Low Sodium Bamboo Steamed Chicken

Elevate your healthy cooking game with Low Sodium Bamboo Steamed Chicken, a flavorful dish that combines tender chicken breasts with aromatic ginger, garlic, green onions, and lemongrass, all gently steamed in a traditional bamboo steamer. This low-sodium recipe prioritizes heart health without sacrificing taste, thanks to the inclusion of a light yet savory marinade made with low-sodium soy sauce, rice vinegar, and a touch of sesame oil. The steaming technique locks in moisture and enhances the infusion of fresh herbs and citrus, creating a delicate balance of flavors. Perfect for a wholesome dinner, this recipe pairs wonderfully with steamed vegetables or brown rice and is a refreshing option for anyone looking to enjoy clean, bold, and aromatic flavors.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 inch piece fresh ginger
• 3 cloves garlic
• 3 stalks green onions
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 cup low-sodium chicken broth
• 1 teaspoon sesame oil
• 0.5 teaspoon crushed red pepper flakes
• 0.25 cup fresh cilantro
• 1 stalk lemongrass
• 1 lemon
• 1 bamboo steamer

Directions

Step 1

Start by preparing the chicken breasts. Rinse them under cold water and pat dry with paper towels. Set aside.

Step 2

Peel the ginger and slice it thinly. Crush the garlic cloves and slice them. Cut the green onions into 2-inch pieces.

Step 3

Prepare the marinade by combining the low-sodium soy sauce, rice vinegar, chicken broth, sesame oil, and crushed red pepper flakes in a bowl. Stir well.

Step 4

Place the chicken breasts in a shallow dish and pour the marinade over, ensuring they are well coated. Cover and let them marinate in the refrigerator for at least 15 minutes.

Step 5

In the meantime, prepare the steaming setup: bring water to a gentle simmer in a large pot or wok that can hold your bamboo steamer.

Step 6

Line the bamboo steamer's bottom layer with a layer of fresh cilantro to prevent sticking and to infuse more flavor.

Step 7

Take the marinated chicken out of the refrigerator. Place them in the bamboo steamer in a single layer. Top each breast with slices of ginger, garlic, and green onions.

Step 8

Cut the lemongrass stalk and lemon into thin slices, and scatter them over the chicken.

Step 9

Place the lid on the bamboo steamer. Set the bamboo steamer over the simmering water, ensuring the bottom is not submerged, and steam for 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Step 10

Once cooked, remove the chicken from the steamer carefully. Let it rest for a few minutes before slicing.

Step 11

Serve the steamed chicken warm with steamed vegetables or brown rice, garnishing with additional fresh cilantro if desired.

Nutrition Facts

Serving size	(1289.2g)

Amount per serving	% Daily Value*
Calories	1428.6

Total Fat 40.3g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 5.9g
Cholesterol 591.6mg	0%
Sodium 1602.6mg	0%
Total Carbohydrate 33.3g	0%
Dietary Fiber 3.5g	0%
Total Sugars 3.8g
Protein 225.3g	0%

Vitamin D 7.0IU	0%
Calcium 189.1mg	0%
Iron 14.2mg	0%
Potassium 2576.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 64.5%

Carbs: 9.5%