It’s Friday.
Growing up, that meant Pizza Night or Chinese Take-Out Night. To be honest, I valued Chinese take-out night more than anything else. I told you, I love Asian flavors. And, here’s the kicker – almost all Asian dishes can be made keto. Isn’t that amazing?
Let’s keep it super simple for dinner tonight.
Keto Cashew Chicken
1 pound of chicken thighs, cut into 1/2 inch pieces
1 cup of diced onion
1 cup of diced bell pepper
2 tablespoons of olive oil
For the sauce:
1/4 cup of chicken stock
2 tablespoons of soy sauce
1/2 tablespoon of sesame oil
2 cloves of garlic, minced
1 tablespoon of ginger, minced
2 teaspoons of brown sugar substitute
1/2 teaspoon of arrowroot powder
Cauliflower rice, for serving
Chopped scallions, for garnish
Sesame seeds, for garnish
To start, heat a skillet.
Add in the oil and once the oil is hot, add in the chicken. Then, add in the onions and bell peppers. Cook until the chicken has cooked through.
While the chicken cooks, in a bowl, combine all of the ingredients for the sauce.
Pour in the sauce and cook for about 60 seconds on medium heat until thickened. Serve over cauliflower rice and garnish with chopped scallions and sesame seeds.
