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Low Carb Cashew Chicken

Course: Casserole
Cuisine: American
Keyword: low-carb
Calories: 288kcal

Ingredients

  • 2 Pounds Boneless Skinless Chicken Thighs
  • Salt And Pepper To Taste
  • 1 Tablespoon Olive Oil
  • 1 Green Bell Pepper Seeded And Cut Into 1-Inch Pieces
  • 1 Red Bell Pepper Seeded And Cut Into 1-Inch Pieces
  • 1 Onion Seeded And Cut Into 1-Inch Pieces
  • 2 Cups Frozen Broccoli
  • 2 Teaspoons Rice Wine Vinegar
  • 3 Tablespoons Liquid Aminos
  • 1 ½ Teaspoons Sesame Oil
  • 1 Teaspoon Ground Ginger
  • 2 Cloves Garlic Minced or ½ Teaspoon Garlic Powder
  • 2 Teaspoons Chili Sauce
  • ½ Cup Cashews
  • Sliced Green Onions For Garnish

Instructions

  • Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
  • In a large skillet over medium-high heat, add the olive oil. Season the chicken with salt and pepper. Add the chicken to the skillet in batches and brown on all sides.
  • Transfer chicken to the casserole dish.
  • In the casserole dish, toss the chicken together with the bell peppers, broccoli, and onions.
  • In a mason jar or small bowl, mix together the rice wine vinegar, liquid aminos, sesame oil, ground ginger, and chili garlic sauce.
  • Pour the mixture over the chicken and vegetables, then sprinkle with cashews.
  • Cover and cook for 30 minutes. Remove the cover and continue cooking for 15 minutes.
  • Garnish with sliced green onions. Serve over cauliflower rice, if desired.

Notes

You can also make this as a stir-fry by cooking everything in your large skillet on the stovetop!
 

Nutrition

Serving: 18/th of Recipe | Calories: 288kcal | Carbohydrates: 8g | Protein: 27g | Fat: 17g | Fiber: 2g