CHINESE STEAMED CHICKEN AND VEGETABLES RECIPES

STEAMED CHICKEN WITH CHINESE VEGETABLES RECIPE | GOOD FOOD

Steamed chicken with chinese vegetables Recipe | Good Food image

A recipe from the Good Food collection.

Provided by goodfood.com.au

Categories Dinner

Total Time 45 minutes

Yield SERVES 4

Number Of Ingredients 11

Ingredients

5 cm (2 inch) piece fresh ginger, finely grated
2 garlic cloves, crushed
1 tablespoon finely chopped coriander (cilantro) root
2 tablespoons lime juice
1 teaspoon sesame oil
3 tablespoons soy sauce
500 g (1 lb 2 oz) chicken breast fillet, thinly sliced
100 g (3½ oz) fresh shiitake mushrooms, sliced
125 g (4½ oz) other chinese mushrooms (such as enoki, oyster or black fungus), torn
125 g (4½ oz) baby corn, halved lengthways
coriander (cilantro) leaves, to serve

Steps:

1. Combine the ginger, garlic, coriander root, lime juice, oil and soy sauce in a small bowl or jug.

2. Put the chicken strips in a heatproof shallow dish that fits into a large bamboo steamer. Spoon on half the sauce and toss the chicken to coat it in the sauce. Top with the mushrooms and baby corn. Put the dish in the steamer basket and pour on the remaining sauce.

3. Sit the steamer over a wok of simmering water and steam, covered, for 25 minutes, or until the chicken is cooked through. Garnish with coriander leaves and serve with boiled or steamed rice.

CHICKEN AND CHINESE VEGETABLE STIR-FRY RECIPE | ALLRECIPES

Chicken and Chinese Vegetable Stir-Fry Recipe | Allrecipes image

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

Provided by Laura

Categories World Cuisine Asian Chinese

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

Steps:

Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Nutrition Facts : Calories 217.3 calories, CarbohydrateContent 16.8 g, CholesterolContent 40.3 mg, FatContent 9.2 g, FiberContent 3 g, ProteinContent 17.5 g, SaturatedFatContent 1.7 g, SodiumContent 500.1 mg, SugarContent 4 g

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