Low Carb Tokyo Coconut Chicken

Name: Low Carb Tokyo Coconut Chicken
Cuisine: American
Ingredients: 1 chicken breast, roughly diced; 1 medium onion, roughly diced (you don't want very small pieces); 1 large or 2 small bell peppers, preferably red, sliced into small strips; 1-2 green onions, finely sliced; 60 grams (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken; 180 ml (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred); 1 cube chicken bullion; salt; black pepper; hot pepper powder

Kirk Haines @cook_6370082

Wyoming, US

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. This is especially true because I tend to eat low carbohydrate meals at home, and that is difficult to do when eating out in Tokyo, unless I live off of yakitori for every meal.

This dish is what resulted from a walk through the Mitsukoshi food garden, and 20 minutes in the kitchen.

Kirk Haines @cook_6370082

Wyoming, US

This dish is what resulted from a walk through the Mitsukoshi food garden, and 20 minutes in the kitchen.

Saved

Ingredients

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

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Steps

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.

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Cooksnaps

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Kirk Haines @cook_6370082

on January 20, 2017 05:38

Wyoming, US

Comments (2)

Martha Van de Wall @mlv3

July 18, 2020 14:27

Awesome base. For variety and lesser low carb, I replace the nuts with 2 nests of ramen noodles. Add 2 more oz of water and a bullion cube. I do sometimes change up the veges and meats...pre-made bbq rubbed pork is a nice alternative.

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