This easy cashew chicken recipe will quickly become a family favorite! Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside. Dice chicken thighs into 1 inch chunks. Cut onion and pepper into equally large chunks.
This Thai Cashew Chicken recipe is all made in a single skillet and is even Keto-friendly! The perfect weeknight meal! Marinate the chicken with fish sauce, garlic, and Splenda. Add oil to a hot pan and cook the chicken on high heat. When it is cooked, add onions and sauté. Leave them crisp and add peppers, salt, and cashews.
Cashew chicken is delicious on its own or you can serve it over cauliflower rice, lettuce wraps, zucchini noodles, shirataki noodles or konjac rice. The best part of having takeout cashew chicken is coating your sides with that amazing sauce.
Add “stir-fry sauce combo”. Keep stir-frying until the chicken is cooked through. A few minutes before turning off the heat, add ⅓ cup cashew to the skillet. Coat the sauce over. Serve: Pour the sauce, chicken, and cashew nuts over bell peppers and onions.