Lunch
Grilled Ginger Miso Chicken
Lunch
Low Carb Sriracha Chicken Fried Rice
Lunch
Steamed Chicken With Soy-Ginger Sauce
Lunch
⏲ ~18 min total · prep 16 · cook 2 · 4 servings
Published Sep 15, 2026 · Updated Sep 15, 2026
After the 15-minute rest, rinse the chicken under cold water and pat it very dry. Leftover soda tastes soapy and chemically. Dry meat also sears instead of steaming, which matters every bit as much.
Two tablespoons of avocado oil over high heat should shimmer before the chicken goes in. A wok that is not ready lets the meat stick and weep. High heat is the whole point of the method.
The snipped dried chilies only need about 10 seconds in the oil to turn fragrant and slightly dark. Past that they scorch and turn the whole dish bitter. Keep them moving.
Thirty seconds, fragrant, done. Browned garlic turns sharp and acrid in a dish this fast. Have the chicken and sauce ready to go back in before you start this step.
Fold in the scallions and peanuts after the wok comes off the flame, so the peanuts stay crunchy and the scallions stay green. They go soft fast in the residual heat, so plate immediately.
Serve straight from the wok the moment it lands, because the glossy sauce is at its best hot. Cauliflower rice is the natural base and keeps the plate near the recipe's 10.0 net carbs; the sauce over it is half the meal. Some of the dried chilies are for show and most eaters leave them in the bowl, though a few people chase them. Four servings out of one and a half pounds of thighs is honest lunch math.
Refrigerate leftovers in a covered container for 3 to 4 days. Reheat in a hot skillet rather than the microwave so the sauce regains some gloss, and expect the peanuts to have softened either way; a few fresh ones on top fix it. The dish also freezes for 2 to 3 months, thawed overnight in the fridge, though stir-fries are noticeably better fresh. Make it when people are coming, not for meal prep, and it rewards you.
Baking soda raises the surface pH of the meat, which keeps the proteins from tightening into hard little nubs at high heat. It is the classic velveting step behind restaurant-style stir-fries. Rinse well after so none of it tastes.
No. Unrinsed baking soda leaves a soapy, metallic taste on the chicken, and it shows in a dish with a sauce this light. Fifteen seconds under cold water and a thorough pat dry solve it.
A 12-inch skillet works, which is what the recipe calls for as the alternative. Heat it properly, work in a single layer, and expect slightly less smoky results. A flat pan also needs the chicken flipped once during the sear.
Mild to moderate. The 12 dried chilies are snipped and shaken free of seeds, so they perfume the oil more than they burn. Leave a few seeds in if you want the traditional sting.
Powdered erythritol dissolves fastest in the cold stock, which is why the recipe asks for it. Granulated sweeteners work if whisked until dissolved, but gritty texture in the finished sauce means it did not dissolve. Allulose or a monk fruit blend dissolves more readily than plain granulated erythritol.
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