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Low Carb Chinese Dinner — Cashew Chicken

Continuing with my series of Chinese Style recipes for you, here’s some delicious Cashew Chicken. And for an ultra-low-carb meal, leave out the Cashews. You’ll still have a delicious Chinese dinner.  

Ingredients

  • 1lb Boneless, skinless chicken breast or thighs
  • 1/2 teaspoon grated ginger root
  • 2 tablespoons soy sauce (use lite soy sauce if you prefer)
  • 1 teaspoon Splenda or other sweetener
  • Peanut oil (or canola)
  • 1 teaspoon sesame oil
  • 1 clove garlic, crushed
  • 1 cup cashews (leave out for ultra low carb)

Procedure

  • Cut up the chicken breasts into small cubes or strips, maybe 1/2″ wide
  • Mix the soy sauce with the ginger, garlic and the splenda. Thin with water if you want to cut down on the sodium.
  • Heat up the peanut and sesame oil in your frying pan or wok until it just begins to smoke. Slowly add in your chicken, but be careful because it will splatter more the hotter the oil.
  • Cooking time will vary depending on how thick you sliced the chicken. It could take as little as 1-2 minutes, but watch carefully and cut open a few pieces to check.
  • Turn down the heat to medium.
  • Once the oil cools, you can slowly pour in the soy sauce mixture. (Again, watch for splattering)
  • Then, drop in the cashews and cook another half to one minute.
  • Serve right away.

The highest carb item in this recipe are the cashews, so if you want to go ultra low carb (like, if you’re in the induction phase) leave them out. The sesame oil and the ginger really give the Chinese food flavor, so you can adjust those to taste. Also, I like cooking chinese food in peanut oil — the flavor is much richer.

Speaking of peanuts, you can turn this into Kung Pao chicken by adding in some chili powder and using peanuts instead of cashews.

One last thing. . . At your favorite Chinese restaurant, you’d be having this over rice. Well, stay tuned for our Rice Substitue recipe.

 




One Response to “Low Carb Chinese Dinner — Cashew Chicken”

  1. Erica says:

    This was an absolutely fantastic recipe. I made it last week and my kids and husband loved it. I definatly recommend it to all chinese food lovers like myself.

    -Erica

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