Forktionary

Asian Aromatic Chicken Recipe

Experience a burst of Asian flavors with this aromatic chicken recipe! Inspired by Cooking Light (May 2008), this dish features tender chicken infused with a complex marinade, then delicately steamed to perfection. The rich, reduced sauce adds the perfect finishing touch. A healthy and delicious weeknight meal that's sure to impress!

Prep Time 20 mins
Cook Time 395 mins
Calories 185.2 kcal
Protein 58g
Rating 5.0 (1 Reviews)
Asian Aromatic Chicken 87

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Aromatic Chicken

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How to Make Asian Aromatic Chicken

  1. In a large zip-top plastic bag, combine 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 teaspoon sesame oil, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, and 1/4 cup chicken broth.
  2. Add 1.5 lbs boneless, skinless chicken breasts to the bag.
  3. Seal the bag, and marinate in the refrigerator for at least 6 hours, or up to 24 hours, turning occasionally.
  4. Remove chicken from bag, reserving the marinade. Set chicken aside.
  5. Pour the reserved marinade into a large skillet.
  6. Stir in 1/4 cup additional chicken broth.
  7. Lightly coat a bamboo steamer basket with cooking spray.
  8. Arrange the chicken breasts in the prepared steamer basket.
  9. Cover with the steamer lid and place the basket in the skillet.
  10. Bring the marinade mixture to a boil over medium-high heat.
  11. Reduce heat to medium-low, cover, and steam chicken for 18 minutes, or until a meat thermometer inserted into the thickest part registers 165°F. Transfer chicken to a platter and let rest.
  12. Remove the steamer basket from the skillet.
  13. Strain the marinade mixture through a fine-mesh sieve into a bowl, discarding solids.
  14. Return the strained marinade to the skillet.
  15. Bring to a boil over high heat.
  16. Reduce heat to medium-high and cook, stirring occasionally, until the sauce has reduced to about 1/2 cup (about 2 minutes).
  17. Serve the chicken immediately, drizzled with the reduced sauce.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

5g

Fat

2g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Main Dish Poultry Chicken Meat Chicken Breasts