Steamed White Cut Chicken Breast with Ginger Scallion Sauce
Tender slices of steamed chicken breast go beautifully with ginger scallion sauce. It's a healthy, light meal that's easy to prepare.
Ingredients
- 1 lb chicken breast boneless and skinless
- 1 tsp kosher salt
- 1/4 tsp white pepper
- 1/2 tsp sesame oil
- 1 tsp grapeseed oil (or other neutral oil)
Instructions
- Sprinkle salt evenly on chicken breasts. Cover and refrigerate overnight
- (Optional) On day of cooking, remove chicken breasts 30 minutes before cooking to warm up a bit. This is ideal but not a deal breaker if you're not able to
- Put chicken breasts on a heat proof shallow dish. Sprinkle white pepper, coat with sesame oil and grapeseed oil evenly
- Place chicken breasts in steamer and steam for 15 minutes (please see steamer hack in post above)
- Check internal temperature is 165 F and remove from steamer. Pour out any liquid accumulated on plate. Let rest for 5 minutes
- Slice chicken breasts (against the grain) and serve with ginger scallion sauce
Notes
- Salting 24 hours before steaming will produce more flavourful and tender chicken breasts. However, if you're short on time, adding the salt with the seasonings right before cooking won't be a deal breaker. The ginger scallion sauce will more than make up for it!
- If you don't have a steamer, you can use a deep pot with a trivet placed at the bottom. Add water till the level hits right below the trivet. Add the chicken on top of the trivet. Cover the pot and bring to a boil. Once boiling, lower the heat to medium. Make sure the pot doesn't boil dry without water before cooking is finished
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