Easiest Way to Prepare Ultimate Low Carb Tokyo Coconut Chicken

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, low carb tokyo coconut chicken. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Low Carb Tokyo Coconut Chicken is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Low Carb Tokyo Coconut Chicken is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have low carb tokyo coconut chicken using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Low Carb Tokyo Coconut Chicken:

1. Get 1 chicken breast, roughly diced
2. Make ready 1 medium onion, roughly diced (you don't want very small pieces)
3. Make ready 1 large or 2 small bell peppers, preferably red, sliced into small strips
4. Take 1-2 green onions, finely sliced
5. Prepare 60 grams (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
6. Prepare 180 ml (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
7. Make ready 1 cube chicken bullion
8. Make ready salt
9. Prepare black pepper
10. Prepare hot pepper powder

Instructions to make Low Carb Tokyo Coconut Chicken:

1. In a large skillet, over medium high heat, start cooking onions in your preferred oil. I used a mix of butter and olive oil. Add a dash of salt and pepper to taste, and stir occasionally until they just start to become translucent.
2. Add the chicken to the skillet, along with another dash of salt and pepper. Cook, stirring occasionally, until the chicken is nearly cooked through.
3. Add the nuts to the skillet and mix.
4. Add the green onions. If you like your food spicy, add some hot peppers, or if you are in Tokyo, a little portion of a 100 yen package of hot chili powder from your friendly neighborhood Lawson's convenience store will work great.
5. Add 60ml (2 ounces) of water and cook for maybe 30 seconds, then add the bell peppers and cook for one minute more.
6. Mix the bullion cube with another 60ml (2 ounces) of water, and add to the skillet, along with the coconut cream.
7. Heat and mix just until the dish is hot again (but don't boil). Take it off the heat and serve.

So that is going to wrap this up for this special food low carb tokyo coconut chicken recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!