I love this recipe so much, it’s a take on a dish I love at Chinese restaurants and is so easy to make at home!

Cashew Chicken Recipe:

Servings – 6

1 lb diced chicken tenders (
1 tbsp arrowroot starch
1 egg white
1/2 tsp salt

1/3 cup soy sauce
¼ cup sweetener (granular or powdered)
2 tbsp white vinegar/rice wine vinegar (
1 teaspoon minced garlic or 2 cloves
½ tsp ground ginger or 1 tsp fresh ginger
¼ tsp red pepper flakes
Optional: ½ tbsp oyster sauce (

1/4 cup cashews at the end
1 onion diced
1 red bell pepper diced
1 green bell pepper diced
Optional: Green onion
Optional: ¼ tsp sesame oil (


1. In a large bowl, whisk your egg white until frothy. Add your arrowroot starch and salt. Mix – this is your batter. Add chicken and set aside.
2. In a large frying pan, add 1-2 tbsp oil. Turn your heat on medium high and fry your chicken, 4 minutes on one side and 1 minute on the other. Make sure that chicken does not touch each other. You want it to crisp up.
3. Once you’re done cooking your chicken, transfer to plate.
4. Add 1-2 tbsp oil in pan again and add your veggies (bell peppers and onion). Cook for 4-5 minutes until soft and translucent.
5. While your veggies are cooking, make your sauce by adding all the items for your sauce ingredients in your bowl. Mix until combined.
6. Now, add your chicken back into your pan with cooked veggies and add your sauce on top. Mix for 3-4 minutes until the sauce has thickened and everything has incorporated!
7. Serve with cauli-rice and enjoy!

Nutrition per serving (if you make 6 servings): Calories: 147 Fat: 9.8g Protein: 7.2g, Net Carbs: 6g

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¡Me encanta esta receta, es una versión de un plato que me encanta en los restaurantes chinos y es muy fácil de hacer en casa!

Receta de pollo anacardo:

Porciones – 6

1 libra de pollo en cubitos (
1 cucharada de almidón de arrurruz
1 clara de huevo
1/2 cucharadita de sal

1/3 taza de salsa de soja
¼ de taza de edulcorante (granular o en polvo)
2 cucharadas de vinagre blanco / vinagre de vino de arroz (
1 cucharadita de ajo picado o 2 dientes
½ cucharadita de jengibre molido o 1 cucharadita de jengibre fresco
¼ cucharadita de hojuelas de pimiento rojo
Opcional: ½ cucharada de salsa de ostras (

Verduras / coberturas:
1/4 taza de anacardos al final
1 cebolla picada
1 pimiento rojo cortado en cubitos
1 pimiento verde cortado en cubitos
Opcional: cebolla verde
Opcional: ¼ cucharadita de aceite de sésamo (


1. En un tazón grande, bata la clara de huevo hasta que esté espumosa. Agregue su almidón de arrurruz y sal. Mezcla: esta es tu masa. Agregue el pollo y reserve.
2. En una sartén grande, agregue 1-2 cucharadas de aceite. Encienda su fuego medio alto y fría su pollo, 4 minutos por un lado y 1 minuto por el otro. Asegúrese de que el pollo no se toque entre sí. Quieres que se agriete.
3. Una vez que haya terminado de cocinar su pollo, transfiéralo al plato.
4. Agregue 1-2 cucharadas de aceite en la sartén nuevamente y agregue las verduras (pimientos y cebolla). Cocine durante 4-5 minutos hasta que estén suaves y translúcidos.
5. Mientras se cocinan las verduras, prepare la salsa agregando todos los artículos para los ingredientes de la salsa en su tazón. Mezclar hasta combinar.
6. Ahora, agregue su pollo nuevamente en su sartén con verduras cocidas y agregue su salsa encima. ¡Mezcle durante 3-4 minutos hasta que la salsa se haya espesado y todo se haya incorporado!
7. ¡Sirve con arroz cauli y disfruta!

Nutrición por porción (si prepara 6 porciones): Calorías: 147 Grasas: 9.8 g Proteínas: 7.2 g, Carbohidratos netos: 6 g

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