Steamed Asian Chicken, Kale, and Carrots in the Bamboo Steamer

Steamed Asian Chicken, Kale, and Carrots in the Bamboo Steamer
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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
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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

    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:
    -----------------
    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:
    -----------------
    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

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  • What happened to the carrots? - 7/20/16

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