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Low Carb Tokyo Coconut Chicken
Low Carb Tokyo Coconut Chicken

Before you jump to Low Carb Tokyo Coconut Chicken recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us believe that comfort foods are bad for us and that we should avoid them. Often, if your comfort food is a sugary food or another junk food, this is very true. Otherwise, comfort foods may be extremely nutritious and good for you. There are a number of foods that basically can improve your moods when you eat them. When you are feeling a little down and need an emotional boost, try some of these.

Make a trail mixout of different seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to raise your mood. This is because seeds and nuts have lots of magnesium which raises your brain’s serotonin levels. Serotonin is called the “feel good” chemical substance and it tells your brain how you should be feeling day in and day out. The more serotonin you have, the happier you will feel. Not just that, nuts, specifically, are a terrific protein source.

See, you don’t need to eat all that junk food when you wish to feel better! Try a couple of of these tips instead.

We hope you got benefit from reading it, now let’s go back to low carb tokyo coconut chicken recipe. To cook low carb tokyo coconut chicken you need 10 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Low Carb Tokyo Coconut Chicken:
  1. Take chicken breast, roughly diced
  2. Prepare medium onion, roughly diced (you don't want very small pieces)
  3. Use large or 2 small bell peppers, preferably red, sliced into small strips
  4. Take green onions, finely sliced
  5. Prepare (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken
  6. Take (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred)
  7. Use chicken bullion
  8. You need salt
  9. Prepare black pepper
  10. Get 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.

This Low-Carb Thai Chicken Soup is a great one-pot meal to warm you inside out this winter! It's paleo, gluten free, and dairy free too! Replace the white traditional flour for Coconut flour. Chicken is a wonderful source of protein and it's a delicious option on a low-carb or keto diet. It's versatile and often loved by eaters of all ages.

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