Low Carb Tokyo Coconut Chicken.

You can cook Low Carb Tokyo Coconut Chicken using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Low Carb Tokyo Coconut Chicken

1. It's 1 of chicken breast, roughly diced.
2. You need 1 of medium onion, roughly diced (you don't want very small pieces).
3. Prepare 1 of large or 2 small bell peppers, preferably red, sliced into small strips.
4. You need 1-2 of green onions, finely sliced.
5. It's 60 grams of (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken.
6. Prepare 180 ml of (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred).
7. You need 1 cube of chicken bullion.
8. You need of salt.
9. Prepare of black pepper.
10. Prepare of hot pepper powder.

Low Carb Tokyo Coconut Chicken instructions

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..