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Steamed ginger and apricot chicken

Steamed ginger and apricot chicken

Total Time
30 min
15 min
15 min
This chicken is steamed in a parcel of foil so it stays juicy and tender and becomes infused with the irresistible flavours of apricot, ginger and shallots.


Skinless chicken breast

600 g, (buy 4x150g), fat trimmed

Fresh ginger

1 tbs, (4cm piece), thinly sliced


1 clove(s), crushed

Dried apricots

40 g, finely chopped

Green shallot(s)

1 individual, thinly sliced

Apricot nectar

½ cup(s), (125ml)

Whole grain mustard

2 tsp

Dry couscous

1 cup(s), (200g)

Fresh flat-leaf parsley

2 tbs, coarsley chopped

Baby carrot

16 individual


1 small, chopped


300 g, florests

Oil spray

4 x 3 second spray(s)


  1. Add enough water to a saucepan or wok so the level is just under the steamer basket and bring to a gentle simmer (see note).
  2. Meanwhile, place each chicken fillet between 2 pieces of baking paper and pound with a rolling pin until 1cm thick. Cut four 30cm-long pieces of foil and lightly spray with oil. Divide ginger between sheets of foil and top with chicken.
  3. Combine garlic, apricots, shallots, nectar and mustard in a small bowl. Spoon over chicken. Fold foil to enclose chicken mixture and form a parcel.
  4. Place parcels in 2 large steamer baskets. Steam, covered, over simmering water (ensuring basket is not touching water and swapping baskets halfway through cooking) for 15 minutes or until chicken is cooked through.
  5. Meanwhile, place couscous in a large heatproof bowl and 1 cup (250ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Stir through parsley.
  6. Drizzle chicken with sauce from parcel and serve with couscous. Serve with steamed baby carrots, zucchini and broccoli.