Low Carb Cashew Chicken

🧂 Ingredients

• 1 kg (2 pounds) Chicken Thighs,

  Boneless and Skinless
• 1 TBSP Olive Oil
• 1 Green Capsicum,

  Seeded and cut into 1" pieces
• 1 Red Capsicum,

  Seeded and cut into 1" pieces
• 2 Onions,

  Cut into 1" pieces
• 2 Cups Broccoli,

  Fresh or Frozen
• ½ cup Cashews
• Salt and Pepper,

  to taste
• Sliced Shallots,

  For Garnish
• 2 tsp Rice Wine Vinegar
• 3 TBSP Liquid Aminos (natural soy sauce alternative)

  or Soy Sauce
• 1 ½ tsp Sesame Oil
• 1 tsp Ground Ginger
• 2 cloves Garlic,

  Minced
• 2 tsp Chilli Sauce

Instructions

• 1 Preheat the oven to 176˚C (350˚F).
• 2 Place the cashews on a baking sheet in a single layer.
• 3 Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they
  cool.)
• 4 In a mason jar or bowl, mix together the rice wine vinegar, liquid aminos (soy
  sauce), sesame oil, ground ginger, garlic and chilli sauce. Set the sauce aside
  until needed.
• 5 Prepare a 9x13 casserole dish with nonstick cooking spray.
• 6 In a large skillet over medium-high heat, add the olive oil.
• 7 Season the chicken with salt and pepper and then add to the skillet in batches
  and brown on all sides.
• 8 Transfer chicken to the casserole dish.
• 9 In the casserole dish, toss the chicken together with the capsicum, broccoli,
  and onions.
• 10 Pour the sauce mixture over the chicken and vegetables.
• 11 Sprinkle over the cashews.
• 12 Cover and cook for 30 minutes. Remove the cover and continue cooking for 15
  minutes.
• 13 Garnish with sliced green onions. 

Nutrition Info