Keto Cashew Chicken
A glossy, takeout-style stir-fry of seared chicken thighs and toasted cashews in a savory ginger-garlic sauce. At just 6.4g net carbs per serving and ready in 30 minutes, it delivers all the Chinese-restaurant comfort without the sugar or cornstarch.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto cashew chicken brings the glossy, savory comfort of Chinese takeout to your table without the sugar or cornstarch. Tender thighs and toasted cashews come together in a ginger-garlic sauce that's ready in just 30 minutes.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup raw cashews
- 3 tablespoons avocado oil, divided
- 3 tablespoons coconut aminos
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar (unseasoned)
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1/2 teaspoon xanthan gum
- 3 green onions, sliced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- 1
Pat the chicken pieces dry and season lightly with salt and pepper. In a small bowl, whisk together the coconut aminos, soy sauce, rice vinegar, sesame oil, ginger, garlic, and xanthan gum to make the sauce; set aside.
- 2
Heat a large skillet or wok over medium heat. Add the cashews dry (no oil) and toast, stirring, for 2-3 minutes until golden and fragrant. Transfer to a plate.
- 3
Increase heat to medium-high. Add 2 tablespoons of the avocado oil and the chicken in a single layer. Sear undisturbed for 3 minutes, then stir-fry 4-5 minutes more until browned and cooked through. Remove the chicken to a plate.
- 4
Add the remaining 1 tablespoon avocado oil and the red pepper flakes to the hot pan. Pour in the sauce and let it bubble for about 1 minute, whisking, until it thickens and turns glossy.
- 5
Return the chicken and toasted cashews to the pan and toss to coat in the sauce, 1-2 minutes. Stir in most of the green onions, reserving some for garnish. Serve hot over cauliflower rice.
Tips & notes
- Add the xanthan gum gradually and whisk well to avoid clumps; it replaces the cornstarch used in traditional cashew chicken to thicken the sauce without the carbs.
- Coconut aminos are naturally a bit sweet, so no added sweetener is needed. For a sweeter sauce, whisk in 1 teaspoon of monk fruit or erythritol.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat; the cashews soften slightly but stay flavorful.
Log this recipe in one tap
Save keto cashew chicken to CarbMeNot and track its 6.4g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto cashew chicken?
- This recipe has 6.4g net carbs per serving (8.4g total carbs minus 2g fiber), along with 458 calories, 35g protein, and 31g fat. It makes 4 servings.
- Why isn't this just full of cashews if it's cashew chicken?
- Cashews are higher in carbs than most keto nuts, so this recipe uses a measured 1/2 cup across 4 servings (about 2 tablespoons each). That keeps the dish authentically nutty while staying under 7g net carbs per serving.
- What can I serve with keto cashew chicken?
- Cauliflower rice is the classic low-carb pairing and soaks up the sauce well. Steamed broccoli, sauteed bok choy, or shirataki noodles also work without adding meaningful carbs.
