Steamed Chilli Chicken
Lily & Loaf
2
45 minutes
15 minutes
230
Asian
Evening Meals
Steamed Chilli Chicken is a deliciously healthy dish where chicken breast is marinated in a vibrant blend of sesame oil, soy sauce, lemon juice, and agave nectar, along with fresh chili, ginger, or lemongrass for added zing. Steamed to perfection, the chicken remains juicy and tender, infused with the rich flavours of the marinade. Served on a bed of coconut carrot mash with steamed vegetables, this dish offers a perfect balance of spice, freshness, and warmth.
Ingredients
1-2 chicken breasts (each sliced long ways into 4 pieces)
Fresh ginger, galangal or lemon grass (sliced) – you can choose just one or use a combination of these. Make sure you remove the tough outer 2 layers of the lemon grass to expose the flavours.
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1 tsp agave nectar or honey
1 tbsp sesame oil
Juice of ½ Lemon
1 tbsp Tamari or soy sauce
Red chili sliced and deseeded
Directions
In a dish combine all marinade ingredients, mix thoroughly to make an even marinade.
- Add the chili, ginger, galangal or lemongrass, which will remain chunky in the marinade.
- Finally add the chicken to the marinade dish and using your hands, ensure each piece is coated in the marinade and in contact with the flavoursome chunks of chili, lemongrass etc.
- Leave for a minimum of 20 minutes, but the longer the better. If cooking the chicken after 20 minutes the dish can sit covered on the bench top otherwise refrigerate while marinating for any longer.
- When ready to steam the chicken – have a pot of boiling water and the matching steamer basket ready (use one big enough to sit a breakfast or lunch plate inside).
- Lay the chicken pieces onto a plate which you will place inside the steamer basket; pour the remaining marinade over the chicken so it stays juicy. Cover with a lid and then transfer the whole basket (being careful not to spill the marinade) onto the pan of boiling water.
- Allow to steam for 10-15 minutes.
- Serve the chili chicken on a bed of coconut carrot mash and a side of steamed vegetables.
- Garnish with the pieces of the steamed chili, lemongrass, ginger – the chili will be the only garnish that’s edible though, unless you fancy a challenge!
