Ingredients:

  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 12 oz medium shrimp, shelled and deveined
  • 8 oz scallops
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • Salt and black pepper to taste
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 red bell pepper, sliced
  • Fresh cilantro, chopped
  • Lemon wedges

Instructions:

  1. In a large mixing bowl, combine soy sauce, sesame oil, rice vinegar, minced garlic, and minced ginger.
  2. Add shrimp, scallops, and chicken pieces to the marinade. Mix to coat evenly. Let sit for 15 minutes.
  3. Wash and cut the broccoli, snap peas, and bell pepper. Set aside.
  4. Fill a pot with water and bring it to a simmer. Place the steamer basket above the pot.
  5. Start with chicken pieces in the bottom of the steamer basket. Layer broccoli and snap peas on top, followed by the shrimp and scallops.
  6. Cover the steamer and steam for 15-20 minutes or until chicken reaches an internal temperature of 165°F (75°C) and seafood is opaque.
  7. Remove from heat. Garnish with cilantro and serve with lemon wedges.