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    You are in: Home / Recipes / Steamed Soy Chicken and Vegetables Recipe
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    Steamed Soy Chicken and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Lene's Note:

    For a really delicious low fat meal thats healthy and easy to make, make a date with my steamed soy chicken-you'll be hooked. To make this recipe you will need a large, two-tiered oriental bamboo steamer.

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    Units: US | Metric


    1. 1
      Mix the siy sauce, honey and chill 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. 2
      Cut the pak choi into 12 cm lengths and halve the mushrooms. Toss together and place in the second layer of the bamboo steamer. Scatter the bean sprouts and salad onions over the top.
    3. 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 otherwise the juices that they release will fall into the bowl holding the chicken and dilute the soy dressing.
    4. 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 crispand the chicken is cooked through.
    5. 5
      Serve the bamboo steamer stack at the table with some boiled rice, and allow guests to help themselves.

    Ratings & Reviews:


    Nutritional Facts for Steamed Soy Chicken and Vegetables

    Serving Size: 1 (180 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 185.6
    Calories from Fat 40
    Total Fat 4.4 g
    Saturated Fat 1.1 g
    Cholesterol 91.6 mg
    Sodium 1716.0 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 1.1 g
    Sugars 8.5 g
    Protein 25.6 g

    The following items or measurements are not included:

    pak choi

    shiitake mushrooms

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