Steamed Asian Chicken, Kale, and Carrots in the Bamboo Steamer
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken Breast (raw) 2 lbkale, raw, 1 bunch washed and chopped, no stemsCarrots, raw, 3 large, chopped 2 cups cooked sticky rice Marinade Ingredients:-----------------1-2 Shallots (or half a small onion), dicedSoy sauce (tamari), 3 tsp Honey (or brown sugar), 1 tspGarlic Chile Sauce, 1 tbsp Ginger Root, 2 tsp gratedMirin (or rice vinegar) 1 tbsp Fish Sauce, 1 tbsp 1 Lemon, juicedToasted Sesame Oil, 1 tbspDressings:-----------------Soy Sauce (Tamari), 1 tspMirin (or rice vinegar), 1 tspHoney (or brown sugar) 1 tspToasted Sesame Oil, 1 tbspSesame Seeds, 1 tbsp Scallions, raw, 4 medium
Prep: Make your sticky rice according to the package/ricecooker instructions. You can store it in the fridge or just use leftover rice of your choice. Wash and chop your carrots and kale, and make sure the chicken breasts are thawed. In a large ziplock bag, combine the marinade ingredients. Add chicken breasts, and let sit in the fridge for at least 30 min, or up to 4 hours.
Cook:
1. Set up your steamer over a pot of water. For more flavorful steam, add a chopped onion and a few cloves of garlic and some ginger to the water. Place the chicken breasts in the lower level and the kale in the upper level of the steamer, and put on the lid. Turn the burner on to high.
2. After 10-15 min (or when tender), remove the kale and place the lid on the lower level, let the chicken cook for another 15 min, or until cooked through. Warm up your sticky rice if it's cold.
3. Arrange 1/4 of the kale on each of 4 plates... sprinkle with a little toasted sesame oil and sprinkle with sesame seeds and a tiny bit of sea salt. Place 1/2 cup of sticky rice onto each kale plate with a spoon or ice cream scoop. Arrange the chicken pieces over the rice and kale.
4. Whisk 1 tsp tamari, 1 tsp mirin (or rice wine), and 1 tsp honey (or brown sugar) and pour it over the chicken on each plate. Chop the scallions and sprinkle over each plate. Serve and enjoy!
Serving Size: four 1/2 lb servings
Cook:
1. Set up your steamer over a pot of water. For more flavorful steam, add a chopped onion and a few cloves of garlic and some ginger to the water. Place the chicken breasts in the lower level and the kale in the upper level of the steamer, and put on the lid. Turn the burner on to high.
2. After 10-15 min (or when tender), remove the kale and place the lid on the lower level, let the chicken cook for another 15 min, or until cooked through. Warm up your sticky rice if it's cold.
3. Arrange 1/4 of the kale on each of 4 plates... sprinkle with a little toasted sesame oil and sprinkle with sesame seeds and a tiny bit of sea salt. Place 1/2 cup of sticky rice onto each kale plate with a spoon or ice cream scoop. Arrange the chicken pieces over the rice and kale.
4. Whisk 1 tsp tamari, 1 tsp mirin (or rice wine), and 1 tsp honey (or brown sugar) and pour it over the chicken on each plate. Chop the scallions and sprinkle over each plate. Serve and enjoy!
Serving Size: four 1/2 lb servings
Nutritional Info Amount Per Serving
- Calories: 345.4
- Total Fat: 7.4 g
- Cholesterol: 85.3 mg
- Sodium: 554.8 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 2.9 g
- Protein: 38.7 g