Steamed Chicken Bao Buns with Honey-Ginger Sauce (Low‑Fat, Low‑Carb Option)
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Ingredients
Instructions
- 1
Marinate: In a bowl, combine 2 tsp minced ginger, garlic, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil (if using), 1 tbsp water, black pepper, and turmeric (if using). Add sliced chicken, toss to coat, and marinate 15–30 minutes (or up to 2 hours in fridge).
- 2
Make sauce: Whisk together honey‑ginger sauce ingredients in a small bowl. Taste and adjust sweet/sour balance. Reserve.
- 3
Cook chicken:
- 4
If using bao buns: Steam according to package directions until warm and pillowy. If using lettuce, rinse and pat dry.
- 5
Spoon 2–3 tbsp chicken into each bun or leaf.
- 6
Top with shredded carrot, cucumber slices, scallions, cilantro, and a drizzle of extra honey‑ginger sauce. Sprinkle sesame seeds if desired.
A light, Asian‑inspired take on bao using thin lettuce wraps or low‑carb steamed buns, tender ginger‑soy chicken, and a bright honey‑ginger sauce—keeps fats low while packing soothing anti‑inflammatory flavors.
-
Marinate: In a bowl, combine 2 tsp minced ginger, garlic, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil (if using), 1 tbsp water, black pepper, and turmeric (if using). Add sliced chicken, toss to coat, and marinate 15–30 minutes (or up to 2 hours in fridge).
-
Make sauce: Whisk together honey‑ginger sauce ingredients in a small bowl. Taste and adjust sweet/sour balance. Reserve.
-
Cook chicken:
- Heat a nonstick skillet or wok over medium‑high. Add a light spray of cooking oil or 1 tsp water/broth to prevent sticking.
- Add marinated chicken in a single layer; sear 2–3 minutes without moving, then stir‑fry until cooked through (~3–4 more minutes).
- Pour in 2–3 tbsp of the prepared sauce. If you want a thicker glaze, add the cornstarch/arrowroot slurry and cook 30–60 seconds until sauce thickens and coats the chicken. Remove from heat.
Assemble
- If using bao buns: Steam according to package directions until warm and pillowy. If using lettuce, rinse and pat dry.
- Spoon 2–3 tbsp chicken into each bun or leaf.
- Top with shredded carrot, cucumber slices, scallions, cilantro, and a drizzle of extra honey‑ginger sauce. Sprinkle sesame seeds if desired.
Flavor profile
- Sweet, bright honey with warm ginger and savory soy, balanced by fresh herbs and crisp vegetables. Sesame oil adds a toasty note if used sparingly.
Low‑inflammation friendliness
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Uses fresh ginger (anti‑inflammatory) and optional turmeric; minimal oil and lean chicken keep fat low. Low‑sodium soy/tamari reduces excess sodium; lettuce option makes it low‑carb.
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Serve with extra sauce on the side and lime wedges. For more heat, add thin sliced chile or a few drops of chili oil.
A wonderfully anti‑inflammatory meal. Publish it so others on their wellness journey can find it!
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