Spicy Steamed Vegetables and Chicken

comments (3) July 31st, 2008

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Click To Enlarge Photo: Boyd Hagen

1 lb. skinless, boneless chicken breasts
1/2 tsp. salt
1 tbsp. cornstarch
2 tbsp. cold water
1 medium carrot, shredded
1 clove garlic, minced
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/8 tsp. black pepper
1/2 tsp. dried red pepper flakes
1 cup broccoli florets of even size
1 cup bok choy, cut into 1-in. pieces

4 servings

Pour 1 in. of water into a steamer or a large, deep pot. Set up a rack or other device to hold the cooking dish. Cover the pot and bring it to a boil.

Cut the chicken into 1-in. pieces and put them in a heatproof dish. Add the salt, cornstarch, water, carrot, garlic, and spices. Mix well and set aside.

Set the dish with the chicken on the rack in the pot, cover and steam 10 to 12 min., or until chicken is half-done. Stir to separate the chicken pieces, and add the broccoli and bok choy. Steam another 8 to 12 min., or until vegetables are crisp-tender. Serve hot with cooking juices spooned, over rice or noodles.

Recipe by Judy Monroe
February 1997
from issue #7

posted in: greens, carrots, broccoli, main dish

Comments (3)

justinfinch writes: Thanks for sharing
Posted: 3:31 am on May 18th
justinfinch writes: Thanks for sharing
Posted: 3:31 am on May 18th
Isaacfinley writes: Delicious
Posted: 2:09 am on January 7th
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