Surely better than takeout, this paleo and keto cashew chicken makes for one super scrumptious (and ultra speedy!) weeknight meal!
Mix all the ingredients for the sauce in a small bowl. See notes, but feel free to adjust the amount of ginger and sweetener to taste.
Add 2-3 tablespoons of the sauce to the chicken, and allow to marinade for 10 minutes while you prep the veggies.
Heat up the oil in a skillet or wok over medium high heat. Add the garlic and onion and cook for a couple minutes. Add in the chicken and cook for a couple more minutes.
Add in the bell pepper, broccoli, sauce and stock. Make a slurry with the arrowroot and water (i.e. mix them together until completely dissolved!) and pour it into the pan. Mix well and cook until just thickened.
Stir in the cashews and serve right away over a bed of cauliflower rice (highly suggested!).
*While ginger isn't a traditional cashew chicken ingredient (though sometimes you will find it added!), I find it livens up the dish a tonne! I like to add a full tablespoon of it, but feel free to do just 1 tsp for a lighter note.
**Also note that cashews are a little higher in carbs than other more keto-friendly nuts and legumes (think 27g net carbs per 100g vs 7g net in peanuts). So just be sure to adjust the amount to fit your macros!
***While the thickener is in a way optional, it does make for an ultra silky (and rather beautiful!) sauce. You can use arrowroot (I do 2tsp, but you can do 3tsp for a thicker sauce) or glucommanan/konjac powder (1/4-1/2 teaspoon will do, as its potent stuff!).