Steamed Chicken with Ginger Scallion Sauce

Steamed Chicken with Ginger Scallion Sauce

While this traditional Chinese dish is simple to make, the taste is complex. Savory shaoxing wine (a cooking wine made from fermented rice) draws out the chicken’s natural flavors and juices. They’re lightly enhanced by aromatic scallions, ginger, and soy sauce, perfect for soaking up with steamed rice or a side of vegetables.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.

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Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.


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Product Size

  • Small Dish
  • Medium Shallow
  • Large Shallow
  • Medium Deep
  • Large Deep

Prep Time

6 mins

Cook Time

7-8 mins

Free Time

to spend just a little more time in the hot shower


  • ½ lb (225g) boneless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon ginger, finely chopped
  • cup (30g) scallions, thinly sliced
  • 1 tablespoon peanut oil
  • 1 tablespoon soy sauce
  • 1 teaspoon shaoxing wine (Chinese cooking wine) (optional)
  • 1 teaspoon cornstarch
  • salt, to taste 
  • black pepper, to taste


  1. Add all the ingredients into the Anyday dish and mix well. Cover with the lid (knob lifted).
  2. Cook in the microwave for 7-8 minutes, or until the chicken is cooked through.
  3. Serve warm over white rice.

Serving suggestions & tips

  • You can also make a separate, larger portion of ginger scallion sauce ahead of time and keep it in the fridge to spoon over chicken, fish, or noodles. Peel a 1” knob of ginger and trim 1 bunch of scallions. Finely chop or pulse in a food processor. Transfer to a metal bowl and season with 1 teaspoon of salt. Heat ½ cup of peanut or vegetable oil in a saucepan until hot, and pour hot oil over ginger-scallion mixture. Voila!
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.