Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, low carb tokyo coconut chicken. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Low Carb Tokyo Coconut Chicken is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Low Carb Tokyo Coconut Chicken is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. 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. Prepare 1 chicken breast, roughly diced
2. Take 1 medium onion, roughly diced (you don't want very small pieces)
3. Make ready 1 large or 2 small bell peppers, preferably red, sliced into small strips
4. Get 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. Prepare salt
9. Get black pepper
10. Make ready 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 is going to wrap it up with this special food low carb tokyo coconut chicken recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!