Step 1

In small bowl, combine water and xanthan gum. Set aside.

Step 2

Heat olive oil in large skillet or wok over medium-high heat.

Step 3

Place chicken into hot oil, then season with salt and pepper. Add zucchini, bell peppers, carrots, snow peas, and cashew nuts. Stir-fry until vegetables are tender and chicken is fully cooked.

Step 4

Slowly add chicken broth, fish sauce, garlic, xylitol and sesame oil. Stir to combine.

Step 5

Add xanthan gum mixture, stirring constantly until sauce thickens.

Step 6

Garnish with green onions and serve over cauliflower rice or with your choice of low-carb noodles.

Step 7

Recipe tips:

Step 8

Non-GMO organic soy sauce can be substituted for fish sauce if desired.

Step 9

Add homemade chili garlic sauce or fresh ginger to taste for a spicier dish.

Step 10

Steer clear of vegetable oil for this recipe, as its high omega-6 fatty acid content can promote inflammation.

Step 11

For a deeper, more flavorful result, choose chicken thighs, or opt for boneless, skinless chicken breasts for a quicker prep.

Step 12

Swap sautéed chicken for crispy fried chicken by coating it in almond flour and frying in avocado oil. This method adds a satisfying crunch and boosts the dish with healthy fats.

Step 13

You can customize this dish by incorporating sauce ingredients such as red pepper flakes, garlic, parsley, or cilantro.