indonesian

Padang Style Steamed Chicken with Ginger and Lime Leaves

This simmered dish pairs boneless skinless chicken thigh, bite-size pieces with ginger, grated, lime leaves and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

72 g Carbohydrates

19 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g boneless skinless chicken thigh, bite-size pieces 242 kcal
70g white rice (dry) 255 kcal
220g water (for rice) 0 kcal
12g ginger, grated 10 kcal
6g garlic, minced 9 kcal
2g lime leaves 1 kcal
16g soy sauce 11 kcal
12g lime juice 4 kcal
8g red chili, sliced 3 kcal
10g vegetable oil 88 kcal
150g bean sprouts 45 kcal
2g salt 0 kcal

Cooking instructions

water (for rice)
Rinse the rice and cook with water until fluffy; keep warm.
boneless skinless chicken thighgingergarlicsoy saucelime juicered chili
Mix chicken with grated ginger, minced garlic, soy sauce, lime juice, and chili. Let sit 10 minutes while you prep the steamer.
water (for rice)lime leaves
Set up a steamer (basket over simmering water). Line a small heatproof bowl or plate with the lime leaves.
boneless skinless chicken thighlime leavesvegetable oil
Place marinated chicken on the leaves, drizzle with the oil, and steam until cooked through, about 12-15 minutes.
water (for rice)bean sproutssalt
Meanwhile, quickly blanch the bean sprouts in boiling water 30-45 seconds; drain and lightly salt.
boneless skinless chicken thighlime juicebean sprouts
Serve steamed chicken and its juices over rice with bean sprouts on the side.