Steamed Chicken with Ginger Scallion Rice

Name: Steamed Chicken with Ginger Scallion Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 pound chicken breast (boneless, cut into thin slices); 1 cup sushi rice (uncooked, rinsed); 2 English cucumbers (medium, thinly sliced); 0.5 cup green onion tops (green parts only, finely chopped); 1.5 tablespoon fresh ginger (finely grated); 3 tablespoon gluten-free tamari; 2 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon sesame seeds; 0.5 teaspoon salt

Succulent chicken breast steamed in a savory ginger-tamari broth, served atop fluffy sushi rice with quick-pickled cucumber and sesame oil.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Japanese
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-FODMAP
High-Protein
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie

Ingredients

1 pound chicken breast (boneless, cut into thin slices)
1 cup sushi rice (uncooked, rinsed)
2 English cucumbers (medium, thinly sliced)
0.5 cup green onion tops (green parts only, finely chopped)
1.5 tablespoon fresh ginger (finely grated)
3 tablespoon gluten-free tamari
2 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds
0.5 teaspoon salt

Instructions

In a medium saucepan, combine rinsed sushi rice, 1 1/4 cups water, and 1/4 teaspoon of the salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until tender and water is absorbed.
Toss the sliced English cucumber with the rice vinegar and remaining 1/4 teaspoon salt in a bowl to create a quick, crisp pickle; set aside.
In a wide skillet, combine 1/2 cup water, the gluten-free tamari, and grated fresh ginger over medium-high heat. Once simmering, add the chicken breast slices in an even layer.
Cover the skillet tightly and steam-cook the chicken for 5 to 6 minutes, until the chicken pieces are completely white, tender, and reach an internal temperature of 165°F.
Portion the warm sushi rice into bowls, spoon over the steamed chicken and ginger broth, top with pickled cucumber slices, finely chopped green onion tops, toasted sesame oil, and a sprinkle of sesame seeds.

Notes

Short grain sushi rice yields a deliciously tender, comforting texture that absorbs the light ginger reduction.

Nutrition (per serving)

Calories: 365
Protein: 32 g
Carbohydrates: 43 g
Fat: 6.5 g
Fiber: 2 g
Sodium: 740 mg
Saturated Fat: 1.1 g
Sugar: 2 g
Cholesterol: 65 mg