Low-Carb Cashew Chicken Stir-Fry – A Healthy, Protein-Packed Dinner You’ll Love

If you’re looking for a delicious and healthy dinner that’s quick to make, low in carbs, and bursting with flavor, this Low-Carb Cashew Chicken Stir-Fry is the perfect recipe. It’s loaded with lean protein from chicken, healthy fats from cashews, and plenty of colorful, nutrient-dense vegetables. With just 7g net carbs per serving, this dish is a keto-friendly, guilt-free way to enjoy a classic takeout favorite at home.

This stir-fry comes together in under 30 minutes, making it ideal for busy weeknights. The combination of tender chicken, crunchy cashews, and a savory-sweet sauce will have everyone at the table asking for seconds. Even better? You can serve it as-is for a low-carb meal, or pair it with cauliflower rice or shirataki noodles for extra volume without adding unnecessary carbs.

Why You’ll Love This Recipe

Low-carb & keto-friendly – only ~7g net carbs per serving.
High-protein – each serving packs about 33g of protein.
Quick & easy – ready in just 30 minutes.
Better than takeout – all the flavors you crave without the sugar or starch.
Customizable – easily swap vegetables to fit your preferences or what you have on hand.

Ingredients You’ll Need

Here’s everything you need to make this low-carb cashew chicken stir-fry at home:

For the Sauce (Low-Carb Version)

1/4 cup coconut aminos (or low-sodium soy sauce if you don’t mind a few extra carbs)
1 tbsp sugar-free hoisin sauce (optional; if skipping, add 1 tsp sesame oil + extra garlic)
1 tbsp oyster-flavored keto sauce (optional for depth of flavor)
1 tbsp rice vinegar
1 tsp liquid allulose or monk fruit sweetener (adds sweetness without carbs)
1 tsp xanthan gum or 1 1/2 tsp arrowroot powder (for thickening)
1/4 cup chicken broth (low-sodium preferred)

For the Stir-Fry

1 1/2 lbs chicken breast or thighs, cut into bite-sized chunks
2 tbsp avocado oil or olive oil, divided
1/2 cup raw cashews (dry roasted, unsalted)
1 red bell pepper, diced
1 cup broccoli florets
1 small zucchini, diced (a low-carb swap for carrots)
3 cloves garlic, minced
1 tsp fresh grated ginger
2 green onions, sliced (for garnish)
Red pepper flakes (optional, for a little heat)

Step-by-Step Instructions

Follow these simple steps to make the perfect cashew chicken stir-fry:

1. Mix the Sauce

In a medium bowl, whisk together the coconut aminos, vinegar, sweetener, oyster sauce (if using), and chicken broth. Slowly sprinkle in the xanthan gum while whisking vigorously to prevent clumps. Set the sauce aside—it will thicken when heated.

2. Toast the Cashews

Heat 1 tbsp of oil in a large skillet or wok over medium heat. Add the raw cashews and toast them for 1–2 minutes, stirring frequently, until they turn golden brown and fragrant. Remove them from the skillet and set aside.

3. Cook the Chicken

Add the remaining 1 tbsp oil to the same skillet. Place the chicken pieces in and sauté over medium-high heat for 6–8 minutes, until they are browned and cooked through. Transfer the chicken to a plate and keep warm.

4. Sauté the Vegetables

In the same skillet, add the garlic and ginger, cooking for about 30 seconds until fragrant. Then, toss in the bell pepper, broccoli florets, and zucchini. Stir-fry the vegetables for 3–4 minutes, just until they are tender-crisp.

5. Combine & Coat

Return the chicken and cashews to the skillet with the vegetables. Pour in the prepared sauce and stir everything together. Allow the stir-fry to cook for another 2–3 minutes until the sauce thickens and coats the chicken and vegetables evenly.

6. Serve & Enjoy

Garnish with fresh green onions and a sprinkle of red pepper flakes if you like it spicy. Serve immediately. For a fuller meal, enjoy it over cauliflower rice, zucchini noodles, or shirataki noodles for a completely low-carb dinner.

Nutrition Information (Per Serving)

Calories: ~340
Protein: 33g
Net Carbs: 7g
Fat: 18g

Tips & Variations

Make it spicy: Add sliced chili peppers or extra red pepper flakes for a kick.
Switch up the veggies: Try snap peas, bok choy, or mushrooms for variety.
Go vegetarian: Replace chicken with tofu or tempeh for a plant-based option.
Meal prep friendly: Store leftovers in an airtight container in the fridge for up to 3 days.

Final Thoughts

This Low-Carb Cashew Chicken Stir-Fry is proof that healthy eating doesn’t have to mean bland or boring meals. It’s flavorful, nutrient-dense, and keeps you full thanks to its high protein and healthy fat content. Plus, it’s so much better than ordering takeout because you know exactly what’s going into your food.

Whether you’re following a keto diet, trying to reduce carbs, or simply want a quick, healthy dinner that tastes amazing, this recipe is one you’ll come back to again and again.