In a large non-stick skillet over medium high heat, add in your chicken thighs. Cook until chicken is crispy, about 20 minutes. I like to keep cooking them beyond doneness as chicken thighs can holdup to that. The liquid from the chicken will evaporate, and the chicken pieces will get a nice crispy coating.
Combine the sauce ingredients in a small bowl or glass measuring cup: soy sauce, sweetener, garlic, ginger, and water.
Once your chicken thighs are cooked through and crispy, pour all of the sauce over the chicken. Sprinkle with the xanthin gum and allow to come to a boil. Let cook for 5 minutes to thicken.
Stir in your crushed cashews and top with the sliced green onions. Serve and enjoy!
Servings: 4
Nutrition per serving
Calories: 270 | Carbohydrates: 5g | Protein: 32g | Fat: 13g | Fiber: 1g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Keyword :chicken recipe, gluten free, keto cashew chicken recipe
