This Matcha Coconut Chicken Rice Bowl with Edible Rice Paper Crisps combines vibrant flavors with a touch of elegance. Green matcha-marinated grilled chicken pairs perfectly with creamy coconut rice infused with lemongrass and lime, while crispy edible rice paper crisps add an unexpected crunchy texture. A drizzle of honey-ginger yogurt sauce ties everything together, making this bowl a delightful and refreshing meal! 🌿🍵✨
Matcha Coconut Chicken Rice Bowl with Edible Rice Paper Crisps 🌿🍵✨
Ingredients:
• For the Matcha Coconut Chicken:
• 2 boneless, skinless chicken breasts (or thighs)
• 1 tbsp matcha powder
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 clove garlic, minced
• 1/2 tsp ginger, grated
• Salt and pepper, to taste
• For the Coconut Rice:
• 1 cup jasmine rice (or your preferred rice)
• 1 1/2 cups coconut milk
• 1/4 cup water
• 1 stalk lemongrass, cut into pieces and bruised (or 1 tsp lemongrass paste)
• Zest of 1 lime
• Salt to taste
• For the Edible Rice Paper Crisps:
• 4-6 sheets of rice paper
• 1 tbsp olive oil (for brushing)
• Sea salt (optional)
• For the Honey-Ginger Yogurt Sauce:
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1 tsp ginger, grated
• 1 tsp lime juice
• Pinch of salt
Instructions:
1. Marinate the Chicken:
• In a small bowl, whisk together matcha powder, soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, salt, and pepper.
• Place the chicken breasts in a shallow dish and pour the marinade over the chicken. Let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for deeper flavor.
2. Make the Coconut Rice:
• In a saucepan, combine jasmine rice, coconut milk, water, bruised lemongrass (or lemongrass paste), lime zest, and a pinch of salt.
• Bring to a simmer, then cover and reduce heat to low. Cook for 15-20 minutes, until the rice is tender and the liquid is absorbed. Remove from heat and discard the lemongrass stalk. Fluff the rice with a fork.
3. Make the Edible Rice Paper Crisps:
• Preheat the oven to 375°F (190°C).
• Lightly brush both sides of the rice paper sheets with olive oil.
• Cut the rice paper into quarters or strips, depending on your preference.
• Place them on a baking sheet and bake for 5-7 minutes, or until crispy and golden. Sprinkle with a pinch of sea salt, if desired.
4. Grill the Matcha Chicken:
• Preheat a grill pan or skillet over medium-high heat.
• Remove the chicken from the marinade and cook for 6-7 minutes per side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F or 75°C).
• Let the chicken rest for a few minutes, then slice into strips.
5. Make the Honey-Ginger Yogurt Sauce:
• In a small bowl, whisk together Greek yogurt, honey, grated ginger, lime juice, and a pinch of salt. Adjust sweetness and tanginess to taste.
6. Assemble the Bowl:
• In each bowl, place a generous scoop of coconut rice as the base.
• Top with sliced matcha coconut chicken, a handful of crispy rice paper crisps, and a drizzle of honey-ginger yogurt sauce.
• Garnish with fresh herbs or additional lime wedges, if desired.
7. Serve:
• Serve immediately and enjoy the balance of creamy, crispy, and flavorful elements in each bite!
Servings: 4
Calories: Approx. 400-500 per serving (depending on portion sizes and toppings)
This Matcha Coconut Chicken Rice Bowl with Edible Rice Paper Crisps is the perfect fusion of savory and sweet with a refreshing twist. The matcha-marinated chicken is complemented by the coconut-infused rice and crispy rice paper, while the honey-ginger yogurt sauce brings everything together with a creamy, tangy finish! 🌿🍵✨
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