Chinese Steamed Chicken Breast
This Chinese Steamed Chicken Breast recipe combines chicken breasts with a flavorful ginger scallion sauce. It's juicy, delicious, and ready in one hour. One of my favorite weeknight meals by far.
Ingredients
Chicken breasts
- 2 chicken breasts
- 1 teaspoon coarse kosher salt
Ginger scallion sauce
- ¼ cup neutral oil
- ½ cup scallion (thinly sliced)
- ¼ cup ginger (minced)
- 1 teaspoon coarse kosher salt
- 1 teaspoon toasted sesame oil
Instructions
- Apply salt to both sides of the chicken breasts. Let them rest on a plate in the fridge for at least 40 minutes and up to 24 hours. If you are resting for more than one hour, cover the chicken with plastic wrap so it doesn't dry out.
- Heat oil to about 350°F in a skillet over medium-high heat. Add ginger and cook for 15 seconds. Add scallions and cook for another 15 seconds. Transfer to a bowl and stir in salt and toasted sesame oil.
- Place the chicken in a single layer on a heat-proof dish. Steam on high heat for 12-14 minutes, flipping every 3 minutes. The chicken is done when the internal temperature reaches 150°F.
- Remove the chicken from the steamer and let it rest for at least 3 minutes. Cut it into thin slices and spoon over the ginger-scallion sauce. Serve immediately and enjoy!
Notes
Tip: I highly recommend using an instant-read thermometer to check the doneness of the chicken. The difference between juicy and dry chicken breasts can be as little as one minute.
Nutrition
Calories: 540kcalCarbohydrates: 4gProtein: 49gFat: 36gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 145mgSodium: 2593mgPotassium: 955mgFiber: 1gSugar: 1gVitamin A: 317IUVitamin C: 8mgCalcium: 33mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!