Low Carb Tokyo Coconut Chicken
Low Carb Tokyo Coconut Chicken

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, low carb tokyo coconut chicken. It is one of my favorites. For mine, I am going to make it a little bit unique. 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 enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Low Carb Tokyo Coconut Chicken is something which I have loved my entire life.

Low Carb Tokyo Coconut Chicken One of the fantastic things about working for Cookpad is the magnificent kitchen that the employees in the Tokyo office have access to. Having been here a little more than a week, I have gotten tired of eating out for every meal, so I decided to cook lunch today. Low Carb Tokyo Coconut Chicken step by step.

To get started 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 it.

The ingredients needed to make Low Carb Tokyo Coconut Chicken:
  1. Get 1 chicken breast, roughly diced
  2. Take 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. Take 1-2 green onions, finely sliced
  5. Prepare 60 grams (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
  6. Take 180 ml (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
  7. Get 1 cube chicken bullion
  8. Make ready salt
  9. Get black pepper
  10. Make ready hot pepper powder

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.

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.

Does the carb count reflect the full amount of brown. This low carb chicken thighs recipe highlights the star ingredients while complementing the flavors with a fresh coconut-mint sauce. Low Carb Tokyo Coconut Chicken instructions. In a large skillet, over medium high heat, start cooking onions in your preferred oil. Low Carb Tokyo Coconut Chicken step by step.

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