Best 7 Steamed Chicken Breast Recipes

EASY STEAM CHICKEN

Steps:

• Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
• Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

STEAMED SOY-MARINATED CHICKEN

Steps:

• Into a large, re-sealable plastic bag add the soy sauce, sesame oil, peanut oil, lime juice, ginger, garlic, and cilantro. Seal the bag and shake it to mix the ingredients. Add the chicken breasts and shake it again. Let the chicken marinate in the refrigerator for at least 1/2 hour or up to overnight.
• Pour about 1-inch of water into a wok and bring it to a boil over high heat. Line the bottom of a bamboo steamer with a layer of cabbage leaves. Place the marinated chicken on top of the leaves. Cover the steamer and put it into the wok. Steam the chicken until it is cooked through, about 10 to 15 minutes.

STEAMED CHICKEN BREAST

Steps:

• Soak dry scallop in 100 ml of water. Wrap and fridge overnight.
• Soak dry mushroom in fridge for one night.
• Crush garlic clove with a chopping knife to remove skin.
• Fry garlic in 100ml of oil until golden brown. Sieved out when done.
• Cut mushrooms into thin slices. Squeeze out water.
• Allow mushrooms to absorb the sauce of scallop.
• Mix wood ears with mushrooms. Add in 1/2 tsp of salt.
• Give a good press and mix well.
• Cut chicken into 1cm thick slices. First add salt, pepper, soy sauce and rice wine. Mix well then stir in tapioca starch. Lastly add in garlic oil.
• Julienne cut red chilli pepper.
• Spread chilli pepper on top evenly.
• In a large wok with steaming rack, add water and bring it to boil.
• Steam mushrooms and wood ears in a plate.
• Cover and steam for 10 minutes.
• Level with a pair of chopsticks, place the plate of chicken on top. Add hot water to wok if necessary.
• Cover again and steam for another 10 minutes.
• Serve with fried garlic as desire.

SOY STEAMED CHICKEN WITH RICE

Steps:

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

MICROWAVE STEAMED CHICKEN WITH SESAME SAUCE AND SPROUTS

Steps:

• Sprinkle salt over chicken breasts and spread evenly over chicken using your hands. Place chicken in a microwave-safe bowl; add sake and top with garlic.
• Mix ground sesame seeds, soy sauce, and sugar together in a bowl until sauce is smooth.
• Cover bowl with a lid or plastic wrap and heat in microwave until no longer pink in the center, about 4 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken cool until easily handled, about 10 minutes.
• Shred chicken into bite-size pieces and place in serving bowl; top with broccoli sprouts and sauce.

STEAMED CHICKEN BREAST

Steps:

• Soak dry scallop in 100 ml of water. Wrap and fridge overnight.
• Soak dry mushroom in fridge for one night.
• Crush garlic clove with a chopping knife to remove skin.
• Fry garlic in 100ml of oil until golden brown. Sieved out when done.
• Cut mushrooms into thin slices. Squeeze out water.
• Allow mushrooms to absorb the sauce of scallop.
• Mix wood ears with mushrooms. Add in 1/2 tsp of salt.
• Give a good press and mix well.
• Cut chicken into 1cm thick slices. First add salt, pepper, soy sauce and rice wine. Mix well then stir in tapioca starch. Lastly add in garlic oil.
• Julienne cut red chilli pepper.
• Spread chilli pepper on top evenly.
• In a large wok with steaming rack, add water and bring it to boil.
• Steam mushrooms and wood ears in a plate.
• Cover and steam for 10 minutes.
• Level with a pair of chopsticks, place the plate of chicken on top. Add hot water to wok if necessary.
• Cover again and steam for another 10 minutes.
• Serve with fried garlic as desire.

SEARED AND STEAMED CHICKEN

Steps:

• Preheat the oven to 200 degrees. Place the oil or butter in a 12-inch skillet, and turn the heat to medium-high. After about 2 minutes, when the oil is hot or the foaming from the butter has subsided, season the chicken breasts well with salt and pepper and place them in the skillet, smooth (skin) side down. Turn the heat to high, and cook about a minute, until the chicken begins to brown. Turn the heat to medium, and cover the pan.
• Cook, undisturbed, until the chicken is firm and nearly cooked through, 6 to 8 minutes. To minimize the spattering, quickly uncover the skillet, and remove the chicken to a plate. Place the plate in the warm oven.
• Over high heat, add the wine, stock or water to the pan, and stir and scrape to release any bits of chicken that have stuck to the pan. When the liquid has reduced by about half, add the tomatoes, and cook, stirring occasionally, for about a minute. Add the capers, olives and all but 1 tablespoon of the parsley, and cook a minute more, stirring occasionally. Return the chicken to the sauce and turn once or twice. Sprinkle with the remaining parsley, and serve.