Soy Steamed Chicken With Rice & Bok Choy Recipe

Name: Soy Steamed Chicken With Rice & Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons soy sauce; 1 piece fresh ginger sliced into 1/4-inch pieces; 1 teaspoon sesame oil; 1 teaspoon chili paste gochujang, red; 4 green onions; 1 star anise; 4 cups chicken stock; 24 ounces boneless skinless chicken breasts cut in half short ways; 2 cups quick cooking rice; 1 pound baby bok choy about 4, cut in half lengthwise

Servings: persons

3 tablespoons soy sauce
1 piece fresh ginger sliced into 1/4-inch pieces
1 teaspoon sesame oil
1 teaspoon chili paste gochujang, red
4 green onions
1 star anise
4 cups chicken stock
24 ounces boneless skinless chicken breasts cut in half short ways
2 cups quick cooking rice
1 pound baby bok choy about 4, cut in half lengthwise

1
Combine all ingredients in large stock pot. Whisk to combine and bring to a simmer over medium heat. Simmer for 15 minutes to blend flavors.
2
Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Add 4 cups of water to the Water Basin Pan.
3
Combine rice with 2 cups water in small, shallow casserole dish. Set aside.
4
Remove tenderloin from chicken breasts. Flatten chicken so they are about 1/2-inch
5
thick. Place chicken in small shallow casserole dish and pour hot Soy Ginger Broth over chicken. Turn to coat. Place rice and chicken/broth on Perforated Steamer Tray, place in Water Basin Pan and cover with Lid. On STEAM mode, cook for 25 minutes.
6
Carefully remove Lid and add bok choy, cut side down to Perforated Steamer Tray. Continue steaming 3 minutes. Carefully remove Steamer from oven. Let cool a few minutes.
7
To serve, divide rice and bok choy between 4 bowls. Top with 1 chicken breast and Soy Ginger Broth.

1087

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons soy sauce, 1 piece fresh ginger sliced into 1/4-inch pieces, 1 teaspoon sesame oil, 1 teaspoon chili paste gochujang, red, and more.

Yes, Soy Steamed Chicken With Rice & Bok Choy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soy Steamed Chicken With Rice & Bok Choy

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