Keto Cashew Chicken
Takeout vibes, keto macros—this chicken hits all the right notes! It’s a quick, one-pan recipe that’s big on bold, savory flavors and perfect for busy weeknights when you want something satisfying and macro-friendly to serve up for dinner. I call this one ‘accidentally keto’—it’s a slight variation on a dish that I’ve been making for years, and I made a few tweaks to make it as low carb as possible without sacrificing on flavor. It’s fast and fresh, and keeps you full.
Why You’ll Love This Recipe
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High-protein, low-carb – It’s seriously filling, with 51g of protein and only 6g of carbs per serving.
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Faster than takeout – From pan to plate in under 30 minutes.
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Crispy, saucy, and so satisfying – That perfect sweet-spicy-savory combo with a crunchy cashew finish!
I typically serve mine with cauliflower rice, though it’s also great enjoyed alongside some extra stir fried veggies like broccoli if you want to get some extra goodness into your diet. Let’s make it together!
Ingredients
- Sesame oil: Adds a rich, toasty flavor that gives this dish that signature stir-fry aroma. A little goes a long way!
- Chicken breast: Lean and protein-packed, it cooks quickly and soaks up all the bold flavors in the pan.
- Cashews: Be sure to avoid any hidden additives like sugars or flavorings that will add extra carbs. It’s worth checking the label just to be sure you’ve grabbed a real raw variety
- Minced ginger: Fresh ginger adds a warm, zesty bite that balances the richness of the dish.
- Minced garlic: Essential for bold flavor—use fresh if you can, or pre-minced for convenience.
- Dried chilli: Adds heat and depth. You can easily adjust the amount to suit your spice preference.
- Salt and pepper
- Green onion, for garnish
- Sesame seeds, for garnish
- Bell pepper (optional): A great low-carb way to add color, sweetness, and a bit of crunch.
For the sauce:
- Tamari soy sauce
- Keto friendly chilli sauce: Sauces with vinegar as the base tend to be more keto friendly. Always check the label as some varieties can be really high in carbs, but there are zero carb versions available!
- Keto friendly honey: Also sometimes known as sugar-free honey. You’ll find this in larger grocery stores, or it’s readily available online. I use a variety with zero net carbs.
- Vinegar
- Arrowroot
- Salt and pepper
How To Make Keto Cashew Chicken
Looking for the printable recipe card? I’ve included one for you towards the bottom of this post!
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Start by toasting the cashews in a dry pan over low to medium heat. Keep an eye on them and stir often—they should be lightly golden, not burnt.
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While the cashews toast, mix up your sauce ingredients in a small glass measuring cup or bowl. Set it aside for later.
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Heat the sesame oil in a large non-stick skillet over medium-high heat until it’s hot and shimmering.
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Add the chicken pieces to the pan along with the ginger, garlic, dried chili, salt, and pepper. Stir everything together and let it cook, stirring frequently, for 5–10 minutes until the chicken is golden and crispy on the outside. If you’re using bell pepper, toss it in halfway through.
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Once the chicken is cooked through and crisped up, pour in your sauce. Let it bubble and thicken for about 4–5 minutes, stirring now and then.
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Add the toasted cashews, sprinkle over the sesame seeds and green onions, and you’re ready to serve. Enjoy!
Serving Ideas
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Over cauliflower rice – The perfect swap for takeout-style rice, and it soaks up the sauce like a dream.
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In lettuce wraps – Crisp romaine or butter lettuce leaves make a great handheld option if you’re going for something light and fresh.
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With stir-fried veggies – Keep it keto with sautéed zucchini, broccoli, or bok choy on the side.
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As part of a meal prep bowl – Layer it up with cauliflower rice and steamed greens for easy grab-and-go lunches.
Variations to Try
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Swap the protein – Not into chicken breast? Chicken thighs, shrimp, or even diced tofu (for a vegetarian version) all work well here.
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Make it saucier – If you like extra sauce, double the sauce ingredients and simmer a little longer to thicken it up without adding carbs.
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Add more veggies – Keep it keto by tossing in extra low-carb veggies like mushrooms, zucchini, or snap peas.
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Go spicier – Add more dried chili or a splash of hot sauce if you like things with more kick.
Keto Cashew Chicken
Ingredients
- 3 tbsp sesame oil
- 1 lb chicken breast cut into bitesized pieces
- ¼ cup cashews
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 dried chilli
- Salt and pepper to taste
- 1 sliced green onion for garnish
- 1 tsp sesame seeds for garnish
- 1 bell pepper chopped (optional)
For the sauce:
- 2 tbsp tamari soy sauce
- 2 tbsp keto friendly chilli sauce
- 2 tbsp keto friendly honey
- 1 tbsp vinegar
- 1 tsp arrowroot
- Salt and pepper
Instructions
- Start by toasting the cashews in a dry pan over low to medium heat. Keep an eye on them and stir often—they should be lightly golden, not burnt.
- While the cashews toast, mix up your sauce ingredients in a small glass measuring cup or bowl. Set it aside for later.
- Heat the sesame oil in a large non-stick skillet over medium-high heat until it’s hot and shimmering.
- Add the chicken pieces to the pan along with the ginger, garlic, dried chili, salt, and pepper. Stir everything together and let it cook, stirring frequently, for 5–10 minutes until the chicken is golden and crispy on the outside. If you’re using bell pepper, toss it in halfway through.
- Once the chicken is cooked through and crisped up, pour in your sauce. Let it bubble and thicken for about 4–5 minutes, stirring now and then.
- Add the toasted cashews, sprinkle over the sesame seeds and green onions, and you’re ready to serve. Enjoy!
Nutrition
This one’s a low-carb dinner that seriously delivers on flavor. Crispy chicken, a punchy sauce, and that perfect cashew crunch—without the sugar crash. It’s definitely one to put in your regular dinnertime rotation when you’re trying to keep things low carb!
