Sugar-Free Steamed Chicken with Ginger and Scallions
Elevate your healthy dining routine with this Sugar-Free Steamed Chicken with Ginger and Scallions, a light and aromatic dish perfect for weeknight meals or elegant entertaining. This recipe highlights tender, perfectly steamed chicken breasts infused with the fragrant flavors of freshly sliced ginger and scallions, enhanced by a savory-sweet sugar-free sauce made with low-sodium soy sauce, sesame oil, and rice vinegar. Using a simple steaming technique, this dish retains its natural juiciness while being free of added sugars, making it ideal for low-carb or health-conscious diets. Quick to prepare and ready in just 35 minutes, it’s a deliciously wholesome recipe that pairs beautifully with steamed rice or vegetables. Let the vibrant garnishes of ginger and scallions bring a pop of color and flavor to your plate!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 inches Fresh ginger
- 4 stalks Scallions (green onions)
- 3 tablespoons Soy sauce (low-sodium, sugar-free)
- 1 teaspoon Sesame oil
- 1 teaspoon Rice vinegar (unsweetened)
- 2 cloves Garlic cloves
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground white pepper
- 2 cups Water
Instructions
Prepare the ginger and scallions: Peel the ginger and slice it into thin matchsticks. Trim the scallions and cut them into 2-inch pieces.
Season the chicken breasts with salt and ground white pepper. Let them sit for a few minutes while you prepare the steaming setup.
Set up a steamer: Fill a large pot or wok with 2 cups of water and bring it to a simmer over medium heat. Place a steaming rack or plate inside, ensuring it sits above the water level.
On a heatproof plate that fits inside the steamer, lay the chicken breasts in a single layer. Scatter half of the ginger and scallions over the chicken.
Lower the plate with the chicken onto the steaming rack. Cover the pot or wok with a tight-fitting lid and steam for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
While the chicken steams, prepare the sauce: Finely mince the garlic cloves and combine them in a small bowl with the soy sauce, sesame oil, and rice vinegar. Mix well.
Once the chicken is done, carefully remove the plate from the steamer. Discard the ginger and scallions used during steaming.
Arrange the chicken breasts on a serving dish and drizzle the prepared sauce over them. Garnish with the remaining fresh ginger and scallions for added flavor and presentation.
Serve immediately with a side of steamed rice or vegetables for a complete meal.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3217 mg | 140% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 220.0 g | 440% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2109 mg | 45% | |
*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.
