Lunch · Chinese · 15 min
Steamed Ginger-Soy Chicken Breast with Fragrant Quinoa and Blanched Kale
- Calories
- 623
- Protein
- 51g
- Carbs
- 65g
- Fat
- 19g
Ingredients
- 150 g chicken breast
- 1 tsp ginger root
- 2 tsp soy sauce
- 0.25 tsp ground white pepper
- 67.3 g quinoa
- 80 g kale
- 1 tbsp honey
- 1 tsp rice vinegar
- 3.4286 tbsp almonds
Method
- 01Slice the raw chicken breast into thin, even strips. In a small bowl, toss chicken strips with 1 tsp soy sauce, grated ginger root, and white pepper. Marinate for 10 minutes at room temperature.
- 02Bring water to a simmer in a saucepan. Add the rinsed dry quinoa and cook until tender and light, about 15 minutes, then drain any excess liquid and keep warm.
- 03Arrange the marinated chicken in a heat-proof dish inside a steamer basket. Place over boiling water, cover, and steam for 8 to 10 minutes until chicken strips are fully opaque throughout and reach an internal temperature of 165°F (74°C).
- 04In a separate pot of boiling water, blanch the chopped kale for 60 seconds until bright green and tender-crisp. Drain immediately.
- 05In a small saucepan, simmer the remaining 1 tsp soy sauce, honey, and rice vinegar over low heat for 2 minutes until gently thickened into a light syrup glaze.
- 06Mound the warm quinoa in a serving bowl, top with blanched kale and steamed chicken, drizzle with the hot honey-soy glaze, and sprinkle toasted sliced almonds over top.
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