Recipe courtesy of Tyler Florence
1 hr
10 min
30 min
20 min
4 servings


  • 1 cup low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon peanut oil
  • 1/2 lime, juiced
  • 1 (1-inch) piece ginger, sliced thick
  • 1 cloves garlic, sliced
  • 1 handful cilantro, chopped
  • 4 boneless, skinless chicken breasts
  • 1 head savoy cabbage


Into a large, re-sealable plastic bag add the soy sauce, sesame oil, peanut oil, lime juice, ginger, garlic, and cilantro. Seal the bag and shake it to mix the ingredients. Add the chicken breasts and shake it again. Let the chicken marinate in the refrigerator for at least 1/2 hour or up to overnight.

Pour about 1-inch of water into a wok and bring it to a boil over high heat. Line the bottom of a bamboo steamer with a layer of cabbage leaves. Place the marinated chicken on top of the leaves. Cover the steamer and put it into the wok. Steam the chicken until it is cooked through, about 10 to 15 minutes.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Fettuccine Alfredo with Steamed Broccoli and Grilled Chicken

Recipe courtesy of Tia Mowry

Hawaiian Steamed Beef Buns

Recipe courtesy of Cooking Channel

Fried Chicken

Recipe courtesy of Chuck Hughes

Chicken Masala

Recipe courtesy of Bal Arneson

Pesto Chicken Penne

Recipe courtesy of Siba Mtongana

Sesame Ginger Chicken

Recipe courtesy of Kelsey Nixon

Tandoori Chicken

Recipe courtesy of Bal Arneson

Old Bay Steamed Blue Crabs

Recipe courtesy of Young Sun Huh

Trending Videos

So Much Pretty Food Here