Low Carb Cashew Chicken – (VIDEO!)

Keto Low Carb Cashew Chicken – don’t you just love making your own copycat takeout recipes at home? I’m always in the mood for takeout but due to the lack of safe gluten free options locally (not to mention all carbs and calories!) I usually cook my own at home.

Surprisingly, cashews are relatively high in carbs compared to other nuts. But no matter, I’ve simply tweaked the recipe for maximum cashew flavor but with significantly lower carbs that the average cashew chicken recipe. 

low carb cashew chicken in a pan

The Easy Way to Make Low Carb Cashew Chicken

I start by making the sauce and marinade, all you need to do is add coconut aminos, dry sherry, sesame oil, fish sauce and white pepper into a bowl and give it a quick whisk.

If you plan to add the teaspoon of potato starch (see the paragraph below about sauce thickening options) add it to the marinade at this stage. 

Cut the chicken into one inch pieces then pour over two tablespoons of the marinade mixture.

I prefer to use chicken thigh meat, it’s juicier, tastier and less prone to drying out, but my other family members prefer chicken breast which is what I’ve used here so you can use whatever cut of chicken you like.

It only need a short marinate time, about fifteen minutes should be sufficient.

overhead photograph of ingredients laid out for making keto cashew chicken

While it’s marinating you can go ahead and cut up the onion and bell peppers

When you are ready to cook simply add a little coconut oil to the skillet and get it medium hot then add the onion and garlic and cook for a minute, then add the chicken and cook for about two minutes per side.

Add the chopped bell pepper and the remaining marinade sauce and two tablespoons of water then simmer for a couple more minutes until chicken is fully cooked. Lastly add the cashews and warm through for just a minute or two, then serve!

What Can I serve it with?

I think this recipe works great with a simple side of cauliflower rice, or you can serve it as is as there’s already bell peppers and onions in the recipe. 

overhead photograph of keto cashew chicken in a skillet

Related Chinese Takeout Recipes

Can I thicken the sauce?

Typically most sauces in Chinese takeout recipes like these are thickened with a lot of cornstarch or some other starche.

I’ve added an optional teaspoon of potato starch if you want to thicken it. The added carbs really are minimal when divided between four servings, but it works just as well and the taste is the same without any added starch, you’ll simply have a thinner sauce.

Some people who are following a low carb or keto diet like to use a tiny bit of xanthan gum to thicken sauces.

However, I’ve found that even the tiniest amount doesn’t really thicken it in the same way as starch does and it can very quickly add a slimy texture to the sauce that I don’t care for so I’d rather leave it un-thickened.

But, do feel free to add a little gum if you are familiar with it and like it.

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Low Carb Cashew Chicken

The takeout recipe you love but with a fraction of the carbs! works great for Keto, low carb, and Paleo diets. 

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Total Carbs: 11 g

Net Carbs: 10 g

Protein: 27 g

Servings: 4

overhead photograph of keto cashew chicken in a skillet


  • 1 lb skinless boneless chicken breast or thigh , cut into one inch pieces
  • 2 garlic cloves , crushed
  • 1 tbsp coconut oil
  • 2 tsp fresh ginger , grated
  • 1/2 cup white onion , 65g – cut into large chunks
  • 1 green bell pepper , 150g – cut into one inch pieces
  • 1/2 cup roasted cashew nuts (unsalted) , 80g

Low Carb Cashew Chicken Sauce


  1. Mix together the coconut aminos, dry sherry, sesame oil, fish sauce and white pepper. If you are using the potato starch (to thicken) add it now, if not omit. 

  2. Chop the chicken into one inch sized pieces and then pour over two tablespoons of the marinade and set aside for fifteen minutes

  3. Heat the coconut oil over a medium heat in a large skillet and add the chopped onion and garlic and cook for one to two minutes.

  4. Add chicken pieces and cook for two minutes per side.

  5. Add the chopped bell pepper and the sauce, plus two tablespoons of water,  and simmer for a couple of minutes.

  6. Add the cashews and warm them in the sauce for one to two more minutes. 

Recipe Notes

Nutrition –  10 grams net carbs per serving, mostly due to the cashews. if you decide to use 1 tsp potato starch to thicken this will add a negligible amount of carbs per serving but if you are trying to stay in ketosis then you may want to avoid it.

Serving size –  is about 1/2 to 3/4 cup size.  If you want a bigger portion you could increase the amount of chicken and double the sauce, but keep the cashews the same (they have a lot of carbs for a nut!) which means  the carbs per serving for the bigger portion are slightly more at 11g net carbs. 

Nutrition Facts

Low Carb Cashew Chicken

Amount Per Serving

Calories 337 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 6g 30%

Cholesterol 107mg 36%

Sodium 1465mg 61%

Potassium 531mg 15%

Total Carbohydrates 11g 4%

Dietary Fiber 1g 4%

Sugars 3g

Protein 27g 54%

Vitamin A 3.3%

Vitamin C 38.6%

Calcium 3.3%

Iron 14.8%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Author: Sheena Strain

Course: Main Course

Cuisine: Chinese

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