Green Tea Coconut Chicken Recipe

Green Tea Coconut Chicken


  • 1/2 pound of sliced chicken breast
  • 1 tbs minced ginger
  • 1 tbs minced spring onions
  • 1 tsp salt
  • 1 tsp scalding hot vegetable oil
  • 2 tbs green tea
  • 2 tbs 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

How to make Green Tea Coconut Chicken

The flavor of the green tea soothes the edges of the fresh ginger. I didn't have any matcha on hand, but matcha may be a better substitution for steeped green tea. The coconut milk gives this dish a Thai feel. The flavor of the yellow tomatoes is just subtle enough so that it doesn't over power the other flavors of the dish. Enjoy with your favorite style of rice.

  1. 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.

  2. Steep green tea in equal amount of hot water for 3-5 minutes (depending on the leaves you use). Strain and mix with coconut milk, combine with chicken.

  3. (The next three steps can be done at the same time.) Sautee the chicken until just cooked, approximately 10-15 minutes, depending on how thinly the breast meat is sliced. Strain the meat from the remaining juices/tea.

  4. Sautee 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 minutes.

  5. In a separate pan (so that the color doesn't bleed) sautee the sweet potato until just soft.

  6. Create a bed of the cabbage, onion and tomato. Cover with sweet potato and add the chicken to the top. Serve with white rice. (Or even a luxurious saffron rice!)

Register or login to add a comment!