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I reach for Chinese Steamed Chicken when I want healthy comfort food that doesn’t skimp on flavor. Tender chicken and shiitake mushrooms combine with ginger, scallions, soy sauce, and sesame oil for restaurant-quality flavor. It’s juicy and perfectly seasoned with that savory, aromatic punch from your favorite Chinese restaurant.
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I make it for weeknight dinners and meal-prep lunches when I want something light, flavorful, and healthy that comes together quickly. It’s high in protein, pairs perfectly with rice or noodles, and reheats beautifully without drying out. It keeps in the fridge for 3 to 4 days or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chinese Steamed Chicken With Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
The process is straightforward and largely hands-off once the chicken is in the steamer.
Season the Chicken
Lightly season both sides of the boneless chicken thighs with salt and freshly ground black pepper. I keep a salt-and-pepper grinder set right by my prep station so I can season quickly and evenly.
You want just enough to enhance the natural flavor without overpowering the delicate ginger-scallion sauce that comes later.
Steam the Chicken and Mushrooms
Place the seasoned chicken pieces and sliced shiitake mushrooms in a heatproof dish that fits inside your steamer. I use this rice cooker with a steaming basket that makes the process incredibly easy and consistent.
Cover and steam over boiling water for 15 to 18 minutes, or until the chicken is fully cooked and tender. The mushrooms will release their earthy flavor and absorb the chicken juices as everything steams together.
Prepare the Aromatics
While the chicken is steaming, combine the sliced green onions and minced ginger in a small bowl. A ceramic ramekin is well-suited here, as it can handle hot oil without cracking.
The fresh aromatics will bloom when the hot oil hits them, so make sure they’re finely sliced for maximum flavor release.
Make the Ginger-Scallion Sauce
Heat the vegetable oil until very hot but not smoking. You can test it by dropping in a small piece of ginger; it should sizzle immediately.
Carefully pour the hot oil over the ginger and green onions, and you’ll hear that satisfying sizzle as the aromatics bloom. Add the soy sauce and sesame oil, stirring to combine, then set aside.
Slice and Serve
Slice the steamed chicken and arrange it on a serving plate with the mushrooms. I transfer everything to this shallow serving platter so the sauce can pool around the chicken and mushrooms beautifully.
Drizzle the warm ginger-scallion sauce over the top, ensuring each piece is coated. Garnish with extra green onions if desired, and serve immediately with steamed rice or noodles. Enjoy!
If you’re taking this to a potluck or family gathering, an insulated casserole carrier keeps the chicken warm and safe. I pack the chicken and sauce in a container with a tight-fitting lid so nothing spills during transport, and the carrier keeps the contents at just the right temperature.
Chinese Steamed Chicken
Ingredients
- 4 boneless skinless chicken thighs
- 1 cup shiitake soaked and sliced
- 2 green onions finely sliced
- 2 tablespoons ginger finely minced
- 1 tablespoon hot vegetable oil
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- Salt to taste
- Black pepper to taste
- Green onions sliced, for garnish
Instructions
- Lightly season both sides of the chicken thighs with salt and freshly ground black pepper.4 boneless, Salt, Black pepper
- Place the seasoned chicken and sliced shiitake mushrooms in a heatproof dish that fits inside your steamer. Cover and steam over boiling water for 15–18 minutes, or until the chicken is fully cooked and tender.1 cup shiitake
- While the chicken is steaming, combine the sliced green onions and minced ginger in a small heatproof bowl.2 green onions, 2 tablespoons ginger
- Heat the vegetable oil until very hot but not smoking, then carefully pour it over the ginger and green onions. Add the soy sauce and sesame oil, stirring to combine. Set aside.1 tablespoon hot vegetable oil, 2 tablespoons light soy sauce, 1 tablespoon sesame oil
- Slice the steamed chicken and arrange it on a serving plate with the mushrooms. Spoon the warm ginger-scallion sauce over the top.
- Garnish with extra green onions if desired. Serve immediately with steamed rice or noodles.Green onions
Notes
- Swap ingredients for variation: You can use chicken breast instead of thighs, reduce steaming time by 3-5 minutes, substitute wood ear mushrooms for shiitake, add garlic and a splash of shaoxing wine or dry sherry to the liquid, use white pepper instead of black, stir in oyster sauce with the soy sauce, thicken the sauce with cornstarch, or garnish with goji berries for a sweeter, more traditional Chinese-style.
- Use a wok for traditional steaming: A wok works perfectly for steaming the chicken in a single layer, and you can prep your ginger and green onions in separate bowls while it heats up; the juicy, tender chicken tastes great on its own or diced into stir-fry the next day.
- Don’t skip the hot oil step: Pouring hot oil over the ginger and green onions is what creates that fragrant, aromatic sauce. Cold oil won’t release the same depth of flavor, so make sure it’s sizzling hot.
- Test the chicken for doneness: The internal temperature should reach 165°F, and the juices should run clear when you pierce the thickest part of the thigh.
- Slice against the grain: After steaming, slice the chicken thighs against the grain for the most tender bite. You’ll see the muscle fibers running in one direction, so cut perpendicular to them.
- Flash-freeze for meal prep: Freeze cooked chicken slices on a baking sheet for 1 hour, then transfer them to containers so they don’t stick together, making it easy to grab just the portions you need later.
Nutrition
How to Store Leftovers
Store leftover chicken and sauce together in an airtight container in the fridge for 3 to 4 days. I use glass containers with snap-lock lids that keep everything fresh and make it easy to see what’s inside.
The chicken stays tender when you reheat it gently in the microwave for 1 to 2 minutes, or steam it again for 5 minutes to restore its silky texture. For longer storage, freeze the chicken and mushrooms in a freezer-safe container for up to 3 months.
Let it thaw overnight in the fridge, then reheat with a splash of water or broth to keep it moist. The ginger-scallion sauce freezes well, too, so you can portion it separately and defrost only what you need.
What to Serve With Chinese Steamed Chicken
I always serve this over steamed jasmine rice or rice noodles so they can absorb the ginger-scallion sauce. Bok choy or gai lan, steamed alongside the chicken, makes it a complete one-pot meal, and you can toss them with a bit of the sauce, too.
If you want more vegetables, sautéed snow peas or a simple cucumber salad with rice vinegar adds a refreshing crunch that balances the rich, savory chicken. For a heartier meal, serve it with fried rice or lo mein on the side. The mild, tender chicken pairs well with bold flavors, so spicy chili oil or a side of pickled vegetables makes a great contrast.
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