Low Sodium Ayam Kecap
Discover the rich, savory flavors of **Low Sodium Ayam Kecap**, a healthier twist on the beloved Indonesian classic. This dish features tender, juicy chicken thighs simmered in a delectable blend of low-sodium soy sauce, sweet soy sauce (kecap manis), and aromatic spices like garlic, ginger, and shallots. A touch of fresh lime juice and grated palm sugar adds a perfect balance of tangy and sweet, while the option to include sliced red chili gives it a customizable kick. With just 15 minutes of prep time and a simmering sauce that thickens to perfection, this dish is both weeknight-friendly and impressively flavorful. Serve over steamed rice and garnish with fresh cilantro for a wholesome, satisfying meal that's lower in sodium but full of authentic taste. Perfect for anyone seeking a guilt-free way to enjoy the comforting depth of **ayam kecap**!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, boneless and skinless
- 0.25 cup Low sodium soy sauce
- 0.5 cup Water
- 0.25 cup Sweet soy sauce (kecap manis)
- 4 pieces Shallots, sliced thin
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Tomato, diced
- 1 piece Fresh red chili, sliced thin (optional for heat)
- 1 tablespoon Lime juice
- 1 tablespoon Palm sugar, grated
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Cilantro, chopped for garnish
Instructions
Begin by preparing the chicken. Cut the chicken thighs into large bite-sized pieces, about 2 inches each, and set aside.
In a medium bowl, combine the low sodium soy sauce, water, sweet soy sauce, lime juice, and grated palm sugar. Stir until the sugar dissolves, then set aside.
Heat the olive oil in a large skillet or wok over medium heat. Once hot, add sliced shallots and cook until they soften and turn translucent, about 3-5 minutes.
Add the minced garlic and grated ginger to the shallots. Stir-fry for an additional minute until fragrant.
Increase the heat to medium-high and add the chicken pieces to the skillet. Cook, stirring frequently, until the chicken is browned on all sides, about 5-7 minutes.
Add the diced tomato and sliced chili to the chicken, and stir to combine.
Pour the soy sauce mixture over the chicken. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let the chicken cook through and the sauce thicken, about 20-25 minutes.
Taste the sauce and add black pepper for seasoning. If needed, adjust the sweetness or acidity with additional palm sugar or lime juice.
Once the chicken is fully cooked and the sauce has thickened to your desired consistency, remove from heat.
Serve the low sodium ayam kecap over a bed of steamed rice, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4340 mg | 189% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 46.4 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2355 mg | 50% | |
*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.
