Go Back

Healthy Steamed Chicken and Broccoli

A bright, wholesome dish that proves you can enjoy tender, flavorful chicken and crisp-t tender broccoli without heavy sauces. Steaming preserves nutrients and natural flavors, while a light glaze and citrus lift keep it comforting and satisfying. Perfect for busy weeknights or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 pound boneless skinless chicken breast, or chicken thigh fillets, cut into bite-sized pieces
  • 4 cups broccoli florets, washed and cut into bite-size pieces
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar or lemon juice
  • 1 teaspoon sesame oil (optional, for aroma)
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon cornstarch (optional, for a light glaze)
  • 2 tablespoons water (if using cornstarch slurry)
  • 1 pinch salt and pepper, to taste
  • Optional garnish: sliced scallions, sesame seeds

Instructions
 

  • Prepare your ingredients: slice the chicken into evenly sized pieces and wash the broccoli florets. Have the garlic and ginger minced and ready; this keeps the steam cooking smooth and quick.
  • Set up a steamer: fill a pot with about 1 inch of water and bring to a gentle boil. Place a steamer basket or a wide, heatproof plate above the water level and cover.
  • Season the chicken lightly with a pinch of salt and pepper. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil (if using), garlic, ginger, and red pepper flakes. If you plan to create a glaze, mix cornstarch with water in a separate tiny bowl.
  • Layer the chicken into the steamer basket, then lay the broccoli on top. The goal is a single layer so the steam can circulate. If you need to, do this in two batches.
  • Place the basket over the simmering water, cover, and steam for about 6–8 minutes, or until the chicken reaches 165°F (74°C) and the broccoli is bright green yet crisp-tender.
  • Carefully remove the steamer basket and transfer to a serving dish. If you’re making a glaze, pour the soy-ginger mixture over the chicken and broccoli, then gently toss to coat. If using a cornstarch slurry, simmer the sauce in a small pan for 1–2 minutes until slightly thickened, then drizzle over the dish.
  • Finish with optional garnish: scatter scallions and sesame seeds for color and aroma.