Low Carb Mie Ayam
Discover a wholesome twist on a beloved Indonesian classic with this *Low Carb Mie Ayam*. This recipe swaps out traditional wheat noodles for zucchini noodles, creating a light and nutritious alternative that's perfect for those following a low-carb or keto lifestyle. Juicy, bite-sized chicken thigh fillets are stir-fried in a fragrant blend of soy sauce, oyster sauce, and sweet soy sauce (kecap manis), delivering an irresistible umami richness. Simmered bok choy adds a tender-crisp element, while a savory chicken broth ties the dish together with comforting warmth. With a prep time of just 20 minutes, this quick and satisfying meal is garnished with fresh spring onions, making it a flavorful, guilt-free indulgence for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Zucchini
- 500 grams Chicken thigh fillets
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Sweet soy sauce (kecap manis)
- 1 teaspoon Sesame oil
- 3 cloves Garlic
- 1 inch Ginger
- 500 milliliters Chicken broth
- 200 grams Bok choy
- 3 stalks Spring onions
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Use a spiralizer or julienne peeler to cut the zucchini into noodle-like strands. Set aside.
Mince the garlic and grate the ginger. Slice the chicken thighs into bite-sized pieces.
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the minced garlic and grated ginger, sauté until fragrant, about 1 minute.
Add the chicken pieces to the pan and stir-fry until they are no longer pink, approximately 5-6 minutes.
Stir in the soy sauce, oyster sauce, sweet soy sauce, and sesame oil. Cook for an additional 3-4 minutes until the chicken is well-coated and cooked through. Remove the chicken from the pan and set aside.
Wipe the pan clean, return to heat, and add the remaining tablespoon of vegetable oil.
Add the zucchini noodles to the pan. Stir-fry over medium-high heat for 2-3 minutes until just tender. Season with salt and black pepper.
In a separate saucepan, bring the chicken broth to a simmer. Add the bok choy and blanch until bright green and tender, about 2-3 minutes. Remove and set aside.
Chop the spring onions, and portion the zucchini noodles into serving bowls.
Top each bowl with the cooked chicken, blanched bok choy, and a ladle of hot chicken broth.
Garnish with chopped spring onions before serving hot, allowing the flavors to meld. Enjoy your low-carb Mie Ayam!
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 10396 mg | 452% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 52.6 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4112 mg | 87% | |
*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.
