5 from 12 votes
Steamed Chicken with Lemon Sauce
This steamed chicken dish features bite-sized pieces marinated in a lemony sauce with oyster and soy sauces, ginger, and fresh cilantro. The chicken is steamed until cooked through and served with thickened sauce, offering a tender texture and bright, tangy flavors balanced by savory elements and subtle sweetness.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
4
Calories:
314 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 314
% 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.