Keto Cashew Chicken (Soy-Free)

Ingredients

• about 680 g Chicken Breast
• 1/2 cup Cashews
• 2 Bell Peppers (Mixed)
• 1/2 Onion
• 1/4 cup Coconut Aminos
• 1/2 cup Chicken Broth
• 2 tbsp Rice Vinegar
• 1 tsp Ginger
• 2 cloves Garlic
• 1/4 tsp Xanthan Gum
• 2 tbsp Avocado Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of Chicken Breast into 2.54 cm pieces. Slice the 2 Bell Peppers (Mixed) and the 1/2 Onion.
2. 2Heat 2 tbsp of Avocado Oil in a large skillet or wok over medium-high heat, which is 204.4°C (200°C).
3. 3Add the about 680 g of Chicken Breast pieces to the hot skillet. Stir-fry for 5-7 minutes, until the chicken is cooked through and reaches an internal temperature of 74°C. Remove the chicken from the skillet and set aside.
4. 4Add the sliced 2 Bell Peppers (Mixed) and 1/2 Onion to the same skillet. Stir-fry for 3-5 minutes, until they are slightly tender but still have a slight crispness.
5. 5While the vegetables are cooking, in a bowl, whisk together the 1/4 cup Coconut Aminos, 1/2 cup Chicken Broth, 2 tbsp Rice Vinegar, 1 tsp Ginger, 2 cloves Garlic (minced), and 1/4 tsp Xanthan Gum until well combined.
6. 6Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the chicken and vegetables. Cook for 2-4 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
7. 7Stir in the 1/2 cup Cashews and cook for 1 more minute to heat them through. Serve the Keto Cashew Chicken hot.

Substitutions

Related Guides