Cashew Chicken better than takeout

 

Ingredients:

For the chicken:

1.5 lbs chicken thighs or breasts, cut into bite-sized pieces

2 tbsp avocado oil (or sesame oil)

½ tsp salt

½ tsp black pepper

¼ tsp garlic powder

For the sauce:

¼ cup soy sauce (or coconut aminos for low sodium)

2 tbsp rice vinegar

1 tbsp sugar-free maple syrup (or a pinch of monk fruit sweetener)

1 tbsp toasted sesame oil

1 tbsp fresh ginger, grated

2 cloves garlic, minced

1 tsp chili flakes (optional for spice)

1 tsp xanthan gum (or 1 tbsp cornstarch if not strict keto)

For the stir-fry:

1 small onion, sliced

1 red bell pepper, chopped

1 cup zucchini, sliced

¾ cup roasted cashews (unsalted)

2 green onions, sliced

Sesame seeds for garnish

Instructions:

1. Cook the chicken: Heat oil in a large pan over medium-high heat. Season the chicken with salt, pepper, and garlic powder. Cook until golden brown and cooked through (about 5-7 minutes). Remove and set aside.

2. Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, sweetener, sesame oil, ginger, garlic, and chili flakes. Stir in xanthan gum or cornstarch to thicken.

3. Stir-fry the veggies: In the same pan, sauté onions, bell peppers, and zucchini for 3-4 minutes until slightly tender but still crisp.

4. Combine: Add the chicken back into the pan with the veggies. Pour in the sauce and stir well. Cook for another 2-3 minutes until everything is coated and the sauce thickens.

5. Finish: Stir in cashews and green onions. Garnish with sesame seeds.

Serving Suggestions:

Serve over cauliflower rice for a low-carb meal.

Pair with steamed broccoli or a side of stir-fried bok choy.

Would your husband like this one, or should I tweak it?