Garlic Soy Steamed Chicken with Celery, Napa, and Broccoli

A delicious one pot meal that I love to make for a quick weeknight dinner. This recipe uses chili oil in the sauce, which brings everything together and turns this bunch of healthy ingredients into a crave-able, umami packed meal. Pair with rice and enjoy!

Serves 2

Ingredients:

For the Steamed Chicken and Veggies

• 1 large chicken breast or 3 chicken thighs
• 1 small head of broccoli, about 2 cups
• 1.5 cup napa cabbage (can be substituted with more broccoli or celery)
• 2 stalks of celery, sliced on a bias about 1/2″ thick
• 1 carrot, thinly sliced on a bias
• kosher salt
• neutral oil

For the Garlic Soy Sauce

• 2 tablespoons soy sauce
• 1 teaspoon black vinegar
• 1 teaspoon honey
• 1 tablespoon sesame oil
• 1 tablespoon chili oil
• 2 cloves garlic, minced

Directions

1. Prep the veggies and toss them into a mixing bowl with a big pinch of salt, black pepper, and the neutral oil.
2. Mince the garlic and add this to a bowl for the sauce.
3. Slice the chicken into 1/2″ thick pieces (this helps the chicken cook in the same time as the veggies). Add the chicken to the bowl of veggies along with another tablespoon of neutral oil, pinch of kosher salt, and black pepper. Mix everything together, then pour into a steamer friendly plate.
4. Prepare the steamer by adding 2 cups of water into a large pot. Add the steamer basket and turn the heat on high. Once the water is boiling, carefully add the plate with the chicken and veggies. Steam for 8 – 10 minutes on medium high heat or until the chicken is cooked through.
5. While the dish is steaming, make the garlic soy sauce. To the minced garlic, add the remaining ingredients and stir to combine. Once the chicken and veggies are finished steaming, pour the sauce over the dish. Serve over rice and enjoy!