Steamed Chicken with Lemon Sauce
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
314 kcal
-
Course
Main Course
Steamed Chicken with Lemon Sauce
Description
Steamed Chicken with Lemon Sauce combines chicken pieces marinated in a mix of lemon juice, oyster sauce, soy sauce, sugar, vegetable oil, rice wine vinegar, ginger, sesame oil, salt, white pepper, cornstarch, lemon peel strips, and chopped cilantro. The marinade infuses the chicken with fresh, tangy, and umami-rich flavors. After marination, the chicken is steamed in a heat-proof dish for about 15 minutes until no longer pink and the sauce thickens.
The steaming method gently cooks the chicken, resulting in tender meat that retains moisture. The lemon elements give a bright, slightly sour note that contrasts with the sweetness from sugar and depth from oyster and soy sauces. Ginger adds warmth, while cilantro brings a fresh herbal note.
This dish is served over steamed rice, making it a complete meal with balanced flavors and textures. The lemon sauce coats the chicken pieces and rice, enhancing the eating experience. The use of fresh lemon peel strips and cilantro in the marinade adds complexity beyond simple lemon juice.
Using freshly squeezed lemon juice from about two medium lemons is recommended. The recipe allows for thigh meat, chicken tenders, or boneless breasts depending on preference. A wooden steamer or bamboo steamer is suggested for best results. This method maintains moisture and ensures the sauce thickens nicely during cooking.
Ingredients
- 2 lbs chicken (breast or thigh meat, See Note 1)
- ¼ cup lemon juice (See Note 2)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 3 tsp vegetable oil
- 2 tsp rice wine vinegar
- 2 tsp ginger or 1 tsp ground ginger, fresh paste
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/8 tsp white pepper
- 1 tbsp cornstarch
- 1 cup cilantro chopped
Instructions
- Cut the chicken into bite size pieces. Set aside. Start the steamed rice, this should take 20 minutes.
- With a potato peeler, remove the lemon peels in strips, making sure not to take the white, bitter rind and set aside. Juice the lemons. Chop the rinsed cilantro (reserve a 1/4 cup for garnish)
- In a medium mixing bowl whisk together the lemon juice, oyster sauce, soy sauce, sugar, vegetable oil, vinegar, ginger, sesame oil, salt, white pepper and cornstarch. Mix well, then add lemon peel strips.
- Add the cilantro to the bowl along with the chopped chicken. Toss to coat and let marinate for 20 minutes, covered.
- Place the chicken mixture in a heat-proof dish and place in steamer. I use a bamboo steamer that can be stacked and the vegetables (optional) placed in the other (See Note 3). Steam the chicken for 15 minutes, or until the chicken turns white and sauce thickens, stir occasionally.
- Remove the lemon peel strips. Serve chicken and sauce over steamed rice with vegetables of your choice and sprinkle the remaining chopped cilantro over chicken.
Notes
- Use freshly squeezed lemon juice from about two medium lemons for the best flavor.
- Wooden or bamboo steamers work well and can be purchased at Asian markets or online.
- Chicken thighs, tenders, or boneless breasts are all suitable for this recipe.
- Steaming the chicken traps moisture, keeping it tender while cooking the lemon sauce to a thick finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 868mg | 36% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 422IU | 8% |
| Vitamin C | 31mg | 34% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
