The takeout recipe you love but with a fraction of the carbs! works great for Keto, low carb, and Paleo diets.
Scroll up to watch the recipe video!
Mix together the coconut aminos, dry sherry, sesame oil, fish sauce and white pepper. If you are using the potato starch (to thicken) add it now, if not omit.
Chop the chicken into one inch sized pieces and then pour over two tablespoons of the marinade and set aside for fifteen minutes
Heat the coconut oil over a medium heat in a large skillet and add the chopped onion and garlic and peeled and grated root ginger (do not use powdered ginger) and cook for one to two minutes.
Add chicken pieces and cook for two minutes per side.
Add the chopped bell pepper and the sauce, plus two tablespoons of water, and simmer for a couple of minutes.
Add the cashews and warm them in the sauce for one to two more minutes.
Ginger - use only root ginger, this is not interchangeable with powdered ginger that you use in baking. You should be able to find ginger root at any grocery store so just ask if you are not sure. You need to peel it and then grate it.
Nutrition - 10 grams net carbs per serving, mostly due to the cashews. if you decide to use 1 tsp potato starch to thicken this will add a negligible amount of carbs per serving but if you are trying to stay in ketosis then you may want to avoid it.
Serving size - is about 1/2 to 3/4 cup size. If you want a bigger portion you could increase the amount of chicken and double the sauce, but keep the cashews the same (they have a lot of carbs for a nut!) which means the carbs per serving for the bigger portion are slightly more at 11g net carbs.
found on www.noshtastic.com