Pacific Wellness Toronto News

Seasonal Recipe: Steamed Chicken

By Leema Malla, MD (China)

Steamed Chicken

Steaming chicken is good and a low-fat option, keeps nutrients sealed in the food and is healthier than fried chicken. This easy and no-mess cooking strategy is ideal for dinners with family and friends. Moist and healthy, this chicken is enhanced with the flavors of vegetables and seasonings to provide a complete meal in an aluminium foil package.

  • Minutes to Prepare: 30
  • Minutes to Cook: 10
  • Number of Servings: 2


  • 1boneless skinless chicken breast
  • 2-3 minced garlic
  • 2-3 cloves
  • 1 red chilli chopped
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • 1 handful cilantro chopped
  • 1 small cup of cabbage thinly sliced
  • 1 small cup cauliflower/broccoli cut in small sizes.
  • 2 stalks Celery, thinly sliced on the diagonal
  • Half small cup Edamame Beans
  • Cut one 20-inch by 24-inch piece of aluminum foil for each foil packet, using scissors.

In a small shallow dish, combine the soy sauce, garlic, chillies, cloves and sesame oil mix well. Add the small cut chicken to the soy mixture and coat evenly. Leave it for 10minutes in fridge.

Then add all the vegetables to the marinated chicken, add salt and pepper mix well.

Put all the chicken and vegetables in the aluminium foil.

When the water in the steamer comes to a boil, add the chicken mix.  Make  sure it lays flat and cover the steamer. Steam it for about 8-10 minutes.

When the chicken is done put it on the plate and serve hot.

 Leema Malla, MD (China) has been studying acupuncture and traditional Chinese medicine in Toronto and working as a clinical assistant at the Pacific Wellness Institute.

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