Simple Way to Make Any-night-of-the-week Low Carb Tokyo Coconut Chicken

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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. Take 1 large or 2 small bell peppers, preferably red, sliced into small strips
4. Get 1-2 green onions, finely sliced
5. Take 60 grams (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
6. Make ready 180 ml (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
7. Get 1 cube chicken bullion
8. Get salt
9. Prepare black pepper
10. Take hot pepper powder

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.

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