low carb : cashew chicken

Makes: 6 Servings


  • 6 raw chicken thighs boneless, skinless

  • 1 tbsp ghee (for cooking)

  • 1 tbsp olive oil (for cooking)

  • 1/4 cup cashews

  • 1/2 medium green bell pepper

  • 1/2 tsp ground ginger 

  • 1 tbsp rice wine vinegar

  • 1 1/2 tbsp soy sauce

  • 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

  • 2 tbsp fish oil

  • 1/3 bag of kale

  • 4 cloves garlic

  • small knob of peeled ginger

  • 1 tsp salt

  • pepper to taste


  1. Preheat oven to 350 degrees.

  2. Heat a pan over low heat and toast the cashews until they have a slight burn mark.

  3. Move pan to oven for even browning.  Keep an eye on them - roughly 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.

  4. Dice chicken thighs into 1 inch chunks. Marinate chicken in a paste made from minced garlic, ginger, salt, and pepper.

  5. Cut onion and pepper into 1 inch chunks.

  6. Increase heat to high and add ghee and olive oil to pan.

  7. Once oil is up to temperature, add in the chicken thighs and allow them to cook through (about 5 minutes).

  8. Once the chicken is fully cooked. Add in the pepper, onions, garlic, chili garlic sauce and seasonings (ginger, salt, pepper, fish oil). Allow to cook on high for 2-3 minutes.

  9. Add soy sauce, rice wine vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be excess liquid in the pan upon completing cooking.

  10. Serve in a bowl, top with sesame seeds and chopped kale and drizzle with sesame oil. Enjoy!

Serving Size: 1 portion

Net Carbs: 3g

Fat: 14g

Protein: 4g

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