Ginger Steamed Chicken and Rice

Ginger Steamed Chicken and Rice Image by: Ginger Steamed Chicken and Rice Author: Canadian Living

Serve with a crisp salad filled with fresh, in-season cucumber and radishes.

  • Portion size 4 servings

Ingredients

  • 1 lb boneless skinless chicken breast
  • 2 cups quartered mushrooms
  • 3 green onions chopped
  • 1 egg yolk
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 2 teaspoons sesame oil
  • 1 teaspoon grated gingerroot
  • 1/4 teaspoon pepper
  • 1 cup long-grain rice
  • 1/2 teaspoon salt
  • 1 carrots sliced
  • 1 cup chopped broccoli

Method

Cut chicken into 1/2-inch (1 cm) chunks. In bowl, combine chicken, mushrooms, half of the green onions, the egg yolk, soy sauce, hoisin sauce, water, cornstarch, sesame oil, ginger and pepper; let stand for 10 minutes.

Meanwhile, in saucepan, bring 2 cups (500 mL) water to boil. Add rice and salt ; reduce heat, cover and simmer for 10 minutes or until no liquid is on surface.

Pour chicken mixture over rice; cook, covered, for 8 minutes. Sprinkle carrot and broccoli around edge; cook for 10 minutes or until carrot is tender and chicken is no longer pink inside. Serve sprinkled with remaining green onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 954 mg
  • Protein 32 g
  • Calories 373.0
  • Total fat 6 g
  • Cholesterol 121 mg
  • Saturated fat 1 g
  • Total carbohydrate 45 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 52.0
  • Vitamin C 35.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ginger Steamed Chicken and Rice

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