Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a Best dish, low carb tokyo coconut chicken. One of my favorites food recipe. This time, I will make it a bit unique. This is gonna smell and look delicious.

Low Carb Tokyo Coconut Chicken is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Low Carb Tokyo Coconut Chicken is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Take chicken breast, roughly diced
2. Take medium onion, roughly diced (you don't want very small pieces)
3. Make ready large or 2 small bell peppers, preferably red, sliced into small strips
4. Get green onions, finely sliced
5. Make ready (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
6. Get (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
7. Get chicken bullion
8. Get salt
9. Prepare black pepper
10. Make ready hot pepper powder

Steps 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 exceptional food low carb tokyo coconut chicken recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!