📝 About This Recipe
This reimagined takeout classic delivers all the savory-sweet satisfaction of traditional Cashew Chicken without the hidden sugars or cornstarch. We swap the thickeners for a rich, umami-packed reduction and use toasted buttery cashews to provide that iconic crunch against tender, 'velveted' chicken breast. It is a vibrant, low-carb stir-fry that brings the bold flavors of a Cantonese kitchen straight to your healthy dinner table.
🥗 Ingredients
The Poultry & Marinade
- 1.5 pounds Chicken Breast (cut into 1-inch bite-sized pieces)
- 1 Egg White (beaten until frothy to help the chicken stay tender)
- 1/2 teaspoon Baking Soda (the secret to 'velveting' the meat without starch)
- 1 teaspoon Toasted Sesame Oil
Keto Stir-Fry Sauce
- 1/4 cup Liquid Aminos or Tamari (gluten-free and keto-friendly)
- 1 tablespoon Rice Vinegar (unsweetened)
- 1 tablespoon Brown Erythritol or Monk Fruit (provides that classic brown sugar depth)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 3 cloves Garlic (minced)
- 1/4 teaspoon Xanthan Gum (optional, used as a keto thickener)
- 1/2 teaspoon Red Chili Flakes (adjust for desired heat level)
The Sizzle & Crunch
- 2 tablespoons Avocado Oil (divided; for high-heat frying)
- 1/2 cup Raw Cashews (halved or whole)
- 1 medium Green Bell Pepper (cut into 1-inch squares)
- 2 stalks Celery (sliced on a bias)
- 4 stalks Green Onions (whites sliced for frying, greens for garnish)
👨🍳 Instructions
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1
In a medium bowl, toss the chicken pieces with the egg white, baking soda, and 1 teaspoon of sesame oil. Let this sit for 15-20 minutes; this 'velveting' process ensures the chicken remains incredibly moist during high-heat cooking.
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2
While the chicken marinates, whisk together the liquid aminos, rice vinegar, sweetener, ginger, garlic, and red chili flakes in a small jar. If using xanthan gum for a thicker sauce, whisk it in vigorously now.
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3
Heat a large wok or heavy-bottomed cast-iron skillet over medium-high heat. Add 1/2 tablespoon of avocado oil.
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4
Add the raw cashews to the hot pan. Toast them for 2-3 minutes, stirring constantly, until they turn golden brown and fragrant. Remove them immediately and set aside to maintain crunch.
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5
Wipe the pan if necessary, then add the remaining oil and turn the heat to high. Once the oil is shimmering, add the chicken in a single layer.
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6
Sear the chicken for 3-4 minutes without moving it much, allowing a golden crust to form. Flip and cook for another 2 minutes until nearly cooked through.
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7
Add the bell peppers, celery, and the white parts of the green onions to the pan with the chicken.
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8
Stir-fry the vegetables and chicken together for 2-3 minutes. You want the vegetables to be 'crisp-tender'—vibrant in color but with a slight bite.
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9
Give your sauce mixture a quick stir and pour it directly over the chicken and vegetables.
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10
Toss everything continuously for 1-2 minutes. The sauce will bubble and reduce, coating every piece in a glossy, savory glaze.
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11
Fold the toasted cashews back into the pan, tossing for just 30 seconds to warm them through.
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12
Remove from heat. Garnish generously with the reserved green onion tops and serve immediately while the steam is rising.
💡 Chef's Tips
Don't skip the baking soda marinade; it's a professional Chinese cooking technique that prevents chicken breast from becoming rubbery. Ensure your pan is screaming hot before adding the chicken to get that authentic 'wok hei' (breath of the wok) charred flavor. If you don't have xanthan gum, simply simmer the sauce for an extra minute to reduce it naturally; it will still be delicious. Always use raw cashews and toast them yourself; pre-roasted cashews can become overly salty or bitter when fried again. For an extra kick, add a teaspoon of Sambal Oelek or Sriracha to the sauce base.
🍽️ Serving Suggestions
Serve over a bed of steamed cauliflower rice to soak up the extra umami glaze. Pair with a side of sesame-oil sautéed bok choy or steamed broccoli for extra fiber and color. For a refreshing drink pairing, try a cold hibiscus iced tea or a sparkling water with a twist of lime. Top with a sprinkle of toasted sesame seeds or a few cilantro leaves for a restaurant-quality presentation.