Rating: 3 stars
21 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 4
  • 21 Ratings
Kay Chun

Gallery

Credit: Quentin Bacon

Recipe Summary

hands-on:
20 mins
additional:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the chicken, scallions, half the ginger, the juice from the lime, 2 tablespoons of the oil, 1 teaspoon salt, and ⅛ teaspoon black pepper. Toss to combine well and set aside for 15 minutes.

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  • Meanwhile, in a large saucepan, add the remaining ginger, juiced lime halves, and an inch of water. Place a large steamer basket (or colander) in pan. Bring to a boil.

  • Remove the chicken from the marinade and place in the steamer in a single layer. Steam until cooked through, about 5 minutes, flipping once halfway through. Remove to a plate and cover to keep warm.

  • In a large bowl, whisk together the lemon juice, remaining 2 tablespoons oil, ½ teaspoon salt, and ⅛ teaspoon pepper.

  • Add the spinach, cucumber, red onion, and chili pepper. Toss well. Serve over the chicken.

Nutrition Facts

calcium 46mg; 261 calories; carbohydrates 4g; cholesterol 78mg; fat 14g; fiber 1g; iron 2mg; protein 30mg; saturated fat 2g; sodium 670mg.
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