About
Ah, a classic takeout chicken dish! This crock pot version of cashew chicken cuts back on the unhealthy oils and unnecessary carbs, like cornstarch. The rest is true to the original! Chunky and crunchy pieces of bell pepper and cashews, plus a salty and slightly sweet sauce, are all here for spooning over freshly cooked cauliflower rice or another keto side dish.
Ingredients
- 12 ounce boneless skinless chicken breast
- 5.5 ounce green bell pepper
- 1 ¼ ounce cashews, dry roasted, unsalted
- 1 clove garlic
- ½ teaspoon ginger, ground
- ½ teaspoon salt
- ½ teaspoon black pepper, ground
- ⅛ cup green onions
- ¼ cup olive oil
- 2 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 package stevia leaf noncaloric sweetener (green packet)
Instructions
- Cut your chicken breasts into 2-inch cubes and place them in the bottom of a crock pot. Add into the crock pot a chopped green bell pepper, whole cashews, a minced garlic clove, the ginger, salt, pepper, and chopped green onion.
- In a small bowl, whisk together the remaining ingredients. Drizzle this sauce over the ingredients in the crock pot.
- Cook the crock pot on high for 4 hours. At your discretion, you may wish to further cook the crock pot with the lid off to allow any liquid to reduce slightly (30 min – 1 h).
Nutrition Facts
- Servings: 3
- Calories: 440.4kcal/1842.7kJ (per serving)
- Fat: 28.7g (per serving)
- Carbs: 7.9g (per serving)
- Protein: 37.8g (per serving)
