Soy steamed chicken with oriental rice

Soy steamed chicken with oriental rice

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(31 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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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Ingredients

  • 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
    Broccoli

    Broccoli

    brok-o-lee

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

  • 425ml vegetable stock

Method

  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, questions and tips

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placebo_effect
13th Jun, 2009
3.05
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
12th Mar, 2009
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
21st Jan, 2009
4.05
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
4th Nov, 2008
5.05
I love this receipe. Tasty and simple.
thestubbs
21st Aug, 2008
4.05
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
31st Jul, 2008
3.05
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
15th Jun, 2008
3.05
Not my very favourite GF recipe but it filled the gap. It was missing something but not sure what at the moment.
jeanius
14th Jun, 2008
3.05
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
5th Jun, 2008
3.05
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
27th Apr, 2008
3.05
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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