Low Fat Bamboo Steamed Chicken
Discover the ultimate guilt-free delight with our "Low Fat Bamboo Steamed Chicken" — a recipe that combines minimal fat with maximum flavor. This healthy and aromatic dish features tender, boneless skinless chicken breasts infused with a vibrant marinade of fresh ginger, garlic, low-sodium soy sauce, and a hint of honey for balanced sweetness. Steamed on a bed of fragrant bamboo leaves, the chicken remains moist and absorbs the subtle earthiness of the bamboo while being topped with a zesty sprinkle of green onions and red chili. With just 20 minutes of prep, this recipe is perfect for a health-conscious weeknight dinner or an elegant low-fat meal option. Serve this steamed chicken with a side of jasmine rice or crisp vegetables for a wholesome, satisfying feast. Keywords: low-fat chicken recipe, healthy steamed chicken, ginger soy chicken, bamboo steamer recipes, quick clean eating dinner.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons fresh ginger
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 3 cloves garlic
- 2 pieces green onions
- 1 piece red chili pepper
- 10 pieces bamboo leaves (optional for lining the steamer)
Instructions
Start by thinly slicing the ginger and mincing the garlic cloves.
In a mixing bowl, whisk together the ginger, garlic, low-sodium soy sauce, rice vinegar, sesame oil, and honey to form the marinade.
Place the chicken breasts in the bowl with the marinade, turning them to ensure they are fully coated. Cover and let them marinate in the refrigerator for at least 15 minutes.
While the chicken is marinating, soak the bamboo leaves in warm water for 10 minutes if you are using them to line the steamer. This will prevent the chicken from sticking to the steamer.
Prepare the bamboo steamer by lining the bottom with the soaked bamboo leaves.
Remove the chicken from the marinade and place the breasts in a single layer in the prepared bamboo steamer.
Thinly slice the green onions and the red chili pepper and sprinkle them over the chicken breasts.
Fill a large skillet or wok with about 1 inch of water and bring it to a gentle simmer over medium heat.
Place the bamboo steamer over the simmering water. Ensure that the water does not touch the food inside the steamer.
Cover the steamer with its lid and steam the chicken for 20-25 minutes or until the chicken is fully cooked and no longer pink in the center.
Remove the steamer from the heat. Let the chicken rest covered for a few minutes.
Transfer the steamed chicken breasts to a serving platter and garnish with additional green onions if desired.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2032 mg | 88% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 9.1 g | ||
| Protein | 224.1 g | 448% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2278 mg | 48% | |
*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.
