Steamed Ginger-Lemongrass Chicken with Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender steamed chicken infused with fragrant lemongrass and ginger, served with a tangy lime dressing for a revitalizing dish. This vietnamese-inspired chicken ready in about 30 minutes blends skinless and boneless chicken breasts, bruised and chopped lemongrass stalks, thinly sliced fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 240 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Vietnamese cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 4 skinless boneless chicken breasts in a shallow steaming dish. Scatter 2 bruised and chopped lemongrass stalks, 1 tbsp thinly sliced fresh ginger, and 3 minced garlic cloves evenly over the chicken.
  2. Step 2: Steam the chicken over boiling water for 15-18 minutes until cooked through and tender, with steam infusing the aromatics.
  3. Step 3: In a bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, and 1 tbsp brown sugar until sugar dissolves to create a tangy dressing.
  4. Step 4: Once chicken is cooked, slice it thinly and drizzle with the lime dressing. Garnish with 1/4 cup chopped cilantro and 2 tbsp chopped green onions for a stimulating burst of freshness.

Frequently asked questions

How long does Steamed Ginger-Lemongrass Chicken with Lime Dressing take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Steamed Ginger-Lemongrass Chicken with Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Steamed Ginger-Lemongrass Chicken with Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Ginger-Lemongrass Chicken with Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Ginger-Lemongrass Chicken with Lime Dressing?

Vietnamese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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