Easy Keto Cashew Chicken

The beauty in this recipe is how complex it seems from its flavor profiles, but how simple it actually is to make at home. No special wok or obscure ingredients are required! You have to try this easy cashew chicken today!

This Easy Cashew Chicken is the first recipe I decided to remake. While missing him and reminiscing on our life together in San Francisco, I was easily able to recreate the intense, complementary flavors in this dish.

You can eat this on its own (what I did) or you can serve it over cauliflower fried rice! The sauce that coats the chicken, cashews and vegetables will seep into the rice just like happens with normal asian take-out. Isn’t that the best?!

INGREDIENTS :

• 3 raw chicken thighs boneless, skinless
• 2 tbsp coconut oil(for cooking)
• 1/4 cup raw cashews
• 1/2 medium Green Bell Pepper
• 1/2 tsp ground ginger
• 1 tbsp rice wine vinegar
• 1 1/2 tbsp liquid aminos
• 1/2 tbsp chili garlic sauce
• 1 tbsp minced garlic
• 1 tbsp Sesame Oil
• 1 tbsp Sesame Seeds
• 1 tbsp green onions
• 1/4 medium white onion
• Salt + Pepper

INSTRUCTIONS :

1. Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.
2. Dice chicken thighs into 1 inch chunks. Cut onion and pepper into equally large chunks.
3. Increase heat to high and add coconut oil to pan.
4. Once oil is up to temperature, add in the chicken thighs and allow them to cook through(about 5 minutes).
5. Once the chicken is fully cooked. Add in the pepper, onions, garlic, chili garlic sauce and seasonings(ginger, salt, pepper). Allow to cook on high for 2-3 minutes.
6. ...............
7. ...................

get full recipes : ketoconnect.net

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