Whole chicken steam roast by Punjabifoodlab steamed chicken recipe steamed chicken by punjabifoodlab

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: salt + water

Coconut aminos offer a lower sodium option.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and juicier.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often cheaper while still being neutral in flavor.

Clean the whole chicken and pat dry with paper towels.

Marinate the chicken with ginger, garlic, green chilies, soy sauce, lime juice, salt, and black pepper for at least 1 hour.

Prepare a steamer by filling it with water and bringing it to a boil.

Place the marinated chicken in the steamer basket, ensuring it is not crowded.

Cover the steamer and cook the chicken for 30-40 minutes, until the internal temperature reaches 165°F.

In a separate pan, heat vegetable oil over medium heat.

Add chopped onions and sauté until translucent, about 5 minutes.

Add diced carrots and bell peppers, cooking for another 5 minutes until slightly tender.

Stir in coriander, cumin, turmeric, and cook for 1 minute until fragrant.

Remove the chicken from the steamer and let it rest for 5 minutes before carving.

Serve the chicken with sautéed vegetables and garnish with chopped cilantro and spring onions.

Cooking Techniques

Spice Level: