Prep 35 mins
Cook 25 mins
A low fat, fragrant and wonderful asian dish. One of the rare healthy but luscious :)
- 2 stalks lemongrass
- 1 garlic clove, finely sliced
- 1 teaspoon fresh gingerroot, grated
- 1 pinch salt & freshly ground black pepper
- 2 boneless skinless chicken breasts
- 250 g broccoli florets
- 1⁄2 teaspoon cornflour, mixed with
- 2 tablespoons cold water
- 1⁄4 cup toasted almond
- Mix the lemon grass, garlic and ginger together, season with salt and freshly ground black pepper and rub over the chicken. Leave to marinate for 20 minutes.
- Put just enough water into a steamer or pan and place the rack or steamer basket on top. Place the chicken and seasoning inside, cover and steam for 15-20 minutes.
- Scatter over the broccoli florets and cook for another two minutes. Remove the steamer tray and set aside.
- Whilst cooking the fragrant chicken juices should have dripped down into the water to make a stock and evaporated to leave approximately a glass full of liquid (about 80-100ml - if you find you have too much liquid, bring to a fast boil and reduce).
- Thicken the stock with cornflour and season if necessary.
- To serve, arrange the chicken on a plate and scatter over the broccoli, and toasted almonds then drizzle with the sauce. Serve with steamed rice.
Easy and delicious! Will have to try steaming with half chicken broth and half water next time.
This was absolutely delicious and do nicely balanced in flavors, one would hardly notice it was lowfat or WW points friendly. I let my chicken brew with the aromatics for four hours before steaming and found this helped the chicken take on more of the flavor, especially the lemongrass. Was not in the mood for broccoli so I steamed pea pods instead using the same cooking time and they were well cooked but still tender and crispy; would envision lots of vegetables would also work. My other change which worked really well and one others may want to follow was to make the steaming liquid half from water and half from fat free chicken broth. Doing so introduced another layer to the chicken as well as yielding a richer and deeper sauce. Thanks Marra! Made for the Safari Supper Club's *Spring Spectacular*.
Very very tasty meal. The only thing I did different was to pop the chicken under the grill for 15 minutes at the end to brown it a little, but this was really good, tasty and filling. Served with vegetable tempura, and reviewed for Photo Tag Winter 2008