Chinese-style Steamed Chicken & Broccoli
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut boneless, skinless chicken breast into 1 inch cubes (2.5 cm). Add to medium bowl and set aside.
Finely mince garlic and ginger and add to bowl. Slice the green onions (white parts and half of the green). Add white onion slices to the bowl with the chicken. Reserve sliced green part for garnish.
Add the lite tamari and red hot chile pepper flakes to the chicken and toss to coat well. If you have extra time, let the chicken marinate for 30 minutes in the refrigerator.
Cut the top head off broccoli and set aside. Use a sharp knife to peel outer coating from lower stalks. Cut top into florets about 2 inches (5 cm) each. Slice stalks into rounds ¼ inch (1.25 cm) thick. Set aside.
Put brown rice on to cook in unsalted water according to directions of rice cooker. One cup of raw rice is usually enough for four.
After the rice has cooked for 35 minutes, place chicken in the steamer basket over the rice. Pour any remaining tamari mixture over chicken. Cover with lid. Steam over cooking rice for seven minutes.
Turn chicken pieces, add broccoli, cover, and continue steaming until chicken is cooked through and broccoli is tender crisp – about 7-8 minutes more. The rice cooker should have switched to warm by now. If not, remove steamer basket with chicken and broccoli and keep warm while rice finishes.
Serve chicken and broccoli over cooked brown rice. Garnish with sliced green onion (optional garnish).
If you need a gluten free version make sure your tamari sauce is gluten free.
|Saturated Fat||1 g|
|Per serving||% Daily Value|