Appetizing Low Carb Tokyo Coconut Chicken Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Low Carb Tokyo Coconut Chicken. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Low Carb Tokyo Coconut Chicken as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack you should try this Low Carb Tokyo Coconut Chicken recipe. This Low Carb Tokyo Coconut Chicken make for a yummy summer dinner that you can make it easy. The Low Carb Tokyo Coconut Chicken recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Low Carb Tokyo Coconut Chicken recipe.

Low Carb Tokyo Coconut Chicken.

Before preparing the dish, we have done some research on how to make Low Carb Tokyo Coconut Chicken easily with yummy taste. You can have Low Carb Tokyo Coconut Chicken using 10 ingredients and 7 steps. Here is how you achieve that.

Perfect Low Carb Tokyo Coconut Chicken Recipe Ingredients

1. It's 1 of chicken breast, roughly diced.
2. Prepare 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. You need 1-2 of green onions, finely sliced.
5. It's 60 grams of (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken.
6. It's 180 ml of (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred).
7. It's 1 cube of chicken bullion.
8. You need of salt.
9. You need of black pepper.
10. Prepare of hot pepper powder.

How to make Low Carb Tokyo Coconut Chicken from scracth

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..