Keto Asian Cashew Chicken

This delicious keto-friendly Asian Cashew Chicken is sure to leave your mouth watering! Don’t forget to try it with Cauliflower Fried Rice! Start off by toasting your cashews in a lightly oiled pan heated low to medium-low for 6-8min. Toss/stir them around occasionally to prevent burning. Transfer to a paper towel lined bowl and set aside. Dice up your choice of chicken breast or boneless thighs into your ideal bite-sized pieces – we prefer chicken breast for this dish. Cut up white onion and bell pepper into equally sized chunks. Using the same pan, heat to high and add olive oil. Once it has reached temperature (before smoking), add thigh or breast meat and cook through, about 5-6 min. Add green bell pepper, white and green onions, minced garlic, ground ginger, salt and pepper, stir and cook for 2-3 minutes. Optional: if you like spicy food, add Chili Garlic Sauce, about 1/2 to 1 tbsp. Add your soy, rice wine vinegar and cashews back to the pan. Cook on high until sauce reduces to a sticky consistency, you shouldn’t have a lot of extra liquid when complete. Transfer to bowls and sprinkle sesame seeds and drizzle a little sesame oil if desired. Dish best served with Cauliflower Fried Rice! Try it, you’ll be addicted. If you are serving with cauliflower rice, do the prep work for that during the prep phase of this recipe and begin cooking when you add the veggies to this dish for best timing,