Low Carb Cashew Chicken


  • 3 Chicken Breast (or thighs)
  • 2 cups Almond Flour
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic
  • 1 tsp Paprika
  • 3 Eggs
  • 3/4 cup Milk
  • 2 cups chicken broth
  • 2 tbsp soy sauce (or coco aminos)
  • 2 tbsp oyster sauce
  • pinch of garlic
  • 1/4 tsp pepper
  • 2 tbsp corn starch
  • Cashews (garnish)
  • Scallions (garnish)
  • Steamed Vegetables


Chicken Nuggets

In a dish add 2 cups of almond flour, 2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of garlic, and 1 teaspoon of paprika.

Mix well.

In another dish add 3 eggs and 3/4 cup of milk.

Mix well.

Cut chicken in to bite sized nuggets.

Mix chicken in the almond flour mixture.

Coat chicken well.

Take chicken out of almond flour mixture and add it to the milk and egg mixture.

Coat well.

Add chicken back into the almond flour mixture.

Coat well.

Pan fry or deep fry.

Springfield Style Cashew Sauce

In a sauce pan add 2 cups of chicken broth, 2 tablespoons of soy sauce (or coco aminos), 2 tablespoons of oyster sauce, a pinch of garlic powder, and 1/4 teaspoon of pepper.

Bring to a boil.

Make a cornstarch slurry or 2 tablespoons of corn starch and 2 tablespoons of water.

Mix slurry well.

Add mixture to the sauce on the stove.

Bring back to a boil and let thicken.


Steam some vegetables. I generally just use the Sam’s club brand steamable bags.

Lay down a bed of steamed vegetables.

Top with a generous amount of chicken nuggets.

Cover everything in cashew sauce.

Garnish with Cashews and Scallions (optional).

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