Skip to main content New<> this month
Get the Allrecipes magazine

Juicy Asian Steamed Chicken Thighs

Rated as 4 out of 5 Stars

"Taste the Southeast Asian seaside with this subtle, fragrant and tender chicken dish. Best served over a bed of jasmine rice."
Added to shopping list. Go to shopping list.


1 h 14 m servings 314
Original recipe yields 4 servings (4 chicken thighs)


{{model.addEditText}} Print
  1. Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.
  2. Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil; reduce heat to a simmer. Cook chicken breasts until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  3. Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor; pulse mixture until well combined. Transfer the sauce mixture into a medium bowl; add green parts of the green onion.
  4. Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
  5. Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
  6. Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.


  • Cook's Note:
  • Use an oven mitt or a dish retriever tool to take the bowls off the steamer racks.

Nutrition Facts

Per Serving: 314 calories; 17.7 19.2 19.9 69 935 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

I made this for our Allrecipes Allstars Canada challenge for Lunar New Year. I did make some changes, just because I have a new Instant Pot®, so I added the chicken, the 1/4 cup water and the co...