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Easy Cashew Chicken

March 12, 2019

By Kath Dedon

This Easy Cashew Chicken was truly very easy. It required a bit of time to prep the ingredients, but then it took less than 15 minutes to cook. I loved it! Bob thought it needed some heat, but he remedied that with some Tabasco. (I tried to tell him that not every dish needs to be, or should be, spicy.)

I found the recipe on Megha Barot’s and Matt Gaedke’s Keto Connect blog. If you click on the link you can see Megha’s excellent video that shows just how easy it is to make.

Megha says it serves 3. It made 2 servings for us, which was perfect. It would double easily for a family dinner.

I will definitely be making this Easy Cashew Chicken again. I loved the non-spicy flavors and the ease with which it came together. I’ll just make sure we have Tabasco or Sriracha on hand for Bob. 😉


Cashew Chicken


Easy Cashew Chicken

(Adapted from Megha Barot’s and Matt Gaedke’s recipe on


(print the recipe)


Serves 2 – 3


3 raw boneless, skinless chicken thighs

½ medium green bell pepper

¼ large white onion (about 4 ounces)

3 cloves garlic

1½ teaspoons chili garlic sauce (I used the Huy Fong brand)

½ teaspoon ground ginger

¼ teaspoon salt

1½ tablespoons soy sauce (use wheat-free tamari for gluten-free)

1 tablespoon unseasoned rice wine vinegar

¼ cup raw cashews

2 tablespoons coconut oil

1 tablespoon sesame seeds, for serving

1 tablespoon sesame oil (optional, to drizzle on the finished dish – I didn’t use it.)


It looks like there are a lot of steps, but I wanted to make the directions really clear. The recipe is so much easier if you have all of the ingredients prepped before you start cooking.


  1. Cut the chicken thighs into 1-inch pieces and set aside.
  2. Cut the green pepper and white onion into equal-sized squares and set aside on a different plate from the chicken.
  3. Mince the garlic and add it to the green pepper and onion.
  4. Measure out the chili garlic sauce into a small dish.
  5. Measure out the ginger and salt into another small dish.
  6. Put the soy sauce and rice wine vinegar in a small dish.
  7. Heat a large skillet over low heat. Add the cashews and cook, stirring often, until they are starting to get toasted. It will take 5 – 8 minutes. Remove the cashews from the pan and set aside.


Toasted cashews


8. Increase the heat to medium high. After it has heated for a couple of minutes, add the coconut oil and let it melt.

9. Add the chicken to the pan. Cook, stirring often, until it is done. It will take about 5 minutes.


Chicken cooking. Not done yet.

Chicken thighs cooking


10. Add the green pepper, onion, garlic, chili garlic sauce, ginger, and salt to the chicken in the pan. Stir and cook for 2 – 3 minutes.

11. Add the soy sauce, rice wine vinegar, and toasted cashews to the pan. Cook, stirring often, for a few minutes. Cook until the liquid in the pan has reduced until there is no more liquid in the pan.

12. Serve topped with the sesame seeds and sesame oil, if desired.


Easy Cashew Chicken


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