Soy steamed chicken with rice
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.4 out of 5.40 ratingsRate
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A veg-packed meal for all the family you'll make again and again
Easily doubled
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Ingredients
Nutrition
Units:
MetricUS
-
2 boneless skinless chicken breasts
(about 140g/5oz each)
-
1 tbsp reduced-salt soy sauce
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1 tbsp sunflower oil
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small knob of fresh root ginger
grated
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3 spring onions
sliced
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175g basmati rice
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250g pack prepared veg, broccoli
carrotts and green beans
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425ml vegetable stock
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Nutrition: per serving
-
kcal553
-
fat8g
-
saturates17g
-
carbs80g
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sugars8g
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fibre3g
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protein44g
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salt1.33g
low
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Method
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step 1
Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
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step 2
Re-cover the pan and cook for a further 12-14 mins until everything is tender.
Recipe from Good Food magazine, June 2007
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A star rating of 4.4 out of 5.40 ratings
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