Low Carb Tokyo Coconut Chicken
Low Carb Tokyo Coconut Chicken

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, low carb tokyo coconut chicken. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Then this low carb chicken curry recipe is for you! It's surprisingly easy to make at home. Stews like this low carb chicken curry recipe freeze quite well.

Low Carb Tokyo Coconut Chicken is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Low Carb Tokyo Coconut Chicken is something that I have loved my whole life.

To begin with this particular recipe, we must 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. Make ready 1 chicken breast, roughly diced
  2. Prepare 1 medium onion, roughly diced (you don't want very small pieces)
  3. Make ready 1 large or 2 small bell peppers, preferably red, sliced into small strips
  4. Take 1-2 green onions, finely sliced
  5. Make ready 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. Get 1 cube chicken bullion
  8. Make ready salt
  9. Make ready black pepper
  10. Get hot pepper powder

Here it is, my Thai coconut soup recipe! You'll be happy to hear, my pursuit for the perfect low carb, keto friendly tom kha gai has. Coconut Milk is the creamy base and the perfect thing to compliment the chicken and other spices in this lovely Thai Coconut Chicken Soup. This Low-Carb Thai Chicken Soup is a great one-pot meal to warm you inside out this winter!

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.

It's paleo, gluten free, and dairy free too! If you enjoyed this low carb coconut chicken curry recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and. What you need to make low-carb Instant Pot coconut chicken curry: Boneless, skinless chicken (white or dark meat is up to you).

So that is going to wrap this up for this exceptional food low carb tokyo coconut chicken recipe. Thank you very 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 bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!