Steamed Chicken Breast Recipes

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EASY STEAM CHICKEN



Easy Steam Chicken image

This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.

Provided by HANNAKRISTINA

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 2

Number Of Ingredients 8

2 skinless, boneless chicken breast halves
1 cup salt
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro

Steps:

  • Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
  • Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
  • Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g

STEAMED SOY-MARINATED CHICKEN



Steamed Soy-Marinated Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 cup low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon peanut oil
1/2 lime, juiced
1 (1-inch) piece ginger, sliced thick
1 cloves garlic, sliced
1 handful cilantro, chopped
4 boneless, skinless chicken breasts
1 head savoy cabbage

Steps:

  • Into a large, re-sealable plastic bag add the soy sauce, sesame oil, peanut oil, lime juice, ginger, garlic, and cilantro. Seal the bag and shake it to mix the ingredients. Add the chicken breasts and shake it again. Let the chicken marinate in the refrigerator for at least 1/2 hour or up to overnight.
  • Pour about 1-inch of water into a wok and bring it to a boil over high heat. Line the bottom of a bamboo steamer with a layer of cabbage leaves. Place the marinated chicken on top of the leaves. Cover the steamer and put it into the wok. Steam the chicken until it is cooked through, about 10 to 15 minutes.

STEAMED CHICKEN BREAST



Steamed Chicken Breast image

Chicken breast are too often dry and rubbery. The risk of overcooking is always high. However, thanks to some simple ingredients make it so delicious which I think everyone should give it a try.

Provided by ongwienkai1980

Categories     Chicken Breast

Time 40m

Yield 800 grams, 4 serving(s)

Number Of Ingredients 14

550 g skinless chicken breasts
4 pieces dry mushrooms
2 pieces dry scallops
1 head garlic
60 g red chili peppers
150 g wood ear mushrooms
1/2 teaspoon rock salt
100 ml water
1/2 teaspoon rock salt
1/4 teaspoon white pepper powder
1 tablespoon soy sauce
2 teaspoons rice wine
1 tablespoon tapioca starch
1 tablespoon garlic oil

Steps:

  • Soak dry scallop in 100 ml of water. Wrap and fridge overnight.
  • Soak dry mushroom in fridge for one night.
  • Crush garlic clove with a chopping knife to remove skin.
  • Fry garlic in 100ml of oil until golden brown. Sieved out when done.
  • Cut mushrooms into thin slices. Squeeze out water.
  • Allow mushrooms to absorb the sauce of scallop.
  • Mix wood ears with mushrooms. Add in 1/2 tsp of salt.
  • Give a good press and mix well.
  • Cut chicken into 1cm thick slices. First add salt, pepper, soy sauce and rice wine. Mix well then stir in tapioca starch. Lastly add in garlic oil.
  • Julienne cut red chilli pepper.
  • Spread chilli pepper on top evenly.
  • In a large wok with steaming rack, add water and bring it to boil.
  • Steam mushrooms and wood ears in a plate.
  • Cover and steam for 10 minutes.
  • Level with a pair of chopsticks, place the plate of chicken on top. Add hot water to wok if necessary.
  • Cover again and steam for another 10 minutes.
  • Serve with fried garlic as desire.

Nutrition Facts : Calories 188.7, Fat 3.7, SaturatedFat 0.8, Cholesterol 88, Sodium 415.5, Carbohydrate 6.7, Fiber 0.6, Sugar 1, Protein 30.9

SOY STEAMED CHICKEN WITH RICE



Soy steamed chicken with rice image

A veg-packed meal for all the family you'll make again and again

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 8

2 boneless skinless chicken breasts (about 140g/5oz each)
1 tbsp reduced-salt soy sauce
1 tbsp sunflower oil
small knob of fresh root ginger , grated
3 spring onions , sliced
175g basmati rice
250g pack prepared veg, broccoli , carrotts and green beans
425ml vegetable stock

Steps:

  • Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
  • Re-cover the pan and cook for a further 12-14 mins until everything is tender.

Nutrition Facts : Calories 553 calories, Fat 8 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.33 milligram of sodium

MICROWAVE STEAMED CHICKEN WITH SESAME SAUCE AND SPROUTS



Microwave Steamed Chicken with Sesame Sauce and Sprouts image

A recipe for microwave/steamed chicken breasts with sesame sauce made from ground sesame seeds. It's so delicious and a perfect meal for lunch because it's light. I've topped it with broccoli sprouts which gives the dish just the right balance.

