Oriental Steamed Soy Chicken and Vegetables

Oriental Steamed Soy Chicken and Vegetables

For a really delicious low-fat meal that’s healthy and easy to make, make a date with my Oriental Steamed Soy Chicken - you’ll be hooked. To make this recipe you will need a large, two tiered oriental bamboo steamer.

Serves 2

60ml/4tbsp soy sauce
15ml/1tbsp honey
pinch chilli flakes
2 chicken breasts or 4 chicken thighs, skinned, boned and cut into strips
100g/4oz choi sum or pak choi
75g/3oz shiitake mushrooms
50g/2oz bean sprouts
2 salad onions, thinly sliced
boiled rice, to serve

1. Mix the soy sauce, honey and chilli together in a shallow bowl. Add the chicken pieces, then place in a bamboo steamer. Cover and sit over a pan of boiling water for 10 minutes.
2. Cut the choi sum into 12cm/4¾in lengths or quarter the pak choi. Halve the mushrooms. Toss together and place in a second layer of the bamboo steamer. Scatter the bean sprouts and and salad onions over the top.
3. Lift the steamer containing the chicken off the top of the pan and sit the vegetable tier underneath - it is crucial that the vegetables sit beneath the chicken pieces otherwise the juices the vegetables release will fall into the bowl holding the chicken and dilute the soy dressing.
4. Return the bamboo stack to the pan and continue to steam for a further 3-4 minutes until the vegetables are tender but still crisp and the chicken is cooked through.
5. Serve the bamboo steamer stack at the table with the rice and allow guests to help themselves.