Hello everybody, I hope you’re 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. This time, I will make it a bit unique. This will be really delicious.
Low Carb Tokyo Coconut Chicken is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Low Carb Tokyo Coconut Chicken is something that I’ve loved my entire life. They are nice and they look wonderful.
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. These low carb baked coconut flour chicken tenders are gluten free and paleo friendly.
To begin with this particular recipe, we have to first prepare a few components. You can cook low carb tokyo coconut chicken using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Low Carb Tokyo Coconut Chicken:
- Get 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
- Get 1-2 green onions, finely sliced
- Get 60 grams (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
- Take 180 ml (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
- Make ready 1 cube chicken bullion
- Make ready salt
- Take black pepper
- Make ready hot pepper powder
Once the chicken curry with coconut cream has cooled, store it in a glass or plastic container (see note above if using plastic!) or to save room in the freezer, put it into a freezer bag and lay it flat so that it freezes flat. The Low Carb Coconut Chicken Tenders recipe is a simple low carb down-home dish that is great for company and also wonderful comfort food. I used to think of it as merely a vehicle for 'sweet' but now I know that it can also be a star in a mouth-watering savory dish too. A quick and flavorsome low-carb chicken curry, South Indian style!
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.
Succulent pieces of chicken and mushroom infused with a delicious blend of spices and a rich coconut gravy. A delicious hot dish, no matter the season. Combine the coconut oil, coconut aminos, lime juice, salt, pepper, and garlic. Add the chicken to a dish or resealable plastic bag. Add the marinade and toss to coat.
So that’s going to wrap this up for this exceptional food low carb tokyo coconut chicken recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
