Steamed Chicken With Chinese Vegetables

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Servings: 2 Difficulty: Advanced
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Light and aromatic steamed chicken with crisp vegetables and a savory sesame sauce
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This dish offers a gentle, healthy alternative to stir-fries, featuring tender chicken breast poached in steam alongside fresh mushrooms, water chestnuts, and snow peas. The result is juicy, flavorful meat without the heaviness of frying. A quick, glossy sauce made with dry sherry, soy sauce, oyster sauce, and toasted sesame oil adds depth and richness. It is a perfect weeknight dinner that feels light yet satisfying, easily paired with steamed rice or noodles. The combination of textures&# 226;€”soft chicken, crisp water chestnuts, and tender-crisp peas—makes it a delightful culinary experience.

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Steamed Chicken With Chinese Vegetables

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 136.2

Description

This dish offers a gentle, healthy alternative to stir-fries, featuring tender chicken breast poached in steam alongside fresh mushrooms, water chestnuts, and snow peas. The result is juicy, flavorful meat without the heaviness of frying. A quick, glossy sauce made with dry sherry, soy sauce, oyster sauce, and toasted sesame oil adds depth and richness. It is a perfect weeknight dinner that feels light yet satisfying, easily paired with steamed rice or noodles. The combination of textures&# 226;€”soft chicken, crisp water chestnuts, and tender-crisp peas—makes it a delightful culinary experience.

Ingredients

Directions

  1. Cut the chicken breast into 1/2-inch cubes.
  2. In a medium bowl, combine 3 tablespoons of dry sherry and 1 tablespoon of light soy sauce.
  3. Add the chicken cubes to the bowl, ensuring they are coated, and let them marinate for at least 1 hour or overnight in the refrigerator.
  4. Pour enough water into a wok or large pot so that it comes just below the level of a steaming rack.
  5. Bring the water to a boil over high heat.
  6. Place the marinated chicken on one side of a shallow, heat-proof baking dish or plate that fits inside the steamer.
  7. Arrange the fresh mushrooms alongside the chicken and the drained water chestnuts alongside the mushrooms.
  8. Set the dish on the steaming rack in the wok, cover, and steam for about 15 minutes.
  9. Add the snow peas to the dish on top of the other vegetables, cover, and steam for an additional 2 to 3 minutes until they turn bright green and are tender-crisp.
  10. While the chicken steams, combine the remaining 2 tablespoons of dry sherry and 1 tablespoon of light soy sauce with 1 cup of water, 2 tablespoons of oyster sauce, 1 tablespoon of cornstarch, and 1 1/2 teaspoons of oriental sesame oil in a medium saucepan.
  11. Place the saucepan over medium heat and cook, stirring constantly, until the sauce thickens and comes to a gentle boil, about 2 to 3 minutes.
  12. Serve the steamed chicken and vegetables immediately over freshly cooked rice.
  13. Pass the warm sesame soy sauce separately for dipping or drizzling.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 136.2kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.5g3%
Cholesterol 31.9mg11%
Sodium 567.3mg24%
Total Carbohydrate 14.6g5%
Dietary Fiber 1.4g6%
Sugars 0.2g
Protein 14.4g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, steamed, chinese, vegetables, sherry, soy sauce, mushrooms, water chestnuts, snow peas, sesame oil, oyster sauce, cornstarch, dinner, healthy, easy, wok, rice, asian, protein, light meal
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