Surely better than takeout, this paleo and keto cashew chicken is a super scrumptious and ultra-speedy weeknight meal.
Paleo & Keto Cashew Chicken
Totally Better Than Takeout!
Fresh, simple, and ultra saucy — this low-carb cashew chicken is addictive and easy to make. The bold flavors make it a dish you’ll reach for again and again.
I adapted the classic cashew chicken to suit paleo and keto diets. Traditional Chinese sauces often include sugar and cornstarch, so I replaced them with lower-carb, paleo-friendly options to keep the taste vibrant while fitting your macros.
The Ingredients
This isn’t the classic version that uses oyster sauce or cornstarch. For a keto/paleo-friendly sauce I use coconut aminos, fish sauce, sesame oil and fresh ginger. Instead of Shaoxing wine I use a splash of chicken stock (or white wine if preferred).
Note that cashews contain more carbs than many other nuts, so adjust the quantity to fit your macros or swap for peanuts if you prefer a lower-carb alternative.
Serving Suggestions
For keto, paleo or whole30, serve this over cauliflower rice. I like to keep the cauliflower a bit coarser so it provides texture against the saucy chicken.
If you want something extra, coconut cauliflower rice pairs beautifully with this dish.
Paleo & Keto Cashew Chicken
20
10
30
Ingredients
For the sauce
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1–3 teaspoons freshly grated ginger (to taste)
- 1–2 tablespoons golden erythritol (or allulose/xylitol, to taste)
- 2 tablespoons lemon juice (or rice vinegar)
- 1/4 teaspoon white or black pepper
For the stir fry
- 500 g chicken thigh, skinless and boneless, diced into bite-size pieces
- 1 tablespoon coconut oil, for cooking
- 2 cloves garlic, finely chopped
- 1/2 medium onion, diced
- 1 red bell pepper, seeded and diced (or any color you like)
- 1–2 cups broccoli (optional)
- 1/2–3/4 cup roasted cashews
- 1/3 cup chicken stock or water
- 2 teaspoons arrowroot (or 1/4 teaspoon konjac powder, as needed)
- 2 tablespoons water (for the slurry)
Serving suggestions
- Cauliflower rice
Instructions
- Mix all sauce ingredients in a small bowl. Adjust ginger and sweetener to taste.
- Reserve 2–3 tablespoons of sauce and add the rest to the chicken. Marinate for 10 minutes while you prep the vegetables.
- Heat oil in a skillet or wok over medium-high heat. Add garlic and onion and cook a couple of minutes, then add the chicken and cook until lightly browned.
- Add the bell pepper, broccoli, remaining sauce and stock. Mix the arrowroot and 2 tablespoons water into a slurry until dissolved and pour into the pan. Stir and cook until the sauce thickens slightly.
- Stir in the cashews and serve immediately over cauliflower rice.
Notes
*Ginger isn’t traditional in every cashew chicken recipe, but it brightens the dish. Use 1 teaspoon for a light note or up to 1 tablespoon for more punch.
**Cashews are higher in carbs compared with some other nuts (e.g., peanuts). Adjust the amount to fit your carbs or swap nuts as needed.
***The thickener is optional but creates a silky sauce. Use arrowroot (2–3 tsp) or glucomannan/konjac powder (1/4–1/2 tsp) if you prefer.
Nutrition
Comment below or tag @paola.vanderhulst on Instagram and use #gnomgnomyum to share your results.