High Protein Steamed Chicken with Ginger and Scallions
Elevate your healthy meal prep with this High Protein Steamed Chicken with Ginger and Scallions—a light, flavorful dish that’s perfect for busy weeknights or clean eating routines. Featuring tender, perfectly steamed chicken breasts infused with the aromatic warmth of fresh ginger, the dish is layered with an umami-packed soy sauce and sesame oil marinade. The bright, crisp notes from scallions and an optional hint of rice wine make every bite both refreshing and satisfying. Ready in just 35 minutes, this low-fat, high-protein recipe is a deliciously wholesome way to meet your nutritional goals. Serve it with steamed rice or a side of vibrant vegetables for a balanced, restaurant-quality meal that’s as good for you as it tastes.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 30 grams Fresh ginger
- 6 stalks Scallions (green onions)
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Rice wine (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- as needed Water (for steaming)
Instructions
Rinse the chicken breasts under cold water and pat dry with paper towels. Slice them into evenly sized fillets for faster, even cooking.
Peel the ginger and slice it thinly. Divide the slices into two portions: one for steaming and one for garnish.
Wash the scallions and cut them into 2-inch pieces. Separate the white parts from the green stalks and set them aside.
In a mixing bowl, combine the chicken breasts, low-sodium soy sauce, sesame oil, rice wine (if using), salt, and black pepper. Toss well to coat the chicken evenly with the marinade. Let it sit for 10 minutes while you prepare the steamer.
Fill a large pot or wok with water and place a steaming rack inside. Bring the water to a boil over high heat.
On a heatproof plate (or in a shallow dish that fits within the steamer), arrange half of the ginger slices and the white parts of the scallions as a bed for the chicken. Place the marinated chicken breasts on top, then layer the remaining ginger slices over the chicken.
Carefully place the plate with the chicken into the steamer. Cover with a lid and steam over medium-high heat for 15–20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 75°C (165°F).
Once cooked, remove the chicken from the steamer. Garnish with the green scallion stalks (cut into thin strips if desired) and serve hot. The plate will have a flavorful broth from the chicken juices and marinade—drizzle this over the chicken for extra flavor.
Serve the steamed chicken with a side of steamed rice or blanched vegetables for a balanced, high-protein meal.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1503 mg | 32% | |
*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.
