Low Sodium Bamboo Steamed Chicken
Elevate your healthy cooking game with this flavorful Low Sodium Bamboo Steamed Chicken recipe, a guilt-free dish that's as aromatic as it is nutritious. Infused with the delicate essence of fresh ginger, garlic, lemongrass, and cilantro, this low-sodium meal is marinated in a light yet savory blend of low-sodium soy sauce, rice vinegar, and sesame oil. The chicken is gently steamed in a traditional bamboo steamer, offering a tender, juicy texture while retaining the nutrients and natural flavors. Perfect for anyone seeking a mindful and low-sodium option, this recipe is ready in under an hour and pairs beautifully with steamed veggies or hearty brown rice. Packed with wholesome ingredients and crafted with a healthy twist, it's a delightful, aromatic feast for your taste buds.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 inch piece fresh ginger
- 3 cloves garlic
- 3 stalks green onions
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 cup low-sodium chicken broth
- 1 teaspoon sesame oil
- 0.5 teaspoon crushed red pepper flakes
- 0.25 cup fresh cilantro
- 1 stalk lemongrass
- 1 lemon
- 1 bamboo steamer
Instructions
Start by preparing the chicken breasts. Rinse them under cold water and pat dry with paper towels. Set aside.
Peel the ginger and slice it thinly. Crush the garlic cloves and slice them. Cut the green onions into 2-inch pieces.
Prepare the marinade by combining the low-sodium soy sauce, rice vinegar, chicken broth, sesame oil, and crushed red pepper flakes in a bowl. Stir well.
Place the chicken breasts in a shallow dish and pour the marinade over, ensuring they are well coated. Cover and let them marinate in the refrigerator for at least 15 minutes.
In the meantime, prepare the steaming setup: bring water to a gentle simmer in a large pot or wok that can hold your bamboo steamer.
Line the bamboo steamer's bottom layer with a layer of fresh cilantro to prevent sticking and to infuse more flavor.
Take the marinated chicken out of the refrigerator. Place them in the bamboo steamer in a single layer. Top each breast with slices of ginger, garlic, and green onions.
Cut the lemongrass stalk and lemon into thin slices, and scatter them over the chicken.
Place the lid on the bamboo steamer. Set the bamboo steamer over the simmering water, ensuring the bottom is not submerged, and steam for 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the steamer carefully. Let it rest for a few minutes before slicing.
Serve the steamed chicken warm with steamed vegetables or brown rice, garnishing with additional fresh cilantro if desired.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 225.3 g | 451% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2577 mg | 55% | |
*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.
