Thai · Dinner
Steamed Chicken with Lime-Chili Dressing
Gai Neung Manao
A Bangkok steamed chicken with lime-chilli-garlic dressing of tender chicken breast steamed gently then carved over a fiery sour-spicy dressing of bird chillies, garlic, lime juice, and fish sauce, plated with jasmine rice and coriander.
$
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
485Calories
48gProtein
8gFat
52gCarbs
4gSugar
2gFiber
1240mgSodium
95mgChol
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Instructions
1
Prep
Pat both chicken breasts dry and season each with 0.5 tsp salt. Pound 20 garlic cloves, 16 bird chillies, and 6 coriander roots to a coarse paste. Whisk paste with 120ml lime juice, 60ml fish sauce, 20g palm sugar, and 200ml water until combined.
2
Steam
Bring water to a rolling boil in steamer base over high heat. Lay both chicken breasts on a heatproof plate in the basket and steam covered 14–15 minutes until cooked through and a skewer inserted comes out hot to the touch.
3
Rest
Remove steamer from heat and rest chicken in the closed steamer 3 minutes, allowing residual heat to finish cooking the centres and redistribute juices evenly throughout the breasts.
4
Build
Slice rested chicken into 1cm-thick rounds across the grain off the heat, taking 1 minute total to keep slices tender. Arrange slices in a fan pattern on two wide plates.
5
Glaze
Pour lime-chilli-garlic dressing over the sliced chicken until each piece is well coated and glossy, ensuring even coverage across all surfaces.
6
Plate
Serve the dressed chicken alongside 150g jasmine rice per plate topped with coriander leaves and sliced scallion scattered across each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) chicken breast
- 20 garlic cloves
- 16 Thai bird chillies
- 6 coriander roots
- 120ml (1/2 cup) lime juice
- 60ml (1/4 cup) fish sauce
- 20g (2 tbsp) palm sugar
- 200ml (3/4 cup + 1 tbsp) water
- 40g (small handful) coriander leaves
- 2 scallions
- 300g (10.6 oz) cooked jasmine rice