Steamed Chicken with Red and Yellow Bell Pepper |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1/2 tablespoon sesame seed oil |
1 teaspoon grated garlic, divided |
1 teaspoon grated peeled fresh ginger, divided |
2 tablespoons reduced sodium soy sauce |
4 ounces lbs boneless skinless chicken breasts |
1 large red bell pepper, seeded and cut into thin strips |
1 large yellow bell pepper, seeded and cut into thin strips |
1/2 cup sliced canned bamboo shoot (drained and rinsed) |
salt |
white pepper |
2 cups hot brown rice |
Directions:
1. In a small cup, combine oil, 1/2 teaspoon garlic, 1/2 teaspoon ginger and soy sauce.
2. Rub into chicken breasts and set aside while completing other preparations before steaming.
3. (Chicken can be marinated up to 2 hours in a refrigerator; bring to room temperature before steaming.) Place chicken on plate used for steaming.
4. Steam until chicken is almost tender.
5. Add bell peppers and bamboo shoots.
6. Sprinkle remaining garlic and ginger over vegetables.
7. Continue steaming until chicken and peppers are tender.
8. Cut chicken into thin bite-size slices, then re-combine with vegetables.
9. Season to taste with salt and pepper.
10. Serve with rice.
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