Diabetic Friendly Cashew Chicken
Savor the bold and nutritious flavors of Diabetic Friendly Cashew Chicken—a quick and wholesome stir-fry perfect for a health-conscious dinner. Packed with tender chicken breast, crunchy unsalted cashews, and colorful veggies like broccoli, red bell pepper, and carrots, this dish delivers a vibrant medley of textures and nutrients. The savory, low-sodium soy sauce-based glaze is balanced with fresh ginger, garlic, and a touch of stevia for a naturally sweet twist without added sugar, making it ideal for managing blood sugar levels. Ready in just 30 minutes, this one-pan meal is not only diabetes-friendly but also rich in protein, low in carbs, and bursting with flavor. Serve it on its own or with cauliflower rice for an easy, guilt-free dinner that doesn’t skimp on taste!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 3 tbsp Low-sodium soy sauce
- 1 tsp Fresh ginger
- 2 Garlic cloves, minced
- 1 tbsp Sesame oil
- 1 tbsp Rice vinegar
- 1 tsp Stevia or monk fruit sweetener
- 1 tbsp Cornstarch
- 3 tbsp Water
- 1 cup Cashews, unsalted
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced
- 1 Carrot, thinly sliced
- 2 Green onion, chopped
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
In a small bowl, whisk together the soy sauce, freshly grated ginger, minced garlic, sesame oil, rice vinegar, stevia, and cornstarch. Add water to create a smooth sauce. Set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add a tablespoon of sesame oil and swirl to coat the pan.
Add chicken pieces to the skillet and cook for 5–7 minutes, stirring occasionally, until they are browned and cooked through. Remove the chicken and set aside.
In the same skillet, add the broccoli florets, sliced red bell pepper, and carrot. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet and add the cashews.
Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Allow the sauce to thicken, which should take 1–2 minutes.
Sprinkle chopped green onions on top just before serving.
Serve hot on its own or alongside a small portion of brown rice or cauliflower rice for a complete meal.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 20.6 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
