Low Carb Tokyo Coconut Chicken
Low Carb Tokyo Coconut Chicken

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, low carb tokyo coconut chicken. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Low Carb Tokyo Coconut Chicken is one of the most well liked of recent viral meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Low Carb Tokyo Coconut Chicken is something which I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Low Carb Tokyo Coconut Chicken:
  1. Make ready chicken breast, roughly diced
  2. Take medium onion, roughly diced (you don't want very small pieces)
  3. Get large or 2 small bell peppers, preferably red, sliced into small strips
  4. Make ready green onions, finely sliced
  5. Prepare (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
  6. Prepare (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
  7. Make ready chicken bullion
  8. Take salt
  9. Prepare black pepper
  10. Make ready 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 with this exceptional food low carb tokyo coconut chicken recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this site in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My site becomes “the place to be” when it comes to low carb tokyo coconut chicken cooking. Go on get cooking!