The crisp veggies add color and texture to this lean, mean chicken dish.
Serves 2 Prep Time 5 minutes Cooking Time 12 minutes
2 chicken breast halves, skins removed
2 thin slices of ginger
3 stalks lemongrass
(Click to see How to Prep Lemongrass)
salt and pepper to taste
For the veggies
1 small head of broccoli, washed and separated into florets
1/2 small carrot, cubed
3 pieces young corn, cut diagonally
1 Pound chicken fillets in between sheets of cling wrap until they flatten to 1/2-inch-thick.
2 Rub both sides with ginger and lemongrass. Season with salt and pepper.
3 Wrap chicken, ginger, and lemongrass in foil. Set aside.
4 Make the veggies: Season broccoli, carrot, and young corn with salt and pepper; wrap in a separate foil with a lemongrass stem. Set aside.
5 Cook in a preheated steamer for 10 to 12 minutes. Serve chicken with veggies on the side.
Photography by Marie Joyce Siason | Food Preparation by Lessie Galindo | Styling by Aimee Morales
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