Low Carb Tokyo Coconut Chicken

Kirk Haines
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.

Low Carb Tokyo Coconut Chicken

Zabby59's cooksnap of when they made Low Carb Tokyo Coconut Chicken.
cloudinthevilla's cooksnap of when they made Low Carb Tokyo Coconut Chicken.
Kirk Haines
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.
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Ingredients

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

Cooking Instructions

  1. 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. 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. 3

    Add the nuts to the skillet and mix.

  4. 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.

    A picture of step 4 of Low Carb Tokyo Coconut Chicken.
  5. 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. 6

    Mix the bullion cube with another 60ml (2 ounces) of water, and add to the skillet, along with the coconut cream.

  7. 7

    Heat and mix just until the dish is hot again (but don't boil). Take it off the heat and serve.

    A picture of step 7 of Low Carb Tokyo Coconut Chicken.
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Zabby59's cooksnap of when they made Low Carb Tokyo Coconut Chicken.
cloudinthevilla's cooksnap of when they made Low Carb Tokyo Coconut Chicken.

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Kirk Haines
Kirk Haines @cook_6370082
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Wyoming, US

Comments (2)

Martha Van de Wall
Martha Van de Wall @mlv3
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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