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Low carb cashew chicken
Greta

Low Carb Cashew Chicken Stir Fry with Red Cabbage

A low carb cashew chicken stir fry with red cabbage, broccoli, and orange bell pepper in a rich peanut-sesame sauce, served over cauliflower rice. Under 8g net carbs per serving and ready in 35 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: American, Chinese, Fusion
Ingredients Method Notes

Ingredients
  

For the Sauce:
  • 2 tablespoons sugar-free peanut butter room temperature
  • ⅓ cup tamari or coconut aminos
  • 2 tablespoons Swerve or preferred sugar replacement
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1½ teaspoons sugar-free chili-garlic sauce
For the Stir Fry:
  • 2 tablespoons olive oil divided
  • 1 lb. skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon fresh ginger finely minced
  • 2 cups red cabbage sliced thin
  • 1 cup broccoli florets roughly chopped
  • 1 medium orange bell pepper sliced thin
  • ⅓ cup roasted cashews roughly chopped
For Serving:
  • 1 12 oz. cauliflower rice, steamed according to package directions

Method
 

  1. Add all sauce ingredients to a large skillet or wok and stir to combine. Bring to a boil over medium-high heat, then immediately reduce heat to just below medium. Simmer, stirring frequently, until the peanut butter is completely melted and the sauce has reduced by half, approximately 5–6 minutes. Transfer sauce to a bowl and set aside.
  2. Wipe out the skillet with a thick damp cloth. Add 1 tablespoon olive oil and heat over medium-high. Add the chicken and cook, stirring continually, until it develops some color and is nearly cooked through, approximately 4–5 minutes.
  3. Add the minced ginger and continue cooking, stirring continually, for 1 additional minute. Transfer chicken to a bowl and set aside.
  4. Add the remaining 1 tablespoon olive oil to the skillet. Add the red cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp-tender and starting to develop color, approximately 2–3 minutes.
  5. Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce over the top and stir to combine. Cook for 1–2 minutes until heated through. Do not overcook.
  6. Remove from heat. Taste and adjust seasonings as desired. Serve immediately over steamed cauliflower rice.

Notes

Salt warning: Do not add salt while cooking. The sauce is already salty from the tamari or coconut aminos. Taste and adjust right before serving only.
Sauce note: Reducing the sauce before adding it to the stir fry is an important step. It concentrates the flavor and prevents the finished dish from being watery.