Soy steamed chicken with oriental rice

Soy steamed chicken with oriental rice

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(31 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2
A veg-packed meal for all the family you'll make again and again

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal553
  • fat8g
  • saturates17g
  • carbs80g
  • sugars8g
  • fibre3g
  • protein44g
  • salt1.33g
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  • 2 boneless skinless chicken breast (about 140g/5oz each)
  • 1 tbsp reduced-salt soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • small knob of fresh root ginger, grated
  • 3 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 175g basmati rice
  • 250g pack prepared veg, broccoli, carrotts and green beans



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 425ml vegetable stock


  1. Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.

  2. Re-cover the pan and cook for a further 12-14 mins until everything is tender.

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Comments (36)

CKins's picture

My husband and I both love this meal. It is so simple to make and you can use any veg you fancy. I cook it for a lot less time than stated though. I give the onions a couple of minutes, then add the ginger for 30 seconds, add the rice, veg (I've used peppers and carrots in the past) and stock and cook for 5 minutes, then I add the chicken (and any veg that needs less cooking like mange tout) for the last 5 minutes. Et voila...delicious

lobsterpot1's picture

Quick to make and tasty. Would probably use less rice next time

cath1985's picture

Really easy and very tasty :)

lulujersey's picture

17gr of Saturated Fat ???

princessiona's picture

Very nice! My partner said it reminded him of something his chinese grandmother used to make. I just used peas in mine and served with kale as I didn't have any other vegetables. Will definitely make again!

thetastybaker's picture

Very basic but tasted nice. I used anything I had in the fridge and added sesame oil and sesame seeds to the chicken-tasty!

studentcantcook's picture

this was really yummy. i was surprised it tasted so good for so little ingredients. i used carrots and mangetout for the veg. also, i used 100g of rice for 2 people and i found that this was a perfect amount. i am glad i didnt do 175g! but maybe that is just personal preference.

Londongirly's picture

Loved this recipe! It had so much flavour! Used purple sprouting broccoli, carrots and frozen peas. Only used a little ginger as I'm new to that flavour, but will add a bit more next time.
Can't wait to have it again next week!

rach0460614's picture

good simple tasty dish, used cauilflower instead of broccoli because thats what i had in the cupboard it work fine!

deborah_38's picture

very nice, easy combination I love dishes where you can use up what you have.. I added some peanut butter at the near end of cooking and a splash of sweet chillie sauce..

placebo_effect's picture

I used broccoli and courgettes as my vegetables, and I switched the spring onion for normal onion, since I am not a big fan of spring onions. This was the first time I had ever steamed chicken, and whilst it did cook properly, I felt it was very lacking in flavour. There definitely could have been an increase in the amount of soy sauce added. Overall I think the dish was missing a certain something - perhaps herbs! It certainly is impressively healthy though.

eleanormayo's picture

This is a really good midweek supper and I have made it loads of times. I always find that I get the best results when using a larger pan & add extra soy sauce.

janerollinson's picture

This is a good reliable mid-week meal in our house, quick to make, my little boy can help, and it's healthy as well. A regular feature on our weekly menu!

vicki79's picture

I love this receipe. Tasty and simple.

thestubbs's picture

Simple, cheap and tasty. Made this for the kids and ended up eating it with them. Added more soy as suggested (reduced salt) and used wild/basmati rice and a normal onion as it's what I had in. Didn't think it would be this nice! :-)

drfabio's picture

I loved the idea of this, but I liked it less and less as I ate it - I found it was just so bland and tasteless. I'll make it again, but I'll definitely be adding garlic, more ginger, chilli, and possibly some five spice too.

jeanius's picture

Not my very favourite GF recipe but it filled the gap. It was missing something but not sure what at the moment.

jeanius's picture

Not our favourite GF recipe but nice enough, err on the side of 12 minutes after adding the chicken (I was worried about cooking it enough),bit too mushy for us. Easy though and tasty.

djmcnae's picture

Really tasty, I cooked it for longer than stated but I think I should have had it on a higher heat. The ginger gave the rice a lovely taste. Definately will cook again

emmawelsh's picture

Tasted nice, was easy to make - not much more to say than that really. Pretty basic stuff - but sometimes that's all you want.


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