Cookwith

Name: Scandalously Smoky Summer Wok Stir-Fry (Low-Carb Edition)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs, cut into bite-sized pieces; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp Shaoxing wine (or dry sherry); 1 tsp cornstarch; 2 tbsp avocado oil or grapeseed oil (high smoke point); 2 cups snap peas, trimmed; 1 cup red bell pepper, thinly sliced; 1 cup yellow squash, cut into thin half-moons; 4 scallions, cut into 1-inch pieces; 3 garlic cloves, minced; 1-inch ginger, peeled and minced; 1 tbsp chili crisp or chili oil (optional, for heat); 2 tbsp oyster sauce (or vegetarian oyster sauce); 1 tbsp rice vinegar; 2 tsp toasted sesame oil; Fresh cilantro, for garnish; Lime wedges, for serving

Scandalously Smoky Summer Wok Stir-Fry (Low-Carb Edition)

CrushedLemon1034

Inspired by the viral Foxborough 'kiss cam' moment, this bold and smoky stir-fry is full of drama and sizzle—just like the internet-breaking scandal! This recipe leverages high-heat wok cooking to deliver true 'wok hei' (that elusive smoky flavor), with tender velveted chicken and crisp summer vegetables. It's light on carbs but big on excitement, perfect for a summer dinner that’s as memorable as a headline-making concert moment. The zingy lime and fresh cilantro finish keep things cool, even when the night heats up!

Ingredients

Instructions

In a medium bowl, combine the chicken with 1 tbsp soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for 10 minutes while you prep the vegetables.
Heat your wok over high heat until just smoking. Add 1 tbsp oil and swirl to coat.
Add the marinated chicken in a single layer. Let sear undisturbed for 1 minute to develop a smoky char, then stir-fry for 2-3 more minutes until just cooked through. Remove chicken to a plate.
Add remaining 1 tbsp oil to the wok. Add garlic, ginger, and scallions, and stir-fry for 30 seconds until fragrant.
Add bell pepper, snap peas, and squash. Stir-fry, tossing constantly with a forward scooping motion, for 2-3 minutes until crisp-tender and veggies have a hint of char.
Return chicken to the wok. Add remaining 1 tbsp soy sauce, oyster sauce, rice vinegar, and chili crisp (if using). Toss everything together for 1 minute to combine and coat in sauce.
Remove from heat and drizzle with toasted sesame oil. Toss to finish with fragrance.
Transfer to a platter, garnish with fresh cilantro and lime wedges. Serve immediately.