This mouthwatering Cashew Chicken is packed with tender chicken, crisp bell peppers, and crunchy cashews, all coated in a savory Asian sauce. Ready in under 30 minutes, it's a simple, flavor-packed dish perfect for weeknight dinners.

Jump to:

• ❤️ Why You'll Love This Cashew Chicken Recipe
• 🛒 Ingredients for Cashew Chicken
• 🔪 How to Make Keto Cashew Chicken
• ☑️ Storage Instructions
• 💡 Tips for Making Cashew Chicken
• 🔄 Substitutions and Additions
• Is Cashew Chicken Low Carb?
• Can I Make This Recipe in Advance?
• Why Isn’t My Sauce Thickening?
• Can I Omit the Xanthan Gum?
• What if I Have a Nut Allergy?
• 🍽️ More Healthy Asian Recipes

❤️ Why You'll Love This Cashew Chicken Recipe

• Tender bites of chicken
• Fresh bell peppers and green onions
• Crunchy toasted cashews
• Simmered in a flavorful Asian sauce
• Quick and easy to make in under 30 minutes

This easy cashew chicken is perfect for any night of the week. It’s loaded with tender chicken, crisp bell peppers, and crunchy cashews, all tossed in a bold and tangy sauce that ties everything together. The garlic and ginger add just enough flavor to make it stand out without being overpowering.

Making it is a breeze, too! Simply cook the chicken, stir in the veggies, and let the sauce do its thing. Pair it with cauliflower rice for a low carb option, or enjoy it on its own. Either way, this flavorful dish is sure to become a regular in your dinner lineup.

🛒 Ingredients for Cashew Chicken

• Chicken
• Chicken broth
• Red bell pepper
• Cashews
• Scallions
• Garlic
• Ginger
• Liquid aminos
• Rice wine vinegar
• Sugar-free honey
• Avocado oil
• Toasted sesame oil
• Xanthan gum

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Whisk
• Skillet

🔪 How to Make Keto Cashew Chicken

Add the chicken broth, liquid aminos, rice vinegar, sugar-free honey and toasted sesame oil into a small mixing bowl. Whisk to combine, then set aside.

Heat a skillet to medium and add in the avocado oil and once heated, the chicken.

Cook for a few minutes on each side, until the chicken is almost cooked through.

Remove the chicken and set it aside. Add in the red bell pepper and the white parts of the scallions.

Sauté until tender, then add in the garlic and ginger.

Continue cooking for another 30 seconds, making sure not to brown the garlic or it will become bitter.

Pour in the chicken broth mixture to deglaze the pan, scraping up any brown bits of flavor. Sprinkle in the xanthan gum while whisking, then add the chicken back in, along with the cashews.

Toss to coat and simmer until the sauce has thickened and the chicken is cooked through.

Mix in the green parts of the scallions, toss and serve.

☑️ Storage Instructions

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat until warmed through.

Freezer: Freeze the cooked cashew chicken in a freezer-safe container for up to 2 months. Allow it to thaw in the refrigerator overnight before reheating.

💡 Tips for Making Cashew Chicken

• Ensure the chicken pieces are evenly sized for consistent cooking and to keep them tender and juicy.

• Mix the sauce ahead of time and let it sit for a few minutes to allow the flavors to meld before adding it to the skillet.

• When cooking the chicken, use medium-high heat to get a quick sear to give the chicken some color, which also gives it flavor.

• Don’t overcook the bell peppers. Keep them slightly crisp to give the dish a wonderful contrast of textures.

• If the sauce gets too thick, you can add a splash of chicken broth to thin it out without diluting the flavor.

🔄 Substitutions and Additions

• Chicken: You can swap chicken breast for chicken thighs if you prefer dark meat.

• Nuts: Replace cashews with almonds, pecans, or macadamia nuts for a different nutty flavor.

•  Vinegar: Replace with apple cider vinegar or white wine vinegar for a similar tang.

• Spice: Add a pinch of red pepper flakes or a dash of chili oil for a spicy kick.

• Veggies: Include chopped bok choy, broccoli florets, or shredded cabbage for more texture and nutrition. You can also add or use green or yellow bell peppers, or substitute with zucchini or snap peas for more variety.

• Garnish: Top the dish with toasted sesame seeds or finely chopped cilantro or Thai basil.

• Lime: Add a pop of bright citrus flavor by adding fresh lime zest or squeeze a bit of lime juice over the dish just before serving.

Is Cashew Chicken Low Carb?

Yes, this version of Cashew Chicken recipe is low carb, because it uses low carb ingredients like liquid aminos, sugar-free honey, and xanthan gum for thickening the sauce.

Can I Make This Recipe in Advance?

You can prepare the sauce and chop the chicken and vegetables in advance. Store them separately and cook everything fresh when ready to serve for the best flavor and texture.

Why Isn’t My Sauce Thickening?

Make sure to sprinkle the xanthan gum evenly while whisking the sauce to prevent clumps. If it doesn’t thicken, just give it a little more time to simmer and reduce.

Can I Omit the Xanthan Gum?

Sure. You can skip the xanthan gum if you don’t mind a thinner sauce.  

What if I Have a Nut Allergy?

If you have a nut allergy, you can omit the cashews entirely or replace them with a nut-free alternative that adds crunch. Sunflower seeds or roasted pumpkin seeds are good choices.

🍽️ More Healthy Asian Recipes

• Cashew Chicken
• Asian Shrimp Tacos
• Air Fryer Asian Shrimp Skewers
• Thai Crunch Salad
• Baked Asian Salmon in Foil