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–+ servings
With a tantalizing balance of crunchy cashews and tender chicken, all enveloped in a rich, savory sauce, this dish is a weeknight wonder. It is not only quick to make, but the entire dish is also a tapestry of colorful veggies and bold flavors.
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Cashew Chicken Stir Fry

Course Main Course
Cuisine asian
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6

Ingredients

Sauce Ingredients

  • 2 tbsp sugar-free peanut butter room temperature
  • ⅓ cup tamari or coconut aminos
  • 2 tbsp Swerve sugar replacement
  • 2 tbsp rice wine vinegar
  • 1 tbsp toasted sesame oil
  • 1½ tsp sugar-free chili garlic sauce

Stir Fry Ingredients

  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 cups red cabbage sliced thin
  • 1 cup broccoli florets roughly chopped
  • ⅓ cup roasted cashews roughly chopped
  • 2 tbsp olive oil divided
  • 1 tbsp fresh ginger finely minced
  • 1 medium orange bell pepper sliced thin
  • 12-oz. bag cauliflower rice steamed

Instructions

  • Prepare the sauce by combining all sauce ingredients in a skillet. Let simmer for 5 to 6 minutes until it’s reduced, transfer to a bowl, and set aside.
  • Cook the chicken in olive oil until it develops some color, approximately 5 minutes. Add ginger, then remove from heat and set aside.
  • In the same skillet, add the remaining olive oil and toss in cabbage, broccoli, and orange bell pepper. Cook until vegetables are crisp and tender.
  • Add the chicken back into the skillet and stir in chopped cashew nuts. Pour the sauce on top and stir until everything is deliciously coated and heated through.
  • Remove from heat and serve with steamed cauliflower rice. Enjoy!