Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, low carb tokyo coconut chicken. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Low Carb Tokyo Coconut Chicken One of the fantastic things about working for Cookpad is the magnificent kitchen that the employees in the Tokyo office have access to. Having been here a little more than a week, I have gotten tired of eating out for every meal, so I decided to cook lunch today. Low Carb Tokyo Coconut Chicken step by step.
Low Carb Tokyo Coconut Chicken is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. 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 recipe, we must prepare a few ingredients. 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:
- Take 1 chicken breast, roughly diced
- Prepare 1 medium onion, roughly diced (you don't want very small pieces)
- Get 1 large or 2 small bell peppers, preferably red, sliced into small strips
- Prepare 1-2 green onions, finely sliced
- Get 60 grams (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
- Prepare 180 ml (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
- Make ready 1 cube chicken bullion
- Take salt
- Take black pepper
- Get hot pepper powder
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. Add the chicken to the skillet, along with another dash of salt and.
Steps to make Low Carb Tokyo Coconut Chicken:
- 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.
- Add the chicken to the skillet, along with another dash of salt and pepper. Cook, stirring occasionally, until the chicken is nearly cooked through.
- Add the nuts to the skillet and mix.
- 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.
- Add 60ml (2 ounces) of water and cook for maybe 30 seconds, then add the bell peppers and cook for one minute more.
- Mix the bullion cube with another 60ml (2 ounces) of water, and add to the skillet, along with the coconut cream.
- Heat and mix just until the dish is hot again (but don't boil). Take it off the heat and serve.
Does the carb count reflect the full amount of brown. This low carb chicken thighs recipe highlights the star ingredients while complementing the flavors with a fresh coconut-mint sauce. Low Carb Tokyo Coconut Chicken instructions. In a large skillet, over medium high heat, start cooking onions in your preferred oil. Low Carb Tokyo Coconut Chicken step by step.
So that’s going to wrap this up for this special 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 interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
