Recipe of Speedy Low Carb Tokyo Coconut Chicken

Low Carb Tokyo Coconut Chicken.

Low Carb Tokyo Coconut Chicken

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, low carb tokyo coconut chicken. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Low Carb Tokyo Coconut Chicken is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They're nice and they look fantastic. Low Carb Tokyo Coconut Chicken is something which I've loved my entire life.

To begin with this 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:

{Prepare 1 of chicken breast, roughly diced.
{Get 1 of medium onion, roughly diced (you don't want very small pieces).
{Make ready 1 of large or 2 small bell peppers, preferably red, sliced into small strips.
{Get 1-2 of green onions, finely sliced.
{Make ready 60 grams of (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken.
{Take 180 ml of (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred).
{Make ready 1 cube of chicken bullion.
{Take of salt.
{Make ready of black pepper.
{Make ready of hot pepper powder.

Instructions to make Low Carb Tokyo Coconut Chicken:

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..
Add the chicken to the skillet, along with another dash of salt and pepper. Cook, stirring occasionally, until the chicken is nearly cooked through..
Add the nuts to the skillet and mix..
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..
Add 60ml (2 ounces) of water and cook for maybe 30 seconds, then add the bell peppers and cook for one minute more..
Mix the bullion cube with another 60ml (2 ounces) of water, and add to the skillet, along with the coconut cream..
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. Thank you very much for your time. I am confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!