High Protein Bamboo Steamed Chicken
Elevate your healthy eating game with this flavorful High Protein Bamboo Steamed Chicken recipe, a dish crafted to delight both your taste buds and your fitness goals. Succulent chicken breast is transformed into a tender and aromatic masterpiece, thanks to its marinade of soy sauce, ginger, garlic, sesame oil, and rice wine vinegar. Steamed to perfection in a traditional bamboo steamer (or parchment paper alternative) and infused with the subtle zest of fresh lemon slices, this dish captures the essence of light yet nourishing cuisine. Garnished with vibrant cilantro and spicy red chili peppers, it’s a protein-packed option that’s as visually stunning as it is delicious. Perfect for meal prep or a wholesome dinner, this recipe is gluten-free, low-carb, and a delightful celebration of clean eating.
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Recipe Information
Ingredients
- 700 grams chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons ginger
- 3 cloves garlic
- 2 pieces spring onions
- 2 teaspoons sesame oil
- 1 tablespoon rice wine vinegar
- 10 grams fresh cilantro
- 1 piece red chili pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lemon slices
- 3 pieces bamboo leaves (optional)
Instructions
Start by slicing the chicken breast into thin strips, about 1 inch wide.
In a mixing bowl, combine the soy sauce, grated ginger, minced garlic, chopped spring onions, sesame oil, and rice wine vinegar. Stir well.
Add the chicken strips to the marinade, ensuring each piece is coated evenly. Let it marinate for at least 15 minutes, or longer if time permits.
Meanwhile, prepare the bamboo steamer by lining it with bamboo leaves. If bamboo leaves are unavailable, parchment paper can be used as an alternative to prevent sticking.
Chop the fresh cilantro and slice the red chili pepper into thin rings, setting aside for garnish.
Place the marinated chicken strips into the lined bamboo steamer, spreading them out in a single layer to allow even cooking.
Place lemon slices on top of the chicken for added flavor.
Fill a wok or large pot with about 2 inches of water and bring it to a simmer over medium heat.
Position the bamboo steamer over the simmering water, ensuring that the water doesn't touch the chicken.
Cover the steamer with its lid and steam the chicken for approximately 20-25 minutes until the chicken is fully cooked and tender.
Once cooked, carefully remove the steamer from the heat, and let it rest for a minute.
Serve the chicken hot, garnished with chopped cilantro and sliced chili peppers. Season with extra salt and black pepper if desired.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 6407 mg | 279% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 203.2 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2740 mg | 58% | |
*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.
