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Steamed Chicken With Chinese Vegetables

Steamed Chicken With Chinese Vegetables recipe image
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.
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
  • 5 tablespoon Dry sherry
  • 2 tablespoon Light soy sauce
  • 1 Whole Chicken breast, boned
Directions
  1. 1
    Cut the chicken breast into 1/2-inch cubes.
  2. 2
    In a medium bowl, combine 3 tablespoons of dry sherry and 1 tablespoon of light soy sauce.
  3. 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. 4
    Pour enough water into a wok or large pot so that it comes just below the level of a steaming rack.
  5. 5
    Bring the water to a boil over high heat.
  6. 6
    Place the marinated chicken on one side of a shallow, heat-proof baking dish or plate that fits inside the steamer.
  7. 7
    Arrange the fresh mushrooms alongside the chicken and the drained water chestnuts alongside the mushrooms.
  8. 8
    Set the dish on the steaming rack in the wok, cover, and steam for about 15 minutes.
  9. 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. 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. 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. 12
    Serve the steamed chicken and vegetables immediately over freshly cooked rice.
  13. 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
Read it online: https://www.chefs-mate.com/recipe/steamed-chicken-with-chinese-vegetables/