Low Carb Tokyo Coconut Chicken

Low Carb Tokyo Coconut Chicken

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


  1. 1 chicken breast, roughly diced
  2. 1 medium onion, roughly diced (you don't want very small pieces)
  3. 1 large or 2 small bell peppers, preferably red, sliced into small strips
  4. 1-2 green 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 cube chicken bullion
  8. salt
  9. black pepper
  10. hot pepper powder


  1. Add Photo

    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 Photo

    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 Photo

    Add the nuts to the skillet and mix.

  4. Change

    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 Photo

    Add 60ml (2 ounces) of water and cook for maybe 30 seconds, then add the bell peppers and cook for one minute more.

  6. Add Photo

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

  7. Change

    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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