Ginger-Marinated Chicken With Steamed Vegetables

For this simple chicken recipe, the marinade makes the difference. Be sure to let the bird soak up the aromas and flavors for at least four hours. An overnight stay in the fridge is even better.

Steaming is one of the simplest, easiest-and most healthful-methods to prepare fresh vegetables. The hot, moist environment of the steamer draws out the rich natural flavors of whatever you’re cooking, and a little drizzle of finishing sauce or flavored oil is all the enhancement the veggies need.

When steaming, keep in mind that ingredients tend to cook quickly, and overcooking can cause them to go limp. Place the vegetables that need to cook the longest time in first (carrots, in this case), then add the others on top when it’s time. A crisp-tender texture is ideal. Remember that the veggies will continue to soften after they’re removed from the heat.

Serves 4


For the Chicken

  • 2-inch piece of ginger, peeled and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 tbsp soy sauce
  • 2 tsp sesame oil
  • 8 boneless, skinless chicken thighs (about 1-1/4 lbs)
  • 1 tbsp peanut oil
  • sea salt
  • freshly ground black pepper
  • steamed white rice, for serving

For the Vegetables

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1/2 tsp sesame seeds
  • 1 cup thin diagonally sliced peeled carrot
  • 2 cups small broccoli florets
  • 1/2 cup edamame
  • 4 oz sugar snap peas, cut lengthwise in half
  • sea salt
  • freshly ground black pepper


For the Chicken

  1. Combine the ginger, garlic, soy sauce, and sesame oil in a large, sealable plastic bag. Add the chicken to the bag, seal, and turn several times to coat. Refrigerate at least 4 hours (or overnight).
  2. Preheat the oven to 425° F.
  3. Heat a large ovenproof skillet over medium-high heat and add the peanut oil, swirling to coat. Remove the chicken from the bag, along with any marinade clinging to it.
  4. Lightly season the chicken with salt and pepper and sear without turning until golden on the bottom, 8 minutes.
  5. Turn the chicken thighs over and place the skillet in the oven. Roast until golden and just cooked through, 8-9 minutes. Remove and let rest 3 minutes.

To serve, mound steamed vegetables (recipe follows) and steamed white rice on 4 plates and divide the chicken on top.

For the Vegetables

  1. Combine the soy sauce, rice vinegar, brown sugar, sesame oil, and sesame seeds in a small bowl and set aside.
  2. Heat a large steamer pan with water over medium heat. Add the carrots and steam 4 minutes.
  3. Add the broccoli, edamame, and sugar snap peas and season with salt and pepper. Steam 4-5 minutes, until crisp-tender.

Serve the vegetables drizzled with sauce, drizzling extra sauce over the chicken and rice.

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