Low Carb Ayam Kecap
Indulge in the bold and savory flavors of **Low Carb Ayam Kecap**, a keto-friendly take on the classic Indonesian dish. This easy-to-make recipe features tender, bite-sized chicken thighs simmered in a rich, aromatic sauce made with dark soy sauce, a hint of sweetness from a keto-friendly sweetener like erythritol, and fragrant spices like garlic, shallots, ginger, and a touch of red chili for a subtle kick. Cooked to perfection in coconut oil, the chicken is irresistibly coated in a glossy, caramelized sauce that pairs beautifully with fresh cucumber slices for a refreshing contrast. Ready in just 45 minutes, this low-carb masterpiece is perfect for weeknight dinners or meal prep. Garnished with fragrant spring onions, this dish is a delicious way to enjoy traditional Indonesian flavors while staying on track with your low-carb lifestyle!
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 2 tablespoons coconut oil
- 4 cloves garlic, minced
- 3 medium shallots, finely sliced
- 1 fresh red chili, thinly sliced
- 1 teaspoon ginger, minced
- 3 tablespoons dark soy sauce
- 1 tablespoon keto-friendly sweetener (e.g., erythritol or monk fruit)
- 0.5 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 spring onions, chopped for garnish
- 1 cucumber, sliced for serving
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the coconut oil in a large skillet over medium heat.
Add the minced garlic, sliced shallots, chili, and ginger to the skillet. Sauté until fragrant, about 2-3 minutes.
Add the chicken pieces into the skillet and cook until they are browned on all sides, about 5-7 minutes.
In a small bowl, mix the dark soy sauce with the keto-friendly sweetener and water. Stir until the sweetener is dissolved.
Pour the soy sauce mixture over the chicken and stir well to coat the chicken evenly.
Add salt and black pepper to taste. Stir to mix.
Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes or until the chicken is cooked through and the sauce has thickened.
Stir occasionally to prevent sticking. Adjust seasoning if necessary.
Once done, remove from heat and let it rest for a few minutes.
Garnish with chopped spring onions and serve hot with sliced cucumber on the side.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 6060 mg | 263% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.3 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1933 mg | 41% | |
*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.
