This Steamed Anise Chicken is a delicate yet flavorful main course that highlights the natural tenderness of chicken breast. The dish is marinated in a savory-sweet blend of soy sauce, brown sugar, and fresh lime juice, then gently steamed with star anise and lime peels to infuse every bite with aromatic depth. The result is moist, juicy meat with a subtle licorice hint from the star anise, balanced by the zesty brightness of citrus. It’s an elegant yet simple option for weeknight dinners or special gatherings, offering a lighter alternative to heavy braises. Serve with steamed rice and vegetables for a complete, wholesome meal that feels both comforting and sophisticated.
Steamed Anise Chicken
Description
This Steamed Anise Chicken is a delicate yet flavorful main course that highlights the natural tenderness of chicken breast. The dish is marinated in a savory-sweet blend of soy sauce, brown sugar, and fresh lime juice, then gently steamed with star anise and lime peels to infuse every bite with aromatic depth. The result is moist, juicy meat with a subtle licorice hint from the star anise, balanced by the zesty brightness of citrus. It&# 226;ÂÂs an elegant yet simple option for weeknight dinners or special gatherings, offering a lighter alternative to heavy braises. Serve with steamed rice and vegetables for a complete, wholesome meal that feels both comforting and sophisticated.Ingredients
Directions
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Wash and dry 4 boneless, skinless chicken breast halves.
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Squeeze juice from 2 limes, reserving the peels for later use.
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Measure 3 tablespoons of the fresh lime juice.
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In a small saucepan, combine the 3 tablespoons of lime juice, 1 tablespoon brown sugar, 2 star anise pods, 1/8 teaspoon crushed red pepper flakes, 2 tablespoons soy sauce, and 1/3 cup water.
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Bring the mixture to a boil, then reduce heat and simmer for 4 minutes.
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Remove the saucepan from heat and allow the marinade to cool completely.
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Place the chicken breasts in a glass dish and spoon half of the cooled marinade over them, turning to coat evenly.
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Marinate at room temperature for 1 hour, or cover and refrigerate for up to 24 hours for deeper flavor.
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Fill a large pot with about 8 cups of water, add the reserved lime peels and the remaining 2 star anise pods, and bring to a boil.
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Fit a steamer basket or rack over the pot, ensuring it does not touch the water.
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Remove the chicken from the marinade, discarding the used marinade, and place the breasts in the steamer basket.
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Cover the pot tightly and steam for about 20 minutes, or until the chicken is cooked through and no longer pink in the center.
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While the chicken steams, pour the remaining reserved marinade into a small saucepan.
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Bring to a boil and reduce heat to simmer, cooking until the sauce reduces to about 2 tablespoons (add a splash of water if it reduces too quickly).
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Transfer the steamed chicken to serving plates and spoon the reduced glaze over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 24.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.1mg1%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 0.9g4%
- Sugars 4.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Star anise is a dried spice with a pungent, licorice flavor. It can be purchased at most Asian groceries or in the spice aisle of well-stocked supermarkets.
You can substitute 1/2 teaspoon of lightly crushed anise seed for each star anise pod, although the flavor will not be as distinctive.
For food safety, discard any marinade that has come into contact with raw chicken. The recipe accounts for this by splitting the marinade: half is used for marinating (and discarded), and half is reserved for the final glaze.
If you do not have a steamer basket, you can place the chicken in a heatproof dish set on a trivet or inverted bowl inside the pot, ensuring the water level is below the dish.
