Soy steamed chicken with oriental rice

Soy steamed chicken with oriental rice

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(32 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 breasts (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 onions, 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, questions and tips

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28th May, 2015
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
14th Feb, 2015
Quick to make and tasty. Would probably use less rice next time
4th Jan, 2013
Really easy and very tasty :)
18th Nov, 2012
17gr of Saturated Fat ???
17th Jan, 2012
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!
27th Nov, 2010
Very basic but tasted nice. I used anything I had in the fridge and added sesame oil and sesame seeds to the chicken-tasty!
20th Nov, 2010
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.
9th Oct, 2010
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!
7th Jun, 2010
good simple tasty dish, used cauilflower instead of broccoli because thats what i had in the cupboard it work fine!
1st Sep, 2009
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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