Low Carb Cashew Chicken

Hey there! I am so happy to share this easy Crock-pot low carb cashew chicken recipe!

It is super simple to make and most of the time that it takes to prepare is spent in the crock-pot.

Bonus: I re-learned something new this week…it’s almost impossible to get a good photo of a finished crock-pot chicken meal.

This photo doesn’t do this terrific recipe justice but I can tell you that my husband and teen argued over who got the last of the chicken.

My teen NEVER argues over leftover’s unless it’s dessert- so, it’s a winner.

Jump to Recipe

🥘Ingredients:

• 2 lbs chicken thighs – Cut into bite sized pieces.

Tip: slice while partially frozen to make it easier.

• ¼ cup coconut flour

Don’t worry -your meal won’t end up tasting like coconut and the flavors are very complimentary.

Still, if you really hate coconut flour you can try almond flour but it may not stick to the meat as well.

• 1/2 tsp black pepper

Black pepper is always a “to taste” sort of ingredient around here.

• 1 Tbsp butter – or olive oil

Butter is best for flavor but feel free to use whatever oil you like. If you want to know more about the low carb way of eating and healthy fat, check out this post.

• ½ cup soy sauce – 8 tbsp

• 4 Tbsp rice wine vinegar

Rice wine vinegar has a very particular taste suited to Asian type meals.

I don’t think Cashew Chicken is actually a traditional Chinese food…but more of a fusion type of dish. Still, use rice wine vinegar if you can get your hands on it.

I put the link to a good brand above but I can say that this is one of those times where you might be better off buying this ingredient in the store.

Amazons sellers are all charging a lot for this item for some reason.

• 4 Tbsp sugar free ketchup

You can buy sugar free ketchup or make your own.

• 4 Tbsp Allulose

• 2 garlic clove minced

I usually recommend powdered garlic for ease but this is one of those recipes where fresh garlic really shines.

• 1 tbsp grated fresh ginger

• ¼ tsp red pepper flakes

My family is from South Western Colorado and we generally like more heat so I usually double this amount of red pepper flakes.

• ½ cup cashews– 70 grams. Halves or pieces work best to distribute the flavor and crunch.

Cashews are excellent in this dish – after all, it is called “low carb cashew chicken”.

But, you can change it up and use peanuts if you like them better.

I have done this in the past when I didn’t have cashews and we were craving take-out. And, if you’re cooking on a budget, this is definitely the way to go.

👩‍🍳How to Make the Cashew Chicken:

1. Chop chicken into bite sized pieces.

2. If you are going to want extra sauce to pour over veggies or riced cauliflower- double the sauce ingredients.

There will not be very much leftover sauce once it all cooks down.

Double the sauce, not the cashews…unless you want a “nuttier” sort of result. But, cashews may have more carbs than you realize (about 8 NET CARBS per ounce).

Most of the carbs in this recipe actually come from this ingredient. Even so, cashews have a ton of benefits.

3. Combine coconut flour and pepper in large Ziploc bag. Add chicken.

Shake to coat with flour mixture.

Heat butter in skillet over medium-high heat while you’re coating the chicken.

4. Brown chicken for a few minutes on each side to get a nice golden brown crust. Don’t crowd the pan and don’t flip too early for best results.

This one is important.

If your pan is crowded it’ll be hard to get a nice golden brown result because of the water that the chicken releases while cooking.

Also don’t flip the chicken too early. Everyone’s stove is different so it will take anywhere from 3-7 minutes.

Just be sure to check for that nice brown crust on one piece before you start flipping the chicken all willy-nilly.

Use a big pan or work in batches if you need to.

5. Place chicken in slow cooker when browned.

6. Combine soy sauce, vinegar, ketchup, Allulose, garlic, ginger, and pepper flakes in small bow and mix well. Pour over chicken. Add cashews and stir.

7. Cook on LOW for 3 to 4 hours if you have the time or high 2-3 hours but make sure it doesn’t burn.

8. Serve over cauliflower rice or sauteed veggies.

I prefer sauteed veggies but you can do either. Fried Cauliflower rice is excellent with this dish and sticks with the theme of the meal.

📋Tips & FAQ’s:

Can I make this recipe ahead of time?

Absolutely! It keeps in the fridge for 3-4 days so go ahead and make it on meal prep day if you do that.

Can I freeze the Low Carb Cashew Chicken?

Yes, you can easily freeze this meal in an airtight container. Portion it out for quick weeknight meals.

Just thaw and reheat in the microwave.

What’s good with the Low Carb Cashew Chicken?

• Sake
• Keto fried Rice
• Zoodles
• Thai Cucumber Salad
• Almond Flour Cookies

That’s all for the Low Carb Cashew Chicken Recipe!

I hope you love this recipe and that it makes staying low carb during the coming season easier.

The struggle that I have been hearing lately from readers is how to keep non-low-carb spouses and kids happy without having to make extra meals after a long day.

One thing that has really helped us stay on track is making recipes that the non-low-carb teen will eat too.

You know your family best so it’s important to keep that in mind while trying to keep your health and the familial peace a priority.

This recipe is kid approved and no one will know it’s low carb unless you tell them (or serve it with plain cauliflower rice, that’s a dead giveaway 😎).

Leave your comments and whatnot below!

干杯 ,

Bran

The nutritional information for the Low Carb Cashew Chicken is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.