Chicken

Recipe of Super Quick Low Carb Tokyo Coconut Chicken

By Margaret Newman 11 August 2020
Recipe of Super Quick Low Carb Tokyo Coconut Chicken
Recipe of Super Quick Low Carb Tokyo Coconut Chicken

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Low Carb Tokyo Coconut Chicken. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Low Carb Tokyo Coconut Chicken Recipe.

You can have Low Carb Tokyo Coconut Chicken using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Low Carb Tokyo Coconut Chicken

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

Low Carb Tokyo Coconut Chicken step by step

  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..

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