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Green Tea Infused Coconut Chicken

Submitted by: Anonymous

The flavor of the green tea soothes the edges of the fresh ginger. The coconut milk gives this dish a Thai feel. The flavor of the yellow tomatoes is just subtle enough so that it doesn't overpower the dish. Enjoy with your favorite style of rice!

Prep Time: Prep time: 20 min. Cook time: 25 min.
Serving Size: serves 2-3
Ingredients
  • 1/2 lb. sliced chicken breast
  • 1 tbsp. minced ginger
  • 1 tbsp. minced spring onions
  • 1 tsp. salt
  • 1 tsp. vegetable oil
  • 2 tbsp. green tea
  • 2 tbsp. coconut milk
  • 1 small sweet potato, peeled and julienned
  • 1 medium white onion, diced
  • 1/4 medium head of cabbage, sliced
  • 2 small yellow tomatoes, quartered and halved
Directions
Combine ginger, spring onions, and salt in a small bowl. Heat the vegetable oil until hot and add the ginger mixture. Quickly sear the mixture and transfer to a small bowl. Allow to cool a little and then coat the chicken with this and set aside.
Steep green tea in 2 tbsp. hot water for 5 min. Strain and mix with coconut milk, then combine with chicken.
The next three steps can be done at the same time:
Sauté the chicken until just cooked, approximately 10-15 min., depending on how thinly the breast meat is sliced. Strain the meat from the remaining juices/tea.
Sauté the onions and cabbage in a little oil until the cabbage has softened and the onions are translucent. Add tomatoes and cook a few more min.
In a separate pan (so that the color doesn't bleed) sauté the sweet potato until just soft.
Create a bed of the cabbage, onion, and tomato. Cover with sweet potato and add the chicken to the top. Serve with your favorite style of rice.



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