Steamed Chicken With Soy-Ginger Sauce
⏲ ~24 min total · prep 4 · cook 20 · 4 servings
Lunch⏱ 45 min total🔥 6.1g net carbs⚡ ≈512 kcal/serving~2% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1 1/2 lb)
- 2 1/2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 (2-inch) knob fresh ginger, divided
- 2 cloves garlic, finely grated
- 1 tsp rice vinegar
- 1 tsp monk fruit sweetener
- 3 scallions, thinly sliced, whites and greens kept apart
- 1 tsp toasted sesame seeds
- 10 oz frozen cauliflower rice
Instructions
- Set a bamboo steamer or a heatproof plate on a rack inside a wok or wide pot, add 2 inches of water, and bring it to a rolling boil. Smash a 1/2-inch piece of the ginger and drop it in with the scallion whites to perfume the steam.
- Rub the thighs all over with 1 1/2 tsp salt and a few grindings of white pepper, then arrange them skin-up in a single layer on the steamer plate, not touching.
- Cover and steam over brisk steam 18-22 minutes, until a thermometer in the thickest part near the bone reads 165°F and the juices run clear.
- While the chicken steams, grate the rest of the ginger (about 1 1/2 tbsp) and whisk it with the tamari, sesame oil, garlic, vinegar, sweetener, and 2 tbsp of the hot steaming liquid so the sweetener dissolves.
- Lift the thighs onto a platter and rest 5 minutes — the skin stays silky in true steamed-chicken fashion.
- Steam the cauliflower rice in the microwave, covered, 4 minutes, then fluff. Spoon the soy-ginger sauce over the chicken, scatter the scallion greens and sesame seeds on top, and serve with the cauliflower rice to catch the sauce.
Why this recipe works
- Steam, not boil Steaming keeps the thighs above the liquid, so none of the seasoning leaches away. The skin stays silky in the true steamed-chicken style rather than going slack in a pot.
- Perfumed steam Smashed ginger and scallion whites go into the water beneath the chicken, and the vapor carries them up. It is a gentle touch that costs nothing.
- Sauce cut with hot liquid Two tablespoons of the steaming liquid dissolve the monk fruit and temper the raw garlic. The sauce lands warm and cohesive instead of sharp.
Tips for making this recipe well
Leave air around the thighs
A single layer with space between the pieces lets steam circulate on all sides. Packed thighs cook unevenly, and the one under the pile finishes last.
Probe near the bone
The thickest part close to the bone is the last spot to cook, so aim the thermometer there. Eighteen to twenty-two minutes over brisk steam gets bone-in thighs to 165°F.
Ladle out steaming liquid
Set two tablespoons aside before you lift the chicken. The sauce asks for that exact liquid, and it carries the ginger-scallion perfume from the steam.
Rest five minutes anyway
The rest lets the juices settle beneath the silky skin. Cut early and the platter runs liquid.
Fluff the cauliflower rice hot
Four covered minutes in the microwave, then a fork through it while it still steams. Left alone it cools into clumps.
Serving suggestions
Lift the thighs onto a platter, spoon the warm soy-ginger sauce over them, and scatter the scallion greens and sesame seeds on last so they sit on top instead of sinking. The cauliflower rice goes alongside to catch every drop, and each plate runs 6.1 net carbs on that base. Serve the extra sauce in a small pitcher for anyone who wants more over their rice. The chicken eats well warm or at room temperature, which makes it an easy dish to set out and let people drift back to.
Storage and meal prep
Refrigerate the chicken and sauce in separate containers for three to four days. Cold steamed chicken slices cleanly for salads, and a minute in the microwave returns the sauce to pouring consistency. The cauliflower rice keeps alongside for the same window and revives in a dry skillet over medium heat. Freezing is possible for two to three months, but the skin texture suffers after thawing, so this is one to finish within the week rather than stockpile.
Variations worth trying
- Breast version Bone-in breasts steam in the same range, finishing nearer eighteen minutes. Probe early, since breast meat dries out quickly past 165°F.
- Chili oil finish A drizzle of chili oil over the sauced thighs brings heat without touching the method. Sesame and chili get along here.
- Double ginger Double the grated ginger in the sauce when the knob in your hand is generous. The steaming perfume stays as written.
- Lettuce cups Shred leftover steamed chicken and fold it into butter lettuce with a spoon of sauce. It turns one cook into a second meal.
Frequently asked questions
Do I need a bamboo steamer?
No. A heatproof plate on a rack inside any wide pot works, as long as the lid fits and the water stays below the plate.
Why put ginger in the steaming water?
The steam carries the aromatics into the chicken from every side. The effect on the meat is subtle, and the sauce on top doubles down on the same notes.
Can I use fresh cauliflower rice instead of frozen?
Yes. Grate it and steam or sauté it briefly, since fresh cooks faster than the four microwave minutes written for frozen.
The skin looks pale. Is that correct?
Yes. Steamed chicken skin stays pale and silky by design, since no dry heat ever touches it. The sauce, scallions, and sesame seeds bring the color.
Can this be made ahead?
The chicken holds three to four days refrigerated and eats well cold. Make the sauce the day you serve it, since the raw garlic in it turns harsh after a night in the fridge.
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