Chef notes
In practically less time than it takes to dig out a menu and pick up the phone to order take-out, this simple and simply delicious (and healthy) steamed chicken and sausage dish can be on your table. Chinese sausages can be found in Asian markets, but many supermarkets now carry them in their ethnic foods sections. Serve with plain steamed rice or while the chicken is steaming, prepare this easy 15-Minute Bacon and Egg Fried Rice for a special, yet quick side dish.
Ingredients
- 2 boneless skinless chicken breasts, thinly sliced across the grain
- 1/2 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1½ tablespoons soy sauce
- 1/2 teaspoon Asian sesame oil
- 1 tablespoon finely chopped ginger
- 1/2 teaspoon sambal oelek or sriracha
- 2 Chinese sausages, thinly sliced
- 4 ounces snow peas
Preparation
Using a sharp knife, thinly slice the chicken across the grain.
In a glass or ceramic pie plate, combine the chicken, cornstarch, salt, soy sauce, sesame oil, ginger, and sambal, stirring to evenly coat. Add the sausages.
Create a steamer: Arrange three metal jar lids a large deep skillet. Fill with 3/4-inch of water and bring to a boil.
Carefully set the pie plate in the pan, cover with the lid and steam until nearly cooked through, 5 to 6 minutes.
5.Stir, then top with the snow peas. Cover and steam until crisp-tender, about 2 minutes longer. Stir to combine.
Serve with steamed rice or Bacon and Eggs Fried Rice.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.
