Eclectic Electric Eastern Steamer
Embark on a flavor-packed journey with the "Eclectic Electric Eastern Steamer," a vibrant and healthy dish that brings together the best of Asian-inspired cuisine. This one-pot marvel layers tender marinated chicken thighs, earthy shiitake mushrooms, crisp baby bok choy, sweet carrots, and protein-rich tofu into a steamer basket, infusing them with a savory marinade of soy sauce, sesame oil, and oyster sauce. The gentle steaming technique preserves the natural textures and nutrients of the ingredients, while fresh ginger and garlic add a zingy aroma. Finished with a sprinkle of sesame seeds and cilantro, this wholesome, gluten-free dish is perfect for a light yet satisfying meal. Serve it solo or pair it with steamed rice or noodles for a complete experience. Perfect for busy weeknights, this 40-minute recipe promises a harmonious blend of flavors and textures sure to impress your taste buds.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 4 pieces Baby bok choy
- 150 grams Shiitake mushrooms
- 1 large Carrot
- 200 grams Firm tofu
- 2 pieces Garlic cloves
- 1 inch Fresh ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Oyster sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Brown sugar
- 1 tablespoon Sesame seeds
- 10 grams Fresh cilantro
- 500 milliliters Water
Instructions
Prepare the marinade by mixing the soy sauce, sesame oil, oyster sauce, rice vinegar, and brown sugar in a small bowl. Stir until the sugar dissolves.
Cut the boneless chicken thighs into bite-sized pieces and place them in a bowl. Pour half of the marinade over the chicken, toss to coat, and set aside for at least 15 minutes.
Rinse the baby bok choy, cut each in half lengthwise, and set aside.
Clean and slice the shiitake mushrooms into thick pieces.
Peel and julienne the carrot into thin strips.
Cut the firm tofu into cubes, approximately 1-inch in size.
Peel and finely mince the garlic cloves and fresh ginger.
Heat a pot with 500 milliliters of water to prepare your steamer setup.
Line the bottom of a steaming basket with bok choy halves, creating a bed for the other ingredients.
Layer the marinated chicken, shiitake mushrooms, carrot strips, minced garlic, minced ginger, and tofu cubes on top of the bok choy.
Pour the remaining marinade over the ingredients in the steaming basket evenly.
Place the steaming basket over the pot of boiling water, ensuring it is tightly covered with a lid.
Steam the ingredients for approximately 20 minutes, or until the chicken is fully cooked and tender.
Carefully remove the steaming basket and sprinkle sesame seeds and freshly chopped cilantro over the top.
Serve hot as a standalone meal or with a side of steamed rice or noodles.
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 21.3 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1309 mg | 101% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4201 mg | 89% | |
*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.