Provided by Pearl Ishizaki

Categories     Meat and Poultry     Chicken     Breast

Time 34m

Yield 2

Number Of Ingredients 8

¼ teaspoon salt
¾ pound skinless, boneless chicken breast halves
1 tablespoon sake
1 clove garlic, thinly sliced
2 tablespoons toasted sesame seeds, ground into a paste
2 teaspoons soy sauce
1 teaspoon white sugar
½ cup broccoli sprouts, roots removed

Steps:

  • Sprinkle salt over chicken breasts and spread evenly over chicken using your hands. Place chicken in a microwave-safe bowl; add sake and top with garlic.
  • Mix ground sesame seeds, soy sauce, and sugar together in a bowl until sauce is smooth.
  • Cover bowl with a lid or plastic wrap and heat in microwave until no longer pink in the center, about 4 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken cool until easily handled, about 10 minutes.
  • Shred chicken into bite-size pieces and place in serving bowl; top with broccoli sprouts and sauce.

Nutrition Facts : Calories 267.3 calories, Carbohydrate 3.5 g, Cholesterol 96.9 mg, Fat 8.5 g, Fiber 0.3 g, Protein 37.6 g, SaturatedFat 1.2 g, Sodium 674.6 mg, Sugar 0.5 g

STEAMED CHICKEN BREAST



Steamed Chicken Breast image

Categories     Chicken     Mushroom     Dinner     Steam     Low Fat

Number Of Ingredients 14

550 grams skinless chicken breast
4 ears dry mushroom
2 pieces dry scallop
1 head garlic
60 grams red chilli pepper
150 grams wood ears
1/2 teaspoon rock salt
100 milliliters water
1/2 tablespoon rock salt
1/4 tablespoon white pepper powder
1 tablespoon soy sauce
2 teaspoons rice wine
1 tablespoon tapioca starch
1 tablespoon garlic oil

Steps:

  • Soak dry scallop in 100 ml of water. Wrap and fridge overnight.
  • Soak dry mushroom in fridge for one night.
  • Crush garlic clove with a chopping knife to remove skin.
  • Fry garlic in 100ml of oil until golden brown. Sieved out when done.
  • Cut mushrooms into thin slices. Squeeze out water.
  • Allow mushrooms to absorb the sauce of scallop.
  • Mix wood ears with mushrooms. Add in 1/2 tsp of salt.
  • Give a good press and mix well.
  • Cut chicken into 1cm thick slices. First add salt, pepper, soy sauce and rice wine. Mix well then stir in tapioca starch. Lastly add in garlic oil.
  • Julienne cut red chilli pepper.
  • Spread chilli pepper on top evenly.
  • In a large wok with steaming rack, add water and bring it to boil.
  • Steam mushrooms and wood ears in a plate.
  • Cover and steam for 10 minutes.
  • Level with a pair of chopsticks, place the plate of chicken on top. Add hot water to wok if necessary.
  • Cover again and steam for another 10 minutes.
  • Serve with fried garlic as desire.

SEARED AND STEAMED CHICKEN



Seared And Steamed Chicken image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil or butter, or a combination
4 plump boneless, skinless chicken breast halves, 1 1/2 to 2 pounds
Salt and freshly ground black pepper
1/3 cup dry white wine, chicken stock or water
1 cup peeled, seeded and diced tomatoes (canned are fine; drain them first)
2 tablespoons bottled capers
2 tablespoons chopped pitted black olives, preferably imported
1/2 cup chopped parsley

Steps:

  • Preheat the oven to 200 degrees. Place the oil or butter in a 12-inch skillet, and turn the heat to medium-high. After about 2 minutes, when the oil is hot or the foaming from the butter has subsided, season the chicken breasts well with salt and pepper and place them in the skillet, smooth (skin) side down. Turn the heat to high, and cook about a minute, until the chicken begins to brown. Turn the heat to medium, and cover the pan.
  • Cook, undisturbed, until the chicken is firm and nearly cooked through, 6 to 8 minutes. To minimize the spattering, quickly uncover the skillet, and remove the chicken to a plate. Place the plate in the warm oven.
  • Over high heat, add the wine, stock or water to the pan, and stir and scrape to release any bits of chicken that have stuck to the pan. When the liquid has reduced by about half, add the tomatoes, and cook, stirring occasionally, for about a minute. Add the capers, olives and all but 1 tablespoon of the parsley, and cook a minute more, stirring occasionally. Return the chicken to the sauce and turn once or twice. Sprinkle with the remaining parsley, and serve.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 2 grams, TransFat 0 grams

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