Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, low carb tokyo coconut chicken. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Low Carb Tokyo Coconut Chicken is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Low Carb Tokyo Coconut Chicken is something which I have loved my whole life.

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.

To begin with this particular recipe, we have to prepare a few components. You can have 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. Prepare 1 chicken breast, roughly diced
2. Get 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. Get 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. Make ready 1 cube chicken bullion
8. Prepare salt
9. Take black pepper
10. Take hot pepper powder

Add the chicken to the skillet, along with another dash of salt and. Low Carb Tokyo Coconut Chicken step by step. In a large skillet, over medium high heat, start cooking onions in your preferred oil. I used a mix of butter and olive oil.

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.

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. Low Carb Tokyo Coconut Chicken Hello everybody, it's Drew, welcome to our recipe page.

So that’s going to wrap this up with this special food low carb tokyo coconut chicken recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!