Low Fat Steamed Chicken with Ginger and Scallions
Delightfully light and brimming with flavor, our Low Fat Steamed Chicken with Ginger and Scallions is the perfect healthy weeknight meal. This gluten-free recipe features tender, juicy chicken breasts steamed to perfection, infused with the aromatic warmth of fresh ginger and scallions. Paired with a zesty sauce made from low sodium soy sauce, rice vinegar, and a hint of sesame oil, this dish strikes a balance between simplicity and sophistication. Ready in just 35 minutes, it’s a guilt-free, protein-packed option that’s easy to make and ideal for health-conscious eaters. Serve with a side of steamed rice or stir-fried veggies to complete this wholesome, Asian-inspired dish.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 inches Fresh ginger
- 4 stalks Scallions (green onions)
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 clove Garlic
- 1 cup Water
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the chicken breasts under cold water and pat them dry with paper towels.
Peel and slice the ginger into thin matchsticks. Set aside.
Wash the scallions and cut them into 2-inch lengths. Separate the white and green parts.
Finely mince the garlic clove and set it aside for the sauce.
Place the chicken breasts on a heatproof plate that fits inside your steamer. Season lightly with salt and black pepper on both sides.
Top the chicken breasts with the ginger matchsticks and the white parts of the scallions.
Pour 1 cup of water into a pot or wok and bring it to a boil. Place your steamer basket or rack over the boiling water and lower the heat to medium.
Place the prepared plate of chicken inside the steamer, cover with a lid, and steam for 20–25 minutes, or until the chicken is completely cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is steaming, prepare the sauce. In a small bowl, whisk together the low sodium soy sauce, rice vinegar, sesame oil, and minced garlic.
Once the chicken is cooked, carefully remove it from the steamer and let it rest for 5 minutes. Discard the ginger and white scallions used in steaming.
Slice the chicken into thin pieces and arrange on a serving plate. Drizzle the prepared sauce over the chicken.
Garnish with the green parts of the scallions before serving.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.0 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1169 mg | 25% | |
*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.
