Low Fat Hainanese Steamed Chicken
Indulge in the nourishing flavors of **Low Fat Hainanese Steamed Chicken**, a healthier twist on the beloved Southeast Asian classic. This recipe features tender, skinless chicken breasts gently steamed with fragrant ginger, garlic, and green onions for a naturally flavorful and aromatic dish. The light yet savory sauce made with low-sodium soy sauce, sesame oil, and a touch of white pepper perfectly complements the delicate chicken. Served alongside crisp cucumber slices and optionally paired with fluffy steamed rice, this recipe is both satisfying and low in fat, making it ideal for health-conscious food lovers. Quick and easy to prepare in just 40 minutes, this guilt-free version of Hainanese chicken is perfect for a wholesome lunch or dinner.
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Recipe Information
Ingredients
- 2 pieces skinless chicken breast
- 1 teaspoon salt
- 1 thumb-sized piece ginger
- 2 stalks green onions
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 whole garlic cloves
- 0.25 teaspoon white pepper
- 1 medium cucumber
Instructions
Rinse and pat dry the chicken breasts. Lightly rub them with salt on all sides.
Peel and slice the ginger into thin slices. Place half inside a steamer basket or insert.
Cut the green onions into 4-inch lengths. Use one stalk, placing it in the steamer along with the ginger.
Lay the chicken breasts on top of the ginger and green onions in the steamer.
Crush the garlic cloves with your palm or the side of a knife and add them to the steamer.
Fill a pot with enough water to reach just below the steamer basket. Bring to a boil over high heat.
Once boiling, reduce the heat to medium and place the steamer basket or insert over the pot. Cover and steam for 20-25 minutes or until the chicken is cooked through and no longer pink in the center.
While the chicken is steaming, mix together the soy sauce, sesame oil, and white pepper in a small bowl to make the sauce.
Slice the cucumber thinly and arrange on a serving platter.
Once the chicken is cooked, transfer it to a cutting board and let it rest for a few minutes.
Cut the remaining green onion stalk into thin rings.
Slice the chicken across the grain into 1-inch strips and arrange on the platter with the cucumber.
Drizzle the soy sauce mixture over the chicken and garnish with the sliced green onions.
Serve immediately with steamed white rice, if desired.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 3700 mg | 161% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 619 mg | 13% | |
*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.
