Steamed Asian Chicken, Kale, and Carrots in the Bamboo Steamer
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Steamed Asian Chicken, Kale, and Carrots in the Bamboo Steamer calories by ingredient
Introduction
This is the steamer I use:http://tinyurl.com/m7utyf8
Make sure to line your steamer with parchment paper (or lettuce leaves). This is the steamer I use:
http://tinyurl.com/m7utyf8
Make sure to line your steamer with parchment paper (or lettuce leaves).
Number of Servings: 6
Ingredients
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Chicken Breast (raw) 2 lb
kale, raw, 1 bunch washed and chopped, no stems
Carrots, raw, 3 large, chopped
2 cups cooked sticky rice
Marinade Ingredients:
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1-2 Shallots (or half a small onion), diced
Soy sauce (tamari), 3 tsp
Honey (or brown sugar), 1 tsp
Garlic Chile Sauce, 1 tbsp
Ginger Root, 2 tsp grated
Mirin (or rice vinegar) 1 tbsp
Fish Sauce, 1 tbsp
1 Lemon, juiced
Toasted Sesame Oil, 1 tbsp
Dressings:
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Soy Sauce (Tamari), 1 tsp
Mirin (or rice vinegar), 1 tsp
Honey (or brown sugar) 1 tsp
Toasted Sesame Oil, 1 tbsp
Sesame Seeds, 1 tbsp
Scallions, raw, 4 medium
Directions
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
