Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a awesome dish, low carb tokyo coconut chicken. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really 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 is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Low Carb Tokyo Coconut Chicken is something which I’ve loved my whole life.

To get started with this recipe, we must first 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. Get chicken breast, roughly diced
2. Prepare medium onion, roughly diced (you don't want very small pieces)
3. Get large or 2 small bell peppers, preferably red, sliced into small strips
4. Make ready green onions, finely sliced
5. Take (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
6. Take (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
7. Take chicken bullion
8. Take salt
9. Prepare black pepper
10. Get 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 it up with this Easy food low carb tokyo coconut chicken recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!