Description
A delicious, low-carb twist on a classic takeout dish, combining tender chicken, crunchy vegetables, and rich cashews coated in savory sauce.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup cashews
- 1 bell pepper, chopped
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Prepare the chicken: Begin by dicing your chicken breast into bite-sized pieces.
- Heat the skillet: In a large skillet, pour in the olive oil and heat it over medium heat.
- Cook the chicken: Add the diced chicken to the skillet, stirring occasionally until browned and no longer pink, about 5-7 minutes.
- Add the aromatics: Stir in the minced garlic and grated ginger, cooking for about one minute.
- Incorporate the vegetables: Add bell pepper and broccoli, sautéing for 3-5 minutes until tender but still crisp.
- Add the sauce and cashews: Pour in the soy sauce (or tamari) and add the cashews, stirring for 2-3 minutes until the sauce heats through.
- Season and serve: Taste and season with salt and pepper, garnishing with green onions before serving hot.
Notes
For added flavor, marinate chicken in soy sauce, garlic, and ginger for an hour before cooking. Optionally, toast the cashews for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg
Keywords: keto, cashew chicken, low-carb, quick meal, stir-fry