Steps to Make Ultimate Low Carb Tokyo Coconut Chicken

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, low carb tokyo coconut chicken. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Low Carb Tokyo Coconut Chicken is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Low Carb Tokyo Coconut Chicken is something that I have loved my entire life. They are fine and they look fantastic.

To get started 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 it.

The ingredients needed to make Low Carb Tokyo Coconut Chicken:

1. Get 1 chicken breast, roughly diced
2. Get 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. Prepare 1-2 green onions, finely sliced
5. Take 60 grams (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
6. Make ready 180 ml (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
7. Take 1 cube chicken bullion
8. Prepare salt
9. Take 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 for this special food low carb tokyo coconut chicken recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!