Steaming is one of the gentlest cooking methods, using moist heat to cook food evenly without added fat. It preserves color, texture, and nutrients better than boiling, making it ideal for vegetables, fish, dumplings, and even eggs. This guide covers a variety of steaming examples, from quick weeknight sides to a full meal, with clear instructions for each.
Ingredients
- 1 lb (450 g) broccoli, cut into florets
- 2 medium carrots (about 200 g), peeled and sliced into 1/4-inch rounds
- 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 12 oz (340 g) baby potatoes, halved
- 1 cup (150 g) frozen peas
- 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (5 ml) rice vinegar
- 1 clove garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 2 green onions, thinly sliced (for garnish)
- 1 tbsp (15 g) sesame seeds (optional)
Instructions
- Prepare the steamer: Fill a large pot with 1–2 inches of water. Place a steamer basket or metal colander inside, ensuring the water does not touch the bottom of the basket. Bring the water to a boil over high heat.
- Steam the potatoes: Place the halved baby potatoes in the steamer basket in a single layer. Cover and steam for 10 minutes. The potatoes should be nearly tender but still firm.
- Add the chicken and carrots: After 10 minutes, add the chicken pieces and carrot slices to the basket, scattering them among the potatoes. Cover and steam for another 8–10 minutes, until the chicken is cooked through. Check that the chicken reaches a safe minimum internal temperature of 165°F (74°C) using a food thermometer.
- Add broccoli and peas: Place the broccoli florets and frozen peas on top of the other ingredients. Cover and steam for an additional 4–5 minutes, until the broccoli is bright green and crisp-tender.
- Make the sauce: While the food steams, whisk together the soy sauce, sesame oil, rice vinegar, garlic, and ginger in a small bowl.
- Combine and serve: Carefully remove the steamer basket from the pot. Transfer the steamed food to a large bowl, drizzle with the sauce, and toss gently. Garnish with green onions and sesame seeds if using. Serve hot.
Tips
- Cut food evenly: Uniform pieces ensure even cooking. If your broccoli florets are large, halve them so they cook at the same rate as the peas.
- Don’t overcrowd: Leave space between pieces for steam to circulate. Overcrowding leads to uneven cooking and soggy results.
- Check water level: Make sure the water doesn’t boil dry, especially during longer steaming. Add more boiling water if needed, but never let it touch the food.
- Use the right pot: A tight-fitting lid is essential to keep steam in. If your lid is loose, cover the pot with foil before putting the lid on.
Serving Suggestions
This steamed chicken and vegetables make a complete meal on its own, served over steamed rice or quinoa. For a low-carb option, serve with cauliflower rice. A side of pickled vegetables or a simple cucumber salad adds a refreshing contrast to the warm, savory dish.
Variations
- Fish version: Replace chicken with firm white fish fillets (like cod or halibut) and steam for 6–8 minutes, until fish flakes easily and reaches 145°F (63°C). Reduce initial steaming time to 5 minutes for potatoes, then add fish and carrots.
- Vegetarian/vegan: Skip the chicken and add extra firm tofu (cubed) or tempeh. Steam tofu for 5 minutes; add it with the broccoli and peas. The sauce works well with tofu.
- Spicy kick: Add 1 teaspoon (5 ml) sriracha or chili garlic sauce to the sauce mixture for heat.
- Different vegetables: Use asparagus, green beans, or snap peas in place of broccoli. Adjust cooking time: green beans take about 5–6 minutes, asparagus 3–4 minutes.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The steamed dish will keep for 3–4 days. Reheat in the microwave in 1-minute intervals, stirring between, until heated through (165°F / 74°C). You can also reheat in a covered skillet with a splash of water over medium heat for 5–7 minutes. The texture will soften slightly, but the flavor remains good.
Frequently Asked Questions
Can I use frozen chicken? Yes, but thaw it completely in the refrigerator before steaming. Steaming frozen chicken can result in uneven cooking and a rubbery texture.
How do I know when the chicken is done without a thermometer? Cut into the thickest piece; the juices should run clear and there should be no pink. However, a food thermometer is the most reliable way to ensure it reaches 165°F (74°C).
Can I steam everything at once? Yes, but add ingredients with longer cooking times first. Potatoes and carrots take longest, so they go in first; broccoli and peas go in last. This is what the recipe does.
What if I don’t have a steamer basket? You can use a metal colander placed over a pot, or you can crumple aluminum foil into balls and place them in the bottom of the pot, then rest a heatproof plate on top. Make sure the water doesn’t touch the plate.
Can I use this method for other proteins? Yes, shrimp (about 3–4 minutes until pink and opaque), scallops (4–5 minutes), and tofu (5 minutes) all work well. Adjust times accordingly.
Why is my steamed food watery? That usually happens when the water boils too vigorously and touches the food, or when the food is overcrowded. Keep the water at a gentle boil and leave space between pieces.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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