• Karen Gay

Steamed Chicken Breast


  • 2 chicken breast (ideally certified organic or biodynamic)


  • 2 tbsp tamari

  • 1 small knob of ginger sliced

  • 2 garlic cloves crushed

There are two great things about steaming chicken breasts, one is that the meat doesn't become dry and the second one is the leftover marinade. It adds great flavour to a stir-fry or a soup, it can also become a beautiful flavour (and nutrient boost) to use instead of water when you make a stir-fry. Method To marinade the chicken

  • Combine all of the marinade ingredients into a heat proof bowl that will fit into your steamer.

  • Add the chicken breasts and coat them with marinade

To Cook

  • Steam chicken for 15-20 or until cooked

  • Once cooked remove from the steamer and allow to cool

  • The chicken can then be pulled or cut depending on your needs

  • The liquid left in the bowl is delicious added to a broth, soup or stir-fry

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