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Original Recipe: Chinese Style Steamed Chicken
My Version: Chinese Style Baked Chicken
Family Rating:
Nutrition At A Glance: 220 calories, 2.5g fat, 1/2g saturated fat, 42g protein, 6g carbohydrate, 2g dietary fiber, 430mg sodium
Servings: 4
Ingredients:
- 4 (6-ounce) boneless, skinless chicken breasts
- 4 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 4 scallions, chopped
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon red pepper flakes
- 3 1/2 to 4 cups of broccoli florets
Instructions to Steam:
- Fill bottom part of steamer with 1 inch of water; bring to boil.
- Toss chicken with garlic, ginger, scallions, soy sauce, and red pepper flakes, coating breasts well.
- Place chicken in the steamer basket, pouring remaining soy sauce mixture over ckicken.
- Lower basket into water container, reduce to a rapid simmer, and cover with a lid.
- Steam for 5 minutes.
- Turn chicken breasts, add broccoli, cover, and continue steaming until chicken is cooked through and broccoli is tender, 5 to 6 minutes more.
- Serve hot.
Instructions to Bake:
- Heat oven to 350 degrees F.
- Fill a medium pot with hot water and bring to rapid boil.
- Add broccoli to the pot and let boil until desired tenderness.
- Toss chicken with garlic, ginger, scallions, soy sauce, and red pepper flakes, coating breasts well.
- Place a sheet of aluminum on a large baking sheet. Spray lightly with baking spray.
- Place marinated chicken on the baking sheet; pour remaining soy sauce mixture over the chicken.
- Bake for approx 15 minutes or until juices run clear. Turn breasts half way through cooking time.
- For sauce to cover the broccoli or to use for dipping, make a second batch of the marinade and heat on low heat in a small sauce pan.
- Serve hot.
