There’s something about a perfectly steamed dish that feels so light yet so flavorful, and this Steamed Ginger Chicken is no exception. Imagine tender, juicy chicken infused with the warm, slightly spicy aroma of fresh ginger, complemented by a subtle kick of soy sauce and a hint of sesame oil. It’s simple, healthy, and packed with comforting flavors.
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Trust me, this one’s a game-changer! Whether you’re looking for a quick weeknight meal or a nutritious dish that doesn’t skimp on taste, this recipe is bound to become a staple in your kitchen.
Why You’ll Love Steamed Ginger Chicken
- Versatile: Whether you serve it with steamed rice, a side of greens, or a dipping sauce, it fits any meal.
- Healthy & Light: Low in fat, high in protein, and naturally gluten-free.
- Easy to Make: Simple steps with minimal prep and cleanup.
- Deep, Savory Flavor: The combination of ginger, soy sauce, and sesame oil makes every bite irresistibly delicious.
- Great for Meal Prep: Stores well in the fridge and can be enjoyed warm or cold.
Ingredients
Chicken Thighs or Breasts
Tender and juicy, chicken is the heart of this dish. Dark meat will give you richer flavor, while breast meat stays lean and light.
Fresh Ginger
The star ingredient! Ginger adds warmth and a slight spice that infuses into the chicken beautifully.
Garlic
A must-have for depth of flavor. It enhances the savory notes and balances the ginger’s slight heat.
Soy Sauce
Brings umami goodness and a salty richness to every bite. Use low-sodium if you want to control the salt level.
Sesame Oil
A drizzle of sesame oil at the end gives the dish a nutty aroma and deepens the flavor profile.
Green Onions
Adds freshness and a slight crunch, making each bite even more delicious.
Shaoxing Wine (or Dry Sherry)
This optional ingredient gives the chicken an authentic Chinese-style depth of flavor.
Salt & White Pepper
A simple yet necessary seasoning to bring out all the flavors.
Cornstarch (Optional)
Used for a silky sauce that clings beautifully to the chicken.
Instructions
Prepare the Chicken
Slice chicken into bite-sized pieces and place them in a heatproof dish suitable for steaming.
Make the Marinade
In a bowl, mix soy sauce, sesame oil, Shaoxing wine, garlic, ginger, salt, and white pepper. Pour over the chicken and let it sit for at least 15 minutes.
Set Up the Steamer
Fill a pot or wok with water and bring it to a boil. Place a steaming rack or a bamboo steamer over it.
Steam the Chicken
Cover the dish with foil or a lid and steam over medium heat for about 15-20 minutes, or until the chicken is fully cooked.
Prepare the Finishing Touches
Once done, drizzle a little extra sesame oil over the chicken and sprinkle chopped green onions on top.
Serve and Enjoy
Plate up the chicken while hot and spoon over some of the flavorful juices from the steaming dish. Enjoy with rice or on its own!
How to Serve Steamed Ginger Chicken
- With Jasmine Rice: The perfect companion to soak up all those delicious juices.
- Alongside Steamed Veggies: Bok choy, broccoli, or snap peas add freshness and crunch.
- With a Spicy Dipping Sauce: Mix soy sauce, chili oil, and a touch of honey for an extra kick.
- In a Light Broth: Serve over noodles with some chicken broth for a comforting soup-style meal.
Additional Tips
- Marinate Longer for More Flavor: Let the chicken sit for at least 30 minutes if you have time.
- Don’t Oversteam: Overcooking will dry out the chicken—15-20 minutes is just right.
- Use a Meat Thermometer: The internal temp should reach 165°F (75°C) for safe consumption.
- Adjust the Seasoning: Taste the sauce after steaming and tweak as needed.
FAQ Section
Q1: Can I use chicken breast instead of thighs?
A1: Absolutely! Just be careful not to oversteam, as breast meat is leaner and can dry out faster.
Q2: Can I make this dish ahead of time?
A2: Yes! Store it in an airtight container and reheat gently in the microwave or on the stovetop.
Q3: What can I use instead of Shaoxing wine?
A3: Dry sherry or a splash of apple cider vinegar works well as a substitute.
Q4: Can I steam the chicken in a rice cooker?
A4: Yes! Many rice cookers have a steam function—just place the dish inside and cook for the same amount of time.
Q5: How do I store leftovers?
A5: Keep them in an airtight container in the fridge for up to 3 days.
Q6: Can I freeze this dish?
A6: Yes! Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Q7: How can I make this dish spicier?
A7: Add a little chili oil, sliced red chilies, or a sprinkle of red pepper flakes.
Q8: Can I use frozen chicken?
A8: Yes, but make sure to fully thaw it before steaming for even cooking.
Q9: Is this dish keto-friendly?
A9: Yes! Just ensure you use a low-carb soy sauce alternative.
Q10: Can I add mushrooms or other veggies?
A10: Definitely! Shiitake mushrooms, carrots, or bell peppers would be great additions.
Final Thoughts
Steamed Ginger Chicken is one of those recipes that proves simple cooking can still be packed with flavor. Whether you’re making it for a quick dinner or prepping meals for the week, it’s a dish that feels light, nourishing, and full of aromatic goodness.
Print
Steamed Ginger Chicken
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Steaming
- Cuisine: Asian
Description
This Steamed Ginger Chicken is a flavorful and healthy dish infused with aromatic ginger, shiitake mushrooms, and a savory soy-based sauce. A perfect high-protein meal that’s light yet satisfying. Serve with warm rice for an easy Asian-inspired dinner.
Ingredients
- 6 chicken thighs, sliced into thirds
- 3 shiitake mushrooms, sliced
- 2 segments ginger, sliced
- 1 spring onion, sliced
- 3 tbsp sesame oil
- 1 1/2 tbsp oyster sauce
- 2 tbsp soy sauce
- 3 tbsp cornstarch
- 2 tsp salt
- 1 tsp pepper
Instructions
- Marinate Chicken: In a large bowl, mix chicken thighs with sesame oil, oyster sauce, soy sauce, cornstarch, salt, and pepper.
- Prepare Ingredients: Slice the ginger, spring onion, and shiitake mushrooms.
- Steam: Place the sliced ingredients over the marinated chicken and steam over medium-high heat for 30 minutes.
- Serve & Enjoy: Serve hot with steamed rice.
Notes
- For extra flavor, add a drizzle of soy sauce before serving.
- You can substitute chicken thighs with chicken breast for a leaner option.
- If using dried shiitake mushrooms, soak them in warm water for 15 minutes before slicing.
Nutrition
- Serving Size: 1 portion
- Calories: 290 kcal
- Sugar: 1g
- Sodium: 980mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 25 g
- Cholesterol: 90mg