Hey everyone, it’s me, Connelly, welcome to our recipe site. Today, we’re going to prepare a special dish, low carb tokyo coconut chicken. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Low Carb Tokyo Coconut Chicken is one of the most favored of recent viral meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Low Carb Tokyo Coconut Chicken is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook low carb tokyo coconut chicken using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Low Carb Tokyo Coconut Chicken:

1. Prepare 1 chicken breast, roughly diced
2. Make ready 1 medium onion, roughly diced (you don't want very small pieces)
3. Take 1 large or 2 small bell peppers, preferably red, sliced into small strips
4. Get 1-2 green onions, finely sliced
5. Get 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. Prepare 1 cube chicken bullion
8. Prepare salt
9. Take black pepper
10. Prepare 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’s going to wrap this up with this special food low carb tokyo coconut chicken recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My page becomes “the place to be” when it comes to low carb tokyo coconut chicken cooking. Go on get cooking!