steamed chicken recipe
The Best steamed chicken recipe
Steamed chicken has always been one of my go-to meals because it’s simple yet impressive—no fancy techniques, just clean flavors that make everyone feel good. I love this recipe because it’s gentle on my kitchen but still delivers restaurant-quality results every time. The tender chicken absorbs the light, aromatic broth without needing butter or heavy sauces, and it’s so easy to customize. Whether it’s a quick weeknight dinner or a special occasion like a family gathering, this method keeps things simple while still feeling special. My kids actually prefer it over fried chicken because it’s healthier, and honestly, I don’t blame them. No grease, no mess, just pure, juicy protein with minimal effort.
What I adore about steaming chicken is how it stays moist and flavorful without overcooking. The herbs and spices in the broth—thyme, garlic, ginger—add depth without overpowering, and the chicken comes out so tender it practically falls apart. It’s a great way to use up leftover herbs or veggies, too, because they infuse into the broth beautifully. Plus, it’s a great meal for picky eaters because the flavors are mild but satisfying. I’ve made it for holidays, casual dinners, and even packed it for lunches—it’s that adaptable. And for the health-conscious folks, it’s packed with lean protein, vitamins, and no extra fat, which makes it a winner for anyone watching their diet. My husband always says it’s the only way to eat chicken that doesn’t leave his plate greasy, and honestly? I agree. It’s just the best.
Classic Steamed Chicken with Ginger-Garlic Sauce
A simple, flavorful dish featuring tender chicken steamed to perfection with a fragrant ginger-garlic sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 2 cloves minced garlic
- 1 tsp honey
- 1 tsp sesame oil
- 1 cup water or chicken broth
- 1 green onion, sliced
- 1 tsp toasted sesame seeds
👨🍳Directions
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1 Preheat your steamer basket and place it inside a large pot. Add a little water to the pot and bring it to a boil.
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2 In a bowl, mix chicken breasts with soy sauce, cornstarch, and sesame oil. Let them marinate for 5 minutes.
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3 In another bowl, combine soy sauce, oyster sauce, rice vinegar, grated ginger, minced garlic, honey, and sesame oil. Stir well.
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4 Add water or chicken broth to the sauce to adjust consistency if needed.
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5 Place the marinated chicken breasts in the steamer basket, ensuring they are not overcrowded. Steam for 12-15 minutes until fully cooked.
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6 Pour the sauce into a small saucepan and heat over medium heat until it thickens slightly. Pour the sauce over the steamed chicken.
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7 Garnish with sliced green onions and sesame seeds before serving.
🔧Equipment
- Steamer basket
- Large pot with lid
- Mixing bowls
- Knife and cutting board
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Steamed Chicken with Ginger-Garlic Sauce Works
This steamed chicken recipe is always a reliable choice for any family gathering because it’s simple yet packed with flavor without needing extra fuss. It’s perfect for busy evenings when you want something tender and delicious that doesn’t require constant attention, and it pairs well with rice or stir-fry veggies to keep things balanced. Plus, it’s always a hit with kids and adults alike, making it a go-to for casual dinners or special occasions.
❓ Frequently Asked Questions About Steamed Chicken with Ginger-Garlic Sauce
What is the best way to prepare steamed chicken for maximum tenderness?
To achieve the most tender steamed chicken, marinate the chicken pieces in a mixture of soy sauce, ginger, garlic, and a touch of honey or brown sugar for at least 30 minutes before steaming. Additionally, ensure your chicken is properly seasoned inside and out, and use a steamer basket that fits snugly to avoid overcrowding. Steaming at a gentle, consistent temperature (around 190–200°F or 88–93°C) for 15–20 minutes per pound (or until the internal temperature reaches 165°F/74°C) ensures even cooking without drying it out.
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How do I avoid making steamed chicken dry or rubbery?
To prevent dry or rubbery steamed chicken, avoid overcooking—pull it out when it reaches 165°F (74°C) internally. Oversteaming can cause moisture loss. Use a steamer basket with enough space for air circulation, and avoid overcrowding. Additionally, lightly seasoning the chicken with salt and spices before steaming helps retain moisture. If the chicken looks slightly translucent in the center, it’s still safe to eat—it will firm up as it rests.
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Can I use bone-in or skin-on chicken for steaming, and if so, how?
Yes, you can use bone-in or skin-on chicken, but adjust the cooking time slightly. Bone-in pieces (like thighs or drumsticks) take longer to cook evenly, so steam them for 20–25 minutes. Skin-on chicken benefits from the fat rendering into the broth, adding flavor, but remove the skin before serving if preferred. For skin-on, ensure it’s crispy and slightly browned at the edges for extra richness. Bone-in pieces may also benefit from a quick pan-sear before steaming for added flavor.
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What are some great flavor combinations to pair with steamed chicken?
Steamed chicken pairs beautifully with a variety of flavors depending on the dish. Classic options include: – Soy-ginger-garlic marinade (common in Asian cuisine) with a side of steamed rice and stir-fried veggies. – Honey-sriracha glaze for a sweet-spicy kick, served with cucumber salad or pickled vegetables. – Lemon-herb butter (with fresh dill, parsley, and a squeeze of lemon) for a fresh, light twist. – Spicy hoisin sauce drizzled over the top with sesame seeds and scallions. – Teriyaki or hoisin sauce with steamed bok choy or jasmine rice. For extra depth, consider adding a splash of fish sauce, chili oil, or a touch of lime juice to the steaming water.
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How can I make steamed chicken healthier without sacrificing taste?
To make steamed chicken healthier while keeping it flavorful: – Choose skinless, boneless chicken breasts or thighs (thighs retain more moisture and flavor). – Use low-sodium broth or water in the steamer, then season lightly with fresh herbs, garlic, and spices instead of excess salt. – Add nutritional boosts like steamed broccoli, snap peas, or carrots to the dish. – Opt for whole-grain or brown rice as a side instead of white rice. – Use healthy fats like avocado slices, sesame seeds, or a drizzle of olive oil (if desired) for extra flavor without excess calories. – Marinate chicken in low-sodium soy sauce, ginger, and garlic to enhance taste naturally.
