Low Carb Tokyo Coconut Chicken
Low Carb Tokyo Coconut Chicken

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, low carb tokyo coconut chicken. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Low Carb Tokyo Coconut Chicken is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Low Carb Tokyo Coconut Chicken is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to 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. Take 1 chicken breast, roughly diced
  2. Prepare 1 medium onion, roughly diced (you don't want very small pieces)
  3. Take 1 large or 2 small bell peppers, preferably red, sliced into small strips
  4. Make ready 1-2 green onions, finely sliced
  5. Make ready 60 grams (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
  6. Get 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. Make ready black pepper
  10. Take hot pepper powder
Steps 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. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!