Dairy-Free Bamboo Steamed Chicken
Elevate your weeknight dinner routine with this flavorful and aromatic Dairy-Free Bamboo Steamed Chicken recipe. Featuring tender chicken breasts marinated in a rich blend of soy sauce, sesame oil, garlic, and spices, this dish is gently steamed over layers of ginger and green onions for a light yet deeply satisfying meal. The bamboo steaming technique not only preserves the chicken's natural moisture but also infuses it with layers of fragrant, earthy flavors, making it a healthier alternative to fried or sautéed dishes. Perfect for anyone seeking a gluten-free and low-fat entrée, this recipe is ready in under 45 minutes and pairs beautifully with steamed rice or a side of sautéed vegetables. Whether it’s for a quick dinner solution or impressing guests with fresh, wholesome cooking, this dairy-free chicken recipe delivers incredible flavor without the fuss!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 inch fresh ginger
- 4 stalks green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 pieces garlic cloves
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 cups water
Instructions
Slice the chicken breasts into thin strips. This will allow them to cook evenly and quickly.
Peel and thinly slice the fresh ginger. Set aside.
Cut the green onions into 2-inch pieces, separating the white parts from the green tops.
In a small bowl, mix together the soy sauce, sesame oil, minced garlic cloves, sea salt, and black pepper.
Place the sliced chicken in the soy sauce mixture and toss to thoroughly coat the chicken with the marinade. Let it marinate for at least 10 minutes.
Prepare your bamboo steamer by adding 2 cups of water to a wok or large pan. Place the steamer over the water, ensuring it does not touch the water surface.
Line the bottom of the bamboo steamer with ginger slices and the white parts of the green onions.
Place the marinated chicken strips on top of the ginger and green onion in the steamer, spreading them out evenly.
Cover the bamboo steamer with its lid and place it over the boiling water.
Steam the chicken for 20-25 minutes or until it is cooked through and no longer pink inside. The internal temperature should reach 165°F (75°C).
Once cooked, remove the chicken from the steamer and garnish with the green tops of the green onions before serving.
Serve immediately alongside steamed rice or your choice of side.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2599 mg | 113% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.8 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
