Soy steamed chicken with oriental rice

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Good Food

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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.

Per serving

553 kcalories, protein 44g, carbohydrate 80g, fat 8 g, saturated fat 17g, fibre 3g, salt 1.33 g

Latest comments and suggestions

Results 21-32

• di

  05 June 2008

  di rated and commented on this recipe

  

  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

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• Jean

  14 June 2008

  Jean rated and commented on this recipe

  

  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.

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• Jean

  15 June 2008

  Jean commented on this recipe

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

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• DrFabio

  31 July 2008

  DrFabio rated and commented on this recipe

  

  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.

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• mmmfood

  21 August 2008

  mmmfood rated and commented on this recipe

  

  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! :-)

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• Becka

  04 October 2008

  Becka rated this recipe

  

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• Vikster

  04 November 2008

  Vikster rated and commented on this recipe

  

  I love this receipe. Tasty and simple.

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• JaneR

  21 January 2009

  JaneR rated and commented on this recipe

  

  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!

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• betty

  22 January 2009

  betty rated this recipe

  

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• Belkey

  12 March 2009

  Belkey commented on this recipe

  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.

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• placebo_effect

  13 June 2009

  placebo_effect rated and commented on this recipe

  

  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.

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• Deborah38

  01 September 2009

  Deborah38 commented on this recipe

  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..

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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

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Counts as 1 of 5-a-day

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

Per serving

553 kcalories, protein 44g, carbohydrate 80g, fat 8 g, saturated fat 17g, fibre 3g, salt 1.33 g

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