Easiest Way to Cook Yummy Low Carb Tokyo Coconut Chicken

Without fail cooking ultimate Low Carb Tokyo Coconut Chicken easy, tasty, practical.

Good Evening every body, at this time you get present recipe Low Carb Tokyo Coconut Chicken with 10 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 7 stages of easy cooking Low Carb Tokyo Coconut Chicken.

Ingredients all Low Carb Tokyo Coconut Chicken

1. Needed 1 : chicken breast, roughly diced.

2. Needed 1 : medium onion, roughly diced (you don't want very small pieces).

3. Prepare 1 : large or 2 small bell peppers, preferably red, sliced into small strips.

4. Prepare 1-2 : green onions, finely sliced.

5. Needed 60 grams : (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken.

6. Prepare 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. Needed : black pepper.

10. Prepare : hot pepper powder.

If all ingredients Low Carb Tokyo Coconut Chicken it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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..

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