Low Carb Tokyo Coconut Chicken
Low Carb Tokyo Coconut Chicken

Hey everyone, it’s Sophie, welcome to our recipe website. Today, I will show you a way to make a special dish, low carb tokyo coconut chicken. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Low Carb Tokyo Coconut Chicken is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Low Carb Tokyo Coconut Chicken is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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 chicken breast, roughly diced
  2. Prepare 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. Take (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
  7. Prepare chicken bullion
  8. Take salt
  9. Make ready 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 it up for this exceptional food low carb tokyo coconut chicken recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this site on your browser, and share it to your loved ones, friends and colleague. 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!