Dairy-Free Steamed Chicken with Ginger and Scallions
Elevate your healthy dinner repertoire with this Dairy-Free Steamed Chicken with Ginger and Scallions, a flavorful twist on traditional steaming techniques. Tender chicken breasts are infused with the earthy warmth of fresh ginger and the subtle zest of garlic, while a hint of sesame oil and soy sauce (or tamari for a gluten-free option) enhances the savory profile. This dish harnesses the power of gentle steaming, ensuring the chicken remains juicy and packed with natural flavors. Topped with vibrant scallion greens, it’s a beautifully balanced recipe that pairs perfectly with steamed rice or fresh veggies. Ready in just 35 minutes, this easy and wholesome meal is ideal for weeknight dinner inspiration, all while meeting dairy-free dietary needs.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 inches Fresh ginger
- 5 stalks Scallions
- 2 cloves Garlic
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Sesame oil
- 1 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 cup Water
Instructions
Rinse the chicken breasts under cold water and pat dry with paper towels. Trim away any excess fat and set aside.
Peel the ginger and slice it into thin matchsticks. Reserve half of the slices for steaming and mince the other half.
Clean the scallions and separate the green tops from the white stalks. Thinly slice the green tops for garnish and cut the white stalks into 2-inch pieces.
Peel and mince the garlic cloves.
In a small bowl, combine the minced ginger, minced garlic, soy sauce (or tamari), sesame oil, salt, and white pepper. Mix well to create a marinade.
Rub the marinade onto both sides of the chicken breasts. Let the chicken marinate for 10 minutes while you prepare the steaming setup.
Set up a steamer. Add 1 cup of water to the bottom of a steaming pot or wok. Place the steamer basket or rack inside, ensuring it is above the water level. Bring the water to a gentle boil.
Line a heatproof plate or shallow dish with the sliced ginger and white scallion stalks. Place the marinated chicken breasts on top.
Place the dish with the chicken into the steamer. Cover the steamer with a lid and steam over medium heat for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Carefully remove the dish from the steamer and let the chicken rest for 5 minutes.
Slice the chicken into thick strips and transfer them to a serving plate. Garnish with the reserved scallion greens.
Serve warm with steamed rice or a side of your choice. Enjoy!
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4641 mg | 202% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1420 mg | 30% | |
*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.
