Breakfast · Japanese · 15 min
Chawanmushi with Steamed Chicken and Shiitake
- Calories
- 484
- Protein
- 37g
- Carbs
- 23g
- Fat
- 28g
Ingredients
- 122.1 g chicken breast
- 1 tsp soy sauce
- 67 g quinoa
- 44.6 g spinach
- 25.6 g sliced almonds
- 9.7 g sesame oil
- 1.6 g honey
- 0.5 tsp sesame seeds
Method
- 01In a small bowl, toss the bite-sized chicken breast cubes with soy sauce to coat.
- 02Place the seasoned chicken in a bamboo steamer set over boiling water. Cover and steam for 6 to 8 minutes until the meat is fully opaque, tender, and reaches an internal temperature of 165°F (74°C).
- 03In a separate bowl, toss the warm cooked quinoa with toasted sesame oil and finely chopped spinach, allowing the residual heat of the grain to gently wilt the greens.
- 04Fold in the slivered almonds and honey until well distributed through the quinoa mixture.
- 05Spoon the quinoa and spinach mixture into a warm serving bowl, top with the steamed chicken pieces, and garnish with toasted sesame seeds before serving.
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