Easy Cashew Chicken – Keto Chinese Takeout | Keto Recipes

Easy Cashew Chicken – Keto Chinese Takeout | Keto Recipes

July 19, 2019 5 By William Morgan


welcome to keto meals and recipes dot com,
my family really loves Asian food
and this easy cashew chicken
A keto Chinese takeout style dinner is
one of our favorite quick and easy
recipes that can be made at home in
about 20 minutes or less and that
includes the prep time I would like to
mention that this easy to make cashew
chicken is just one part of a
well-balanced Keto meal so do add sides
that will both increase the nutritional
value and the macronutrient ratio to
make this into a complete well-balanced
keto dinner here are a couple sides we
enjoy with this recipe I like to serve
the ginger garlic buttered bok choy as
well as a small serving of my Chinese
five-minute fried cauli rice and this
makes for a wonderful selection of foods
as we would have when we do a Chinese
takeout meal and this easy cashew
chicken is basically a protein component
of a well-balanced meal so you must add
sides that build increase the macro
ratios, the macro nutrition for this
recipe is 1.1 to 1 with 7 grams of
total carbs 1.3 grams of fiber
resulting in 5.7 grams of net carbs, now
to make this easy cashew chicken
for this recipe we just need some basic
whole food ingredients, tamari and fish sauce
Because this is a stir-fry it’s
always good to prepare all your
ingredients and the prep steps before
getting started the first thing I do is
to preheat my oven to about 180 degrees
Celsius or 360 degrees Fahrenheit then I
spread the cashews onto a baking sheet
and bake in the middle position of my
oven for about 8 to 10 minutes or until
the cashews are light golden then I
remove the cashews from the oven and
transfer them onto a cutting board
letting them cool for a few minutes
before I chop them into small pieces and
once the cashews are chopped I set them
aside next I peel the fresh ginger by
scooping off the skin with a teaspoon
using a tea spoon works much better than
using a vegetable peeler or knife
because you can get into the nooks and
crannies of the ginger root use the
small holes of your box grater to grate
the ginger and set it aside now it’s
time to cut the green bell peppers into
small pieces the pieces should be
squares which are about the width of a
fork and don’t forget to dice your
onions into
very small pieces and set both of these
aside, as well I would like to prepare my
sauce and I make this directly into a
measuring cup I add the water the tamari
and the fish sauce and vinegar
I prefer apple cider vinegar but you can
use either rice vinegar or white vinegar
oops I almost forgot to add the sesame
seed oil add that and stir again because
I really like my sauce to be thick so
that it sticks well to the chicken cubes
I like to add a bit of glucomannan
as my thickener but this is totally up
to you whether you thicken your sauce or
not it will taste the same once you’ve
added the glucomannan into the liquids
stir well until the glucomannan is
completely dissolved then set the sauce
aside and I cube my chicken breasts into
bite-size pieces I would also like to
recommend the use of skin on chicken
thighs that have been cut into small
pieces the chicken thighs taste really
nice and are a bit more fatty and I’m
going to make the marinade directly into
my mixing bowl where I add the tamari
the grated ginger and the grated garlic
stir well and combined and once you
place your cubed chicken into the bowl
toss the chicken with the marinade very
well and then set it aside for a moment
now it’s time to pre-heat your skillet
or wok over medium heat once the skillet
is nice and hot add about 1/4 of the oil
and coat the pan well when the oil is
nice and hot add the cubed green peppers
and diced onions to the skillet or wok
spread the vegetables evenly and let
cook for about a minute then toss and
cook for another 2 or 3 minutes or until
you notice that the onions are
translucent and the green peppers are
starting to look a bit soft
at that point remove the vegetables from
the skillet and transfer them into a
plate and set that aside in the same
skillet or wok which is still over
medium heat add the rest of the sesame
seed oil and when the oil is sizzling
add the cubed chicken spreading the
pieces out into a single layer, leave to
fry until the chicken cubes have a light
golden crust on the bottom layer this is
the Maynard reaction and then toss as
you cook until all sides of the chicken
cubes are golden
and the chicken is cooked through fully
at this point reduce your stovetop heat
to low and add back the onions and the
green peppers your chopped and dry
roasted cashews and pour your prepared
sauce on top of everything
using a spatula toss as you cook for another 2
to 3 minutes this will allow all the
flavours to infuse the meat really well,
then remove everything from the skillet
and put on a nice serving plate, as an
option which I did not do this time you
can garnish by sprinkling dry roasted
sesame seeds and roughly chopped
cilantro on top of the cashew chicken,
and now you’re all done. I hope you enjoy this
Thank you very much for watching
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the link for the printable easy cashew
chicken recipe and the suggested side
dishes will be posted in the description
below