Step-by-Step Guide to Make Super Quick Homemade Low Carb Tokyo Coconut Chicken

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, low carb tokyo coconut chicken. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Low Carb Tokyo Coconut Chicken is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Low Carb Tokyo Coconut Chicken is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. 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. Take 1 chicken breast, roughly diced
2. Make ready 1 medium onion, roughly diced (you don't want very small pieces)
3. Get 1 large or 2 small bell peppers, preferably red, sliced into small strips
4. Prepare 1-2 green onions, finely sliced
5. Make ready 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. Take 1 cube chicken bullion
8. Take salt
9. Get black pepper
10. Get 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’s going to wrap it up for this exceptional food low carb tokyo coconut chicken recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!