Low Carb Chicken Enchilada Casserole!!!

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 This is the dish we always turn to when we are in the mood for some Thai takeout! If you’re looking for something to soak up your cashew chicken sauce with then give our fried rice a try.

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Ingredients  [ For 2 to 4 people ]    [   Preparation time : 15 minute  –  Cooking time : 20 minutes  ]

  • 3 raw chicken thighs boneless, skinless
  • 2 tbsp canola oil(for cooking) 
  • 1/4 cup cashews 
  • 1/2 medium Green Bell Pepper
  • 1/2 tsp ground ginger We use this!
  • 1 tbsp rice wine vinegar 
  • 1 1/2 tbsp soy sauce 
  • 1/2 tbsp chili garlic sauce 
  • 1 tbsp minced garlic
  • 1 tbsp Sesame Oil 
  • 1 tbsp Sesame Seeds 
  • 1 tbsp green onions
  • 1/4 medium white onion
  •  Salt + Pepper

Preparation Method

  1. Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.
  2. Dice chicken thighs into 1-inch chunks. Cut onion and pepper into equally large chunks.
  3. Increase heat to high and add canola oil to the pan.
  4. Once the oil is up to temperature, add the chicken thighs and allow them to cook through(about 5 minutes).
  5. Once the chicken is fully cooked. Add the pepper, onions, garlic, chili garlic sauce and seasonings(ginger, salt, pepper). Allow cooking on high for 2-3 minutes.
  6. Add soy sauce, rice wine vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be excess liquid in the pan upon completing cooking.
  7. Serve in a bowl, top with sesame seeds and drizzle with sesame oil. 


Enjoy it!!



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