Description
A warm and delightful low carb meal featuring tender chicken thighs, crunchy cashews, and a medley of aromatic vegetables.
Ingredients
- 1lb boneless, skinless chicken thighs (or breasts)
- 1 cupunsalted cashews
- 1bell pepper (red or green), diced
- 1medium onion, diced
- 3cloves garlic, minced
- 1-inch piece ginger, grated
- 1/4 cupsoy sauce (or tamari for gluten-free)
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 1-2teaspoons red pepper flakes (optional)
- Fresh cilantro, for garnish
Instructions
- Prepthe chicken: Start by cutting your chicken into bite-sized pieces. Marinate them in soy sauce, sesame oil, and rice vinegar for about 15 minutes to soak up the flavors.
- Sautéthe aromatics: Heat a large skillet over medium-high heat. Add a splash of sesame oil, followed by onions, garlic, and ginger. Sauté until fragrant and the onions are translucent.
- Cookthe chicken: Push the aromatics to the side and add your marinated chicken. Cook until golden brown and fully cooked through, approximately 6-8 minutes.
- Addvegetables and cashews: Stir in the diced bell pepper and cashews. Cook for an additional 3-4 minutes, allowing the bell pepper to soften slightly.
- Finaltouches: Sprinkle red pepper flakes for an extra kick, if desired, and taste for seasoning. Adjust soy sauce as needed.
- Garnishand serve: Top with fresh cilantro before serving. Enjoy your Low Carb Cashew Chicken on its own or over a bed of steamed greens or cauliflower rice.
Notes
Marinate well for best flavor, and consider cooking in batches to avoid steaming the chicken.
- Prep Time:15 minutes
- Cook Time:20 minutes
- Category:Main Course
- Method:Sautéing
- Cuisine:Asian