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cashew chicken and cabbage stir fry on white plate

Keto Cashew Chicken Stir Fry

You're going to love this keto cashew chicken stir fry with broccoli, orange bell pepper, and red cabbage.  It's a 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. 
Course Main Course
Cuisine American, Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 250kcal
Author Anne Clark


  • large cast iron skillet or wok
  • measuring cup(s)
  • measuring spoons



  • 2 tablespoons sugar-free peanut butter, room temperature
  • cup tamari or coconut aminos
  • 2 tablespoons Swerve or Monk Fruit sugar replacement
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1-½ teaspoons sugar-free chili-garlic sauce For spicy cashew chicken, just add more chili-garlic sauce, but be sure to taste test first!


  • 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
  • cup roasted unsalted 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 cast iron 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.


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.
Leftovers will keep for up to 3 days. I prefer to use BPA-free glass containers with locking lids.  Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
Nutritional information will vary based on the brands used.  For more accurate data, please find an online source, like Happy Forks, to calculate the data based on your brands of choice. 


Calories: 250kcal | Carbohydrates: 9g | Protein: 21g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 868mg | Potassium: 556mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1069IU | Vitamin C: 57mg | Calcium: 34mg | Iron: 2mg