Heart-Healthy Chicken Rendang
Discover a guilt-free twist on a classic Malaysian favorite with our Heart-Healthy Chicken Rendang recipe! This lighter rendition swaps traditional ingredients for healthier alternatives, such as lean, boneless chicken breast and light coconut milk, while still keeping the bold, aromatic flavors you love. A vibrant blend of red onion, garlic, fresh ginger, lemongrass, chilies, and warm spices like turmeric and cinnamon creates a rich and fragrant base for this slow-cooked dish. Low-sodium soy sauce and brown sugar add a perfect balance of savory and sweet, while kaffir lime leaves impart a refreshing citrus note. Cooked to tender perfection and garnished with fresh cilantro and lime, this heart-friendly chicken rendang is perfect for an unforgettable weeknight dinner or a special occasion. Packed with flavor and made with wholesome ingredients, it’s a healthier way to enjoy Southeast Asian cuisine!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 1 large Red onion
- 4 medium Garlic cloves
- 1 inch piece Fresh ginger
- 1 medium Lemongrass stalk
- 2 small Red chili
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 200 ml Coconut milk (light)
- 3 large Kaffir lime leaves
- 1 small Cinnamon stick
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Olive oil
- 1 teaspoon Sea salt
- 2 tablespoons Fresh cilantro
- 1 medium Lime
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a food processor, blend the red onion, garlic, ginger, lemongrass, and red chilies into a smooth paste.
Heat olive oil in a large pan over medium heat. Add the spice paste and sauté for 5-7 minutes until fragrant and slightly browned.
Add turmeric and ground coriander to the paste and stir for an additional 2 minutes.
Add the chicken pieces to the pan, stirring to coat them thoroughly with the spice mixture.
Pour in the light coconut milk and mix well. Add the kaffir lime leaves and the cinnamon stick.
Stir in the low-sodium soy sauce and brown sugar. Mix to combine all ingredients. Bring the mixture to a simmer.
Lower the heat to medium-low and let the rendang cook uncovered for about 60 minutes, stirring occasionally, until the sauce is thick and the chicken is tender.
Season with sea salt to taste.
Remove from heat. Garnish with freshly chopped cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3751 mg | 163% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 20.1 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 261 mg | 20% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2045 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
