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Six Ingredient Low Carb Cashew Chicken

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Servings 4

Ingredients
  

  • 1/2 tablespoon olive oil divided
  • 1 1/2 pounds boneless skinless chicken breast meat cut into strips
  • 1/3 cup cashews divided
  • 2 cloves garlic pressed
  • 1 teaspoon grated ginger
  • 3/4 cup low sodium chicken broth Or use homemade bone broth

Instructions
 

  • Heat half of the oil in a large skillet over medium-high heat; add chicken strips and quickly sauté until browned and cooked through; remove from skillet and keep warm.
  • Process 1/4 cup of the cashews in a blender or food processor until finely ground; set aside.
  • Heat remaining oil to the skillet; add garlic and ginger and stir-fry for just 15 seconds.
  • Stir in ground cashews then slowly add chicken broth, stirring until well blended. Let sauce simmer for a few minutes to reduce slightly then return chicken to the skillet and heat through.
  • Chop remaining cashews and serve on top of chicken and sauce.

Notes

Per Serving: 277 Calories; 9g Fat; 43g Protein; 4g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 210mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 1 1/2 Fat. Points: 7
LC SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). Add stir-fried zucchini, yellow squash and red bell pepper strips on the side.
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