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Steamed Chicken with Mixed Vegetables Recipe

Chinese · Main course · 40 min total

A healthy and flavorful one-pot meal where chicken and vegetables are steamed together, resulting in tender meat and perfectly cooked veggies infused with aromatic ginger and soy.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup snow peas
• 1/2 cup sliced bell peppers (any color)
• 2 green onions, sliced for garnish
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. In a bowl, combine chicken pieces with soy sauce, oyster sauce, sesame oil, ginger, and garlic. Marinate for 10 minutes.
2. Prepare a steamer pot with water and bring to a boil. Line a heatproof plate or steamer basket with parchment paper or lightly oil it.
3. Arrange the marinated chicken on the plate in a single layer. Scatter the broccoli, carrots, snow peas, and bell peppers over and around the chicken.
4. Place the plate in the steamer, cover, and steam over high heat for 20-25 minutes, until chicken is cooked through and vegetables are tender.
5. Carefully remove the plate from the steamer. Pour the accumulated juices into a small saucepan. Bring to a simmer and stir in the cornstarch slurry. Cook for 1 minute until thickened, then drizzle over the chicken and vegetables.
6. Garnish with sliced green onions and serve immediately over steamed rice.

Tips

• For extra flavor, add a few slices of ginger on top before steaming.
• You can substitute chicken breasts, but reduce steaming time to 15-18 minutes.
• Serve with steamed jasmine rice or quinoa.

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