Steamed Asian chicken breasts

Steamed Asian chicken breasts

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  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Featured in
Main recipes, Chicken recipes


  • 3 shallots
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon grated ginger
  • 4 small chicken breasts (800g), trimmed
  • 1 tablespoon toasted sesame seeds
  • Steamed white rice, to serve


  • Step 1
    Finely chop 1 shallot and then slice the remaining shallots thinly on the diagonal. Bring a large wok or saucepan of water to the boil. In a small bowl combine the lime juice, fish sauce, oyster sauce, sesame oil, grated ginger and the chopped shallot.
  • Step 2
    Pour over the chicken and marinate for 30 minutes. Trim a piece of baking paper and line base and 3cm up the sides of a bamboo steamer. Place chicken and marinade into steamer and and place over the boiling water. Cover with a lid and steam for 8-10 minutes or until just cooked though.
  • Step 3
    Slice the chicken on the diagonal and pour over the cooking juices. Top with sliced shallots and toasted sesame seeds. Serve with steamed rice on a banana leaf if desired.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar


  • 1435 kj


  • 8g

    Fat Total

  • 2g

    Saturated Fat

  • 1g


  • 65g


  • 169mg


  • 846.97mg


  • 2g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve


Cooking: 10 mins (plus marinating)

  • Author: Kim Meredith
  • Image credit: Steve Brown
  • Publication: Fresh Living


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