Steamed Chicken with Colourful Vegetables and Ginger Soy Sauce
A satisfying, light dish in the style of a steamer: tender chicken or tofu and vegetable parcels with plenty of crisp vegetables, steamed in a soy sauce and ginger flavour. Low in calories and still full of flavour.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 250 g Chicken breast fillet
- 1 pc Zucchini
- 1 pc Red bell pepper
- 100 g Broccoli
- 100 g Pak choi
- 1 pc Carrot
- 2 pc Spring onions
- 1 pc Ginger
- 1 pc Garlic clove
- 2 tbsp Low-sodium soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 pinch Chili flakes
- 150 g Basmati rice (uncooked)
Method
- Cook the rice according to the package instructions and keep it warm.
- Cut the chicken breast fillet into thin slices or small pieces and mix with half of the soy sauce and the rice vinegar.
- Cut the zucchini, bell pepper and carrot into thin strips or pieces, divide the broccoli into florets, halve the pak choi, slice the spring onions into rings, and finely chop the ginger and garlic.
- Place a steamer basket over boiling water in a pot. First steam the carrot and broccoli for 4 minutes, then place the chicken, zucchini, bell pepper and pak choi on top of the vegetables and steam for another 8 to 10 minutes, until the chicken is cooked through.
- Meanwhile, in a small bowl, stir the remaining soy sauce together with the ginger, garlic, sesame oil and chili flakes.
- Arrange the steamed vegetables and chicken on the rice, drizzle with the ginger soy sauce and sprinkle with spring onions.