Soy Steamed Chicken with Rice

4.40 (40)
⏱ 25 mins 🍽 Serves 2 🌶 chinese ✅ Easy 🏷 Main course

This wholesome Chinese dinner combines chunks of chicken marinated in soy sauce with basmati rice and a colourful vegetable mix. The ingredients are steamed together in a single pan with vegetable stock, infusing the rice with flavour from fresh ginger and spring onions. It's a complete, balanced meal that cooks in under half an hour, perfect for a speedy yet satisfying supper. The result is tender chicken and perfectly cooked vegetables over fluffy, aromatic rice.

Soy Steamed Chicken with Rice

Ingredients

  • 2 boneless skinless chicken breasts (about 140g/5oz each)
  • 1 tbsp reduced-salt soy sauce
  • 1 tbsp sunflower oil
  • small knob of fresh root ginger grated
  • 3 spring onions sliced
  • 175g basmati rice
  • 250g pack prepared veg, broccoli carrotts and green beans
  • 425ml vegetable stock

Method

  1. Slice the chicken breasts into pieces and combine them with the soy sauce. Allow this to sit. Warm the sunflower oil in a lidded pan, then briefly cook the grated ginger and sliced spring onions. Mix the basmati rice into the pan. Add the prepared vegetables and pour in the vegetable stock, bringing the mixture to a boil. Lower the heat, cover the pan, and leave to cook for 5 mins. Afterwards, place the chicken pieces atop the rice and drizzle over the soy marinade.
  2. Replace the lid on the pan and continue cooking for a further 12-14 mins until the chicken and vegetables are fully tender.

Nutrition (per serving)

Calories553 kcal
Fat8 g
Saturates17 g
Carbs80 g
Sugars8 g
Fibre3 g
Protein44 g
Sodium532 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinechinese