Steamed Chicken and Vegetables
by Masterbuilt
Ingredients
- 2 boneless skinless chicken breasts, thinly sliced
- 5 tablespoons orange juice
- 2 tablespoons light soy sauce
- ½ lb. fresh mushrooms, halved
- 2 carrots, peeled and sliced at an angle
- 2 celery stalks, sliced at an angle
- ¼ lb. fresh snow peas, strings removed
- 2 cups freshly cooked rice
- Sauce: 1 cup water
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 ½ teaspoons
Directions
- Thinly slice the chicken and set aside. In a medium bowl, combine 3 tablespoons orange juice and 1 tablespoon soy sauce. Add chicken and marinate for 8 hours, or place overnight in the refrigerator.
- Fill Butterball® or Masterbuilt Fryer to the MAX fill line with water. Set to 375° F and bring to a boil. This will take approximately 15 to 20 minutes. Although cooking time on this recipe is short, water may need to be added if steamer is used for more than 60 minutes.
- Put mushrooms, carrots, and celery in basket. Place marinated chicken on top of vegetables. Using drain clip, hook basket onto the inner pot. (Note: Do not lower basket into water when steaming.) Cover and steam approximately 20 minutes, or until chicken is cooked through.
- Add snow peas and continue to steam until peas turn bright green, for 3 to 5 minutes.
- Sauce: In a medium saucepan, combine remaining orange juice and soy sauce with the water, oyster sauce, cornstarch, and sesame oil. Cook in a saucepan over medium heat until thickened, stirring continuously for about 5 minutes. Serve chicken and vegetables over rice and drizzle with sauce. Makes 1-½ cups.
