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Before you jump to Low Carb Tokyo Coconut Chicken recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. These types of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going a lot more green.
Perhaps the food is not quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. If you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. When compared with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many people mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. You get the highest energy savings by completely loading the dishwasher ahead of commencing a wash cycle. Conserve even more money by air drying and also cool drying your dishes as an alternative to heat drying them.
As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Green living just isn’t that hard. Typically, all it takes is a little common sense.
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 cook that.
The ingredients needed to prepare Low Carb Tokyo Coconut Chicken:
- Take of chicken breast, roughly diced.
- Get of medium onion, roughly diced (you don't want very small pieces).
- Get of large or 2 small bell peppers, preferably red, sliced into small strips.
- Get of green onions, finely sliced.
- Use of (approximately 1/4 cup) mixed nuts (walnuts, almonds, cashews), roughly chopped/broken.
- Provide of (about 6 ounces) coconut cream or coconut milk (cream has more fat, and is preferred).
- Take of chicken bullion.
- Get of salt.
- Get of black pepper.
- Provide of hot pepper powder.
Steps to make Low Carb Tokyo Coconut Chicken:
- 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..
- Add the chicken to the skillet, along with another dash of salt and pepper. Cook, stirring occasionally, until the chicken is nearly cooked through..
- Add the nuts to the skillet and mix..
- 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..
- Add 60ml (2 ounces) of water and cook for maybe 30 seconds, then add the bell peppers and cook for one minute more..
- Mix the bullion cube with another 60ml (2 ounces) of water, and add to the skillet, along with the coconut cream..
- 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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