Steamed Chicken with Coconut Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

Steaming is not only a healthy way to cook, it also brings out subtle tastes. By cooking slowly in warm vapours, good chicken comes out even better -tender, succulent and suffused with tastes and aromas.

The use of the spicy coconut sauce – a Thai marker -makes this easy-to-prepare meal flavourful and nutritious.


  • 450 g (1 lb) boneless chicken breasts, skinned
  • 1 tablespoon light soy sauce


Combine the chicken with the soy sauce, rice wine, black pepper and sesame oil. Let it marinate for at least 20 minutes.

Next set up a steamer or put a rack into a wok or deep pan. Pour in water up to 5 cm (2 in