Stir fry is a staple in my house these days. This Keto Cashew Chicken is a favorite, all the flavor of the classic recipe but paleo, Whole30 and low carb friendly!
Ever since I had my baby, I am finding it difficult to commit to a recipe that requires more than 30-minutes and more than half my attention. Who knew babies were so needy?
This tasty recipe is on the table quicker than you can decide what restaurant to order takeout from. If you are allowed to handle a knife and know how to use a frying pan than you are skilled enough to make this tasty keto cashew chicken stir fry.
How To Make This Recipe Whole30 Compliant
Whole30 Sauce Ingredients
- ¼ cup Coconut aminos
- 1 tbsp Sesame oil
- ½ tbsp Ginger paste
- 1 tbsp Minced garlic
- 1 tbsp Chili paste
- 1 tbsp Almond butter
- 1 tbsp Rice vinegar
In order to make this recipe Whole30 compliant, simply omit the sweetener and use coconut aminos (¼ cup) in place of the soy sauce. The sweetener is used in such small quantity that you will hardly miss it, especially since the coconut aminos will add a level of sweetness to the dish.
For a paleo version that is not Whole30, you can add 1 tbsp. of honey to the sauce.
Where Can I Find Coconut Aminos?
Lucky for us, most stores now carry coconut aminos. You can usually find them in the gluten-free aisle, next to the soy sauce or next to the oils.
Coconut aminos are also sold online from retailers like Amazon or Thrive.
What Makes This Recipe Low Carb?
Traditional cashew chicken is made with hoisen sauce which usually has quite a bit of sugar. To make homemade hoisen sauce you need soy sauce, sweetener, peanut butter, rice vinegar, and sesame oil. To create the same flavor but with fewer carbs we use almond butter and stevia in this recipe.
If you are adding more veggies to this stir fry, consider adding low carb veggies to keep this recipe keto-friendly. Add things like broccoli or cauliflower rice.
If you are following a keto diet, be sure to read labels when purchasing ingredients for this recipe. Things like almond butter and chili paste may have added sugar, so be sure to select the unsweetened versions.
Recipe Variations
Sweetener
I use stevia in this recipe to make it appropriate for a ketogenic diet while giving it a bit of sweetness. Really any sweetener would work because you just need a bit, so feel free to use your preferred sweetener. My favorite is 1-2 tbsp. of honey.
If you are completing a Whole30, leave out the sweetener and it will still taste amazing!
Additional Stir Fry Veggies
You can never have too many veggies in my book. Bell peppers and onions are the basic B's of cashew chicken. Don't feel confined. Water chestnuts, snap peas, green beans, broccoli and carrots all would be great in this recipe. If you are following a keto diet, be sure to choose low carb veggies.
Chicken Thighs
Chicken thighs go great in stir fries. They are more affordable than breast meat and maintain the perfect tender and juicy texture once cooked. Thighs also contain more fat, which can be helpful to meet your macro goals if following a ketogenic diet.
Recipe Tips
- Use less or no chili paste if you want to make this dish less spicy.
- Heat the almond butter slightly before combining in the sauce to make it mix together easier. Picking an almond butter that is dripping works better in recipes like this. My favorite to use is the raw almond butter from trader joes.
- Don't overheat the sauce. It only needs to thicken for a couple minutes.
Related Recipes
- Paleo Honey Garlic Chicken Stir Fry
- Whole30 Pineapple Chicken
- Tikka Masala Chicken Meatballs
- Whole30 Orange Chicken
Did you try this Keto Cashew Chicken recipe? I would love to see what you are cooking! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Keto Cashew Chicken
Equipment
- Frying pan
- Knife
- Cutting board
- Bowl
- Whisk
Ingredients
- 2 tbsp Avocado oil
- 2 lb Chicken breast tenderloins
- Salt To taste
- 1 Bell Pepper Large
- 1 White onion
Sauce
- 3 tbsp Tamari soy sauce Or ¼ cup coconut aminos for Whole30 and Paleo
- 1 tbsp Warm water Omit if using ¼ cup of coconut aminos
- 1 tbsp Sesame oil
- ½ tbsp Ginger paste
- ¼ tsp Pure liquid stevia Or 1 tbsp. of honey; Omit all sweetener for Whole30
- 1 tbsp Minced garlic
- 1 tbsp Chili paste Reduce to limit spice.
- 1 tbsp Almond butter
- 1 tbsp Rice vinegar ACV for paleo
Garnish
- ¼ cup Cashews Roasted
- Sesame seeds Optional
Instructions
- Heat avocado oil in large frying pan over medium heat.
- Cut chicken tenderloins in to 1 inch pieces removing any large, visible pieces of tendon if you can. Salt to taste and add to pan. Flip chicken as it begins to brown.
- While chicken cooks, cut the bell peppers and onion in to large chunks. Add to pan when chicken is most cooked. Stir chicken and veggies periodically.
- While stir fry finishes, combined sauce ingredients in a bowl and whisk together. Lower heat slightly and add in sauce. Allow to cook for several more minutes. The sauce will thicken up slightly and cover the stir fry. Once the chicken is no longer pink and the veggies are cooked to desired level of doneness you can remove from heat.
- Top with roasted cashews. Serve alone or on top of rice or cauliflower rice.
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