Low Carb Cashew Chicken Stir Fry
A classical Chinese dish “de-mystified”. This easy homemade low carb stir fry rivals the best Chinese take out you could find. And it's low calorie. The flavors inter-mingle to create a deliciously complex flavor that’s a perfect fit with the cashews. Cashew Chicken has long been a favorite restaurant menu choice; now you can indulge at home the low carb, MSG-free way.
The sauce can be made up in 2 or 3 times the quantity needed for this recipe, refrigerated or frozen for future stir-fry uses. Try adding different kinds of meat and veggies and omitting the cashews to offer up different flavor profiles, if you want, or sample the “brandy” version in the variations. Don’t hesitate to experiment a bit. This recipe is made utilizing common pantry ingredients. The low carb little noodles are priceless in this dish, as the preparation allows them to stand in for “rice”. Enjoy!
- Sauce ingredients:
- 1/4 cup soy sauce
- 1/2 cup water
- 1/2 teaspoon Thick It Up™ Low Carb Thickener
- 2 tablespoons low carb sugar replacement (equal to 2 tablespoons sugar)
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon vanilla
- Stir Fry Ingredients:
- 1/2 Package Skinni™ Spaghetti™ Low Carb Pasta Noodles
- 2 large, boneless, skinless chicken breasts (about 14 oz)
- 1/4 cup oil
- 1/2 cup chopped green bell pepper
- 1/3 cup cashew halves/ pieces
- 2 tablespoons sliced green onions
- 2 garlic cloves, minced (or ½ teaspoon garlic powder)
- 1/4 teaspoon ground ginger (or 1 teaspoon fresh ginger)
Whisk together all sauce ingredients in small bowl and set aside.
In medium size saucepan, bring 4 cups of water to boil. Break noodles into small pieces (approx. ½”-1” or so).
Cook’s Tip: Break the noodles up easily by placing them in a large, sealed zip lock bag and then randomly snapping into smaller pieces.
Dump noodles into boiling water, stir, cover and immediately remove from heat. Set aside while preparing stir fry.
Chop the chicken into approximately 1” size pieces. Set aside.
Heat a large skillet over high heat for 2 minutes. Add the oil and tilt skillet to coat the whole bottom with the oil. Heat for another minute or 2 until oil is hot. Add chopped chicken pieces and stir-fry for 2-3 minutes, or until chicken turns white. Move the chicken to a side of the skillet and add the green peppers and cashews. Stir-fry for 30 seconds and move to side of skillet. Add the onions, garlic and ginger. Fry for 1 minute and move to side of skillet, too. Add sauce mixture and bring to a boil, stirring constantly.
Cook 30 seconds or so, stirring all skillet ingredients into the sauce. Remove from heat. Drain noodles and toss noodles into stir-fry. Makes 4 servings, 7 net carbs per serving.
For reduced fat version:
*Use non stick cooking spray and reduce oil to 1 tablespoon.
For other Variations:
*Use ¼ cup of brandy in place of ¼ cup water and vanilla.
*Use shrimp in place of chicken.
*Use a stir-fry blend of mixed veggies in place of green bell peppers.
*Add chopped kale, or spinach to stir-fry mix of veggies.