Vietnamese Steamed Chicken with Tomatoes
Experience the vibrant flavors of Vietnam with this Vietnamese Steamed Chicken with Tomatoes recipe, a healthy and aromatic dish that's perfect for weeknight dinners or special occasions. Tender, seasoned chicken thighs are steamed to perfection alongside juicy tomato wedges, creating a dish that's both light and full of flavor. The secret lies in the fragrant blend of sautéed garlic and shallots, enhanced by a savory sauce of fish sauce, soy sauce, and a touch of lime juice for tangy brightness. Finished with a garnish of fresh cilantro and green onions, this gluten-free, low-oil dish pairs beautifully with steamed rice or noodles, making it an irresistible addition to any meal plan. Dive into this easy-to-make, wholesome recipe for an authentic taste of Vietnamese cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 3 medium Tomatoes
- 3 pieces Garlic cloves
- 2 medium Shallots
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Vegetable oil
Instructions
Wash the chicken thighs thoroughly and pat them dry with a paper towel. Trim excess fat if needed.
Slice the tomatoes into thin wedges and set aside.
Thinly slice the shallots and garlic cloves.
In a small bowl, mix the fish sauce, soy sauce, lime juice, and sugar. Stir until the sugar dissolves and set the sauce aside.
Rub the chicken thighs with salt and black pepper to season them. Let them rest for 5 minutes.
Heat a teaspoon of vegetable oil in a pan over medium heat. Sauté the garlic and shallots until fragrant, about 1-2 minutes.
In a large steamer, lay the chicken thighs in a single layer. Pour the sautéed garlic and shallots over the chicken.
Add the sliced tomatoes on top of the chicken. Drizzle the sauce mixture evenly over the chicken and tomatoes.
Cover the steamer and cook over medium-high heat for 20-25 minutes, or until the chicken is fully cooked and tender.
While the chicken is steaming, finely chop the green onions and cilantro.
Once cooked, transfer the chicken and tomatoes to a serving plate, ensuring to drizzle any juices from the steamer over the dish.
Garnish with freshly chopped cilantro and green onions. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 4632 mg | 201% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 22.7 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2413 mg | 51% | |
*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.
