
- Serve: Garnish with sliced green onions and sesame seeds before serving hot.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 517Total Fat 34gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 25gCholesterol 138mgSodium 860mgCarbohydrates 21gFiber 5gSugar 5gProtein 38g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This low carb cashew chicken recipe is a fantastic option for anyone looking to enjoy a wholesome, flavorful meal without compromising their dietary goals. With its easy preparation and delightful taste, it’s sure to become a beloved staple in your recipe collection. Remember, cooking should be enjoyable, and this dish captures that spirit perfectly. Enjoy every bite!