Chicken in soy sauce with steamed vegetables

Name: Chicken in soy sauce with steamed vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: Chicken breast 1.75 lbs; Soy sauce 3 ½ tbsp; Peperoncino 1; Oranges juice and zest 1; Extra virgin olive oil 2 tbsp; Lemon peel 1; Sweet Paprika 1 pinch; Marjoram 2 sprigs; Ground pepper mixed ½ tsp; Snap peas 7 oz; Baby carrots 1 ½ cup; Cauliflower 2 ½ cups; Water 4 ¼ cups; Marjoram 2 sprigs; Ground pepper mixed ½ tsp; Lemons 1; Soy sauce 7 tbsp; Wildflower honey 2 ½ tbsp; Sesame seeds to taste; Black sesame seeds to taste

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439

Calories per serving

Lactose Free

Energy Kcal 439
Carbohydrates g 28
of which sugars g 23.8
Protein g 57.2
Fats g 10.8
of which saturated fat g 1.85
Fiber g 7
Cholesterol mg 120
Sodium mg 2710

Difficulty: Easy
Prep time: 25 min
Cook time: 25 min
Serving: 4
Note + the marination time

PRESENTATION

Chicken in soy sauce with steamed vegetables is just the thing when you're after something delicious but still healthy. This dish really brings together tender chicken marinated in a blend that captures the rich flavor of soy sauce, plus a hint of fresh citrus. And here's the thing: the soy-honey reduction is the standout feature. Using multifloral honey makes the sauce uniquely balanced—sweet and savory all at once. I mean, it's super tender and bursting with taste. Marinating overnight? Genius. It really really lets the flavors soak in. Quick steaming ensures the veggies stay crisp and colorful—so, so good—adding to the meal’s light, satisfying vibe. And this approach is Asian-inspired and smart nutrition—which is great. Lots of color, lots of flavor, and nothing too heavy.

For an easy chicken dinner that still feels special, this dish is a real winner. And look, fans of steamed vegetables will love the fresh crunch of carrots, broccoli, or snap peas alongside the moist chicken. The honey-soy reduction gets glossy and just thick enough to coat everything, adding a tangy note that really elevates the dish. Compared to heavier fried options, this low-calorie chicken dish leaves you satisfied without feeling weighed down. Some variations? Sure, you can swap in different veggies or add ginger for an extra kick, but the essentials are the same: quick steaming and a bold, balanced sauce.

It's awesome for meal prep too—flavors develop more over time. With its blend of chicken soy sauce recipe flavors and bright veggies, this is one of those quick chicken meals that makes dinner feel easy yet a bit special every time. Whether it’s a busy weeknight or a chilled weekend, this dish is sure to please, giving you a flavorful and colorful meal that’s as nourishing as it is delicious.

INGREDIENTS

439

Calories per serving

Ingredients for the chicken: Chicken breast 1.75 lbs (800 g); Soy sauce 3 ½ tbsp (50 g); Peperoncino 1; Oranges 1 - juice and zest; Extra virgin olive oil 2 tbsp (30 g); Lemon peel 1; Sweet Paprika 1 pinch; Marjoram 2 sprigs; Ground pepper ½ tsp (2 g) - mixed

For the vegetables: Snap peas 7 oz (200 g); Baby carrots 1 ½ cup (200 g); Cauliflower 2 ½ cups (250 g); Water 4 ¼ cups (1 l); Marjoram 2 sprigs; Ground pepper ½ tsp (2 g) - mixed; Lemons 1

For the soy reduction and garnish: Soy sauce 7 tbsp (100 ml); Wildflower honey 2 ½ tbsp (50 g); Sesame seeds to taste; Black sesame seeds to taste

Preparation

How to prepare Chicken in soy sauce with steamed vegetables

To prepare the chicken in soy sauce with steamed vegetables, start with the meat: from the whole chicken breast remove the central bone and the fattier parts, then cut into slices 1; then remove the seeds from the chili pepper and cut it into strips 2, then grate the orange 3 and lemon zest;

squeeze the orange juice 4 and filter it. Then in a baking dish pour the soy sauce 5, extra virgin olive oil, and filtered orange juice 6

then add the zest of both the orange and the lemon 7; continue with the chili pepper, marjoram, and sweet paprika 8; mix the marinade and place the chicken breast fillets 9.

Sprinkle with peppercorns 10 make sure all the fillets are covered in the marinade 11 then cover with plastic wrap and place in the refrigerator for at least 2 hours to season. Meanwhile, in a steamer, pour the water, add the lemon sliced, peppercorns, and marjoram 12 and bring to a boil.

In the meantime, prepare the vegetables to cook in steam: remove the trunk and outer leaves of the cauliflower 13 and separate the florets from the main trunk 14; rinse them under running water, then peel the baby carrots with a vegetable peeler leaving the green tuft intact; then trim the ends of the snow peas and rinse them under running water too.

When the water boils, place the steamer basket over the water and distribute the carrots and cauliflowers, then cook with the lid for at least 7-8 minutes: after this time also add the snow peas, slightly salt 16 and pepper to taste, because the seasoning will be quite tasty already. Cook the vegetables for another 5-6 minutes; once ready, set them aside. Meanwhile, prepare the soy reduction: in a saucepan pour the honey 17 and soy sauce 18,

mix and let it reduce over low heat for 4-5 minutes 19. Then transfer the obtained sauce to a sauceboat to serve it later with the vegetables 20. Then drain the chicken breasts from the marinade 21,

heat a cast iron grill well and grill the chicken breasts for 3-4 minutes on each side 22. Then on a serving plate place the chicken breasts and sprinkle them with black and white sesame seeds 23, then place the steamed vegetables alongside and serve with the soy sauce reduction 24!

Storage

Store the chicken in soy sauce with steamed vegetables in the refrigerator in an airtight container for 1-2 days. The soy reduction can also be stored in the refrigerator covered with plastic wrap for 1-2 days.

Freezing is not recommended.

Tip

Instead of chicken, you can use turkey breasts and also season the meat with poppy seeds. While to flavor the marinade, you can use lime zest instead of lemon.

For the translation of some texts, artificial intelligence tools may have been used.