Simple Way to Make Popular Low Carb Tokyo Coconut Chicken for Vegetarian Food

Low Carb Tokyo Coconut Chicken.

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, low carb tokyo coconut chicken. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Low Carb Tokyo Coconut Chicken is one of the most favored of recent trending foods on earth. It's easy, it is quick, it tastes yummy. It is appreciated by millions every day. Low Carb Tokyo Coconut Chicken is something which I have loved my entire life. They're fine and they look fantastic.

To begin with this particular recipe, we have to 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. {Take 1 of chicken breast, roughly diced.
2. {Prepare 1 of medium onion, roughly diced (you don't want very small pieces).
3. {Get 1 of large or 2 small bell peppers, preferably red, sliced into small strips.
4. {Make ready 1-2 of green onions, finely sliced.
5. {Get 60 grams of (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken.
6. {Prepare 180 ml of (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred).
7. {Get 1 cube of chicken bullion.
8. {Take of salt.
9. {Make ready of black pepper.
10. {Prepare of 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's going to wrap this up for this exceptional food low carb tokyo coconut chicken recipe. Thanks so much for your time. I am sure you can make this at home. There's 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, colleague and friends. Thanks again for reading. Go on get cooking!