You’re going to love this healthy cashew chicken stir fry with broccoli, orange bell pepper, and red cabbage. It’s a healthy, low carb, and gluten-free meal that’s just right for lunch or dinner. This easy, chicken broccoli cabbage stir fry has all the flavors you’d expect from your favorite Asian restaurant but it’s homemade in your own kitchen.
Quick Note: This post contains affiliate links to my personal favorite items. Please read my disclosure statement for details. Thank you.
Welcome to My Kitchen Serenity! I’m so excited to share with you this fabulous quick and easy chicken stir-fry recipe. I love this recipe not only for the flavors but also for its beautiful colors from the purple cabbage, green broccoli, and orange bell pepper. Not only is this meal tasty and healthy, but it’s also actually quite nice looking!
I love the freshness of this recipe. Fresh vegetables always taste better, don’t ya think? You should be able to find cabbage, broccoli, and bell peppers in the produce section of your grocery store any day of the year. In fact, you could rice a fresh head of cauliflower yourself to serve with this cashew chicken. I just happen to always have several bags of cauliflower rice in my freezer. To make your own cauliflower rice, here are 4 easy techniques by Jessica Gavin.
Why Make this Low Carb Chicken Stir Fry
This dish also has that nice crunch we all love from the fresh vegetables and the cashew nuts. Even though this is a low carb recipe, it’s comforting and satisfying. I mean, who wants to go to all the trouble of preparing a meal, eating the meal, but not have that feeling of satisfaction. I can assure you, you’ll be happy and pleased! Can’t ask for much more than that.
Every time I make this stir fry, I’m reminded how healthy and delicious it is. I wonder, why am I not making this easy cashew chicken recipe more often! It’s very versatile and great for meal plans. However, the flavor of the brown sauce for the cashew chicken steals the show.
Is this a Keto Friendly Chicken Stir Fry
All the ingredients for this recipe are keto friendly. But you should always read the nutrition label. Just make sure the peanut butter and chili-garlic sauce are sugar free.
What to Serve with Cashew Chicken
This is just so good served all by itself; the flavors and textures are amazing! However, to keep this meal low carb, serving cashew chicken on top of cauliflower rice will give you more of a feel of regular take-out and it will add more veggies to the dish. You could also serve the cashew chicken inside a lettuce wrap. It’s a win-win with either the cauliflower rice or the lettuce wrap!
Ingredients Needed for Low Carb Cashew Chicken Stir Fry
please scroll down to the actual recipe card for detailed ingredient information
Chicken: Boneless, skinless chicken breasts or chicken thighs. Pick your favorite!
Cabbage: Red (purple) cabbage or green cabbage. The red cabbage adds such a beautiful color to this stir fry.
Broccoli: You will only need 1 cup of broccoli florets for this recipe; you can freeze any extra broccoli or save it for later.
Bell Pepper: I like to use orange bell pepper for the color; however, green or red will work fine. Tip: Green bell peppers typically have less carbs than the other colors.
Cashews: Roasted cashews add that classic, nutty flavor and crunch.
Ginger: I keep a tube of ginger paste in my refrigerator for recipes. It’s very convenient and keeps fresher longer than whole ginger.
Olive Oil: Olive oil works well when cooking with high temperatures such as stir fry recipes.
Cauliflower Rice: A great healthy, low carb choice for this recipe. Use the frozen, steam-in-bag cauliflower rice for easy prep.
Ingredients Needed for the Brown Sauce
Peanut butter: Sugar free, room temperature.
Tamari or coconut aminos: Use the low-sodium version if you can find it.
Sweetener: Monk fruit or Swerve sugar replacement.
Rice wine vinegar: Rice wine vinegar heightens the flavors and stands up to the heat of stir frying.
Toasted sesame oil: Love this classic nutty flavored oil that’s a staple for many Asian recipes.
Chili-garlic sauce: Sugar-free (such as Huy Fong Fresh Chili Garlic Sauce available now on Amazon).
How to Make Healthy Cashew Nut Chicken Stir Fry
First, make the sauce:
STEP 1: Add the sauce ingredients to a medium pan and stir to combine. A whisk works well for this. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Slow simmer, stirring frequently until the peanut butter is completely melted and the sauce is reduced by one-half, approximately 5-6 minutes. Remove from heat.
Next, cook the chicken and vegetables.
STEP 2: Add one tablespoon olive oil to a large skillet or wok. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes. Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
STEP 3: Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp-tender and develop some color, approximately 2-3 minutes.
STEP 4: Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook. It’s always a shame to have dry chicken!
STEP 5: Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice.
Avoid adding extra salt while preparing this dish because the sauce tends to be a bit salty (unless you use low sodium ingredients). For best results, taste and adjust seasonings, as needed, right before serving.
Double the sauce recipe if you like a lot of sauce for your cauliflower rice.
Are Cashews Low Carb
Cashews (actually legumes) are a little higher in carbs than other nuts, so don’t be tempted to snack on extra cashews while making this recipe (like I do sometimes!).
What’s the Difference Between Tamari and Coconut Aminos
Tamari is soy sauce that’s made without grains, therefore, it’s a great gluten-free soy sauce alternative. Coconut aminos is a soy-free seasoning sauce that’s a popular alternative to soy sauce for those who avoid soy. Coconut aminos are lighter in flavor than tamari, but are a great soy sauce alternative.
Need more low carb recipe inspiration? See more delicious recipes such as:
If you tried this Low Carb Cashew Chicken Stir Fry recipe, please rate and review it below so I know how it turned out. If you’d like more recipe inspiration delivered straight to your inbox, you can sign up for my email newsletter below.
Low Carb Cashew Chicken Stir Fry
- large skillet or wok
- measuring cup(s)
- measuring spoons
- 2 tablespoons sugar-free peanut butter, room temperature
- 1/3 cup tamari or coconut aminos
- 2 tablespoons Swerve or Monk Fruit sugar replacement
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1-1/2 teaspoons sugar-free chili-garlic sauce
STIR FRY INGREDIENTS
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon fresh ginger, finely minced (or ginger paste)
- 2 cups red cabbage, sliced thin
- 1 cup broccoli florets, roughly chopped
- 1 medium orange bell pepper, sliced thin
- 1/3 cup roasted cashews, roughly chopped
- 1 12-oz. bag cauliflower rice, steamed
- Add the sauce ingredients to a medium pan and stir to combine. A whisk works well for this. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Slow simmer, stirring frequently until the peanut butter is completely melted and the sauce is reduced by one-half, approximately 5-6 minutes. Remove from heat.
- Add one tablespoon olive oil to a large skillet or wok. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes. Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
- Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp-tender and develop some color, approximately 2-3 minutes.
- Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook.
- Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice.