Steamed Asian Chicken

Ingredients

3-5 boneless-skinless chicken breast tenders 
3 Tbsp. low-sodium soy sauce
1 Tbsp. rice vinegar
1 tsp. sugar
1 tsp. sesame oil
1/4 tsp. ground ginger
1/8 tsp. garlic powder
Sesame seeds (optional)
Sliced green onion (optional)
6 C Magic Chef Microwave Cookware 

Directions

Whisk together all the ingredients (except the chicken) in a medium-sized bowl. Using a fork, place the chicken in the bowl with the sauce. Pierce chicken pieces all over with the fork and turn the pieces to coat in the sauce. Cover the bowl and marinate chicken in the refrigerator for 30 minutes. Halfway through the marinating time, flip the chicken over.

Remove chicken from the refrigerator. Using the 6-cup rectangular Magic Steam Microwave Cookware, pour in enough water to cover the bottom of the glass dish, approximately 1/8” deep. Put the Magic Steam Basket insert in the bottom of the dish. Using your fork, set the chicken on the insert. Be sure the chicken pieces are not stacked on top of one another. Place the lid on the dish, opening the steam vent tab.

Microwave at 50% power for 2 minutes. Carefully remove dish from the microwave, using an oven mitt if necessary. Flip chicken pieces and rotate their position in the dish. Re-cover, making sure steam vent is still open. Microwave another 2 minutes at 50% power level. Make sure the chicken is entirely cooked (juices should run clear, chicken should no longer be pink in the center, and internal temperature should be 165 degrees Fahrenheit. If chicken is not quite done, cook in 30 second increments until complete. Do not overcook. Use oven mitts when removing dish from the microwave oven. 

Garnish with sesame seeds and chopped green onion if desired.