Low Sodium Nasi Campur
Experience the vibrant flavors of Indonesia with this Low Sodium Nasi Campur, a wholesome and heart-healthy twist on a classic dish. This recipe combines tender shredded chicken, stir-fried veggies, creamy coconut tofu, and nutty brown rice, creating a colorful and nutrient-packed platter. Highlighted by aromatic ginger and garlic, a drizzle of low sodium soy sauce, and the richness of sesame oil, each component bursts with flavor while keeping sodium levels in check. Topped with crunchy unsalted peanuts, a splash of lime, fresh cilantro, and optional sambal oelek for heat, this customizable dish is perfect for family dinners or meal prep. Ready in just over an hour, it’s a satisfying and guilt-free way to enjoy the bold essence of Nasi Campur!
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Recipe Information
Ingredients
- 2 cups Brown rice
- 4 cups Water
- 1 pound Boneless, skinless chicken breast
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 2 cups Broccoli, cut into florets
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, sliced
- 1 cup Green beans, trimmed
- 12 ounces Firm tofu, cut into cubes
- 1 cup Coconut milk
- 0.5 cup Unsalted peanuts, roasted and coarsely chopped
- 1 whole Lime, juiced
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Sambal oelek (optional for heat)
Instructions
Rinse the brown rice under cool water. In a medium saucepan, combine the rice and water, bring to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Meanwhile, in a large pot, bring water to a boil, then reduce to a simmer. Add the chicken breast and poach for 15-20 minutes or until fully cooked. Remove from pot and let it cool slightly. Shred the chicken using two forks.
In a large skillet, heat 1/2 tablespoon of sesame oil over medium heat. Add the minced garlic and ginger, sauté for 1 minute until fragrant, then add the shredded chicken. Add the low sodium soy sauce, stirring for 3-5 minutes to combine. Set aside.
Wipe the skillet clean and add the remaining 1/2 tablespoon of sesame oil. Add broccoli, carrots, red bell pepper, and green beans. Stir-fry for 5-7 minutes until vegetables are tender-crisp. Remove and set aside.
In the same skillet, add the tofu cubes. Pour in the coconut milk and cook on low heat for about 5 minutes until the tofu is heated through and the coconut milk slightly reduces.
To serve, divide the brown rice among plates. Top with the shredded chicken, stir-fried vegetables, and coconut tofu. Garnish with roasted peanuts, a squeeze of lime juice, fresh cilantro, and sambal oelek if desired. Enjoy your low sodium Nasi Campur!
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 40.7 g | ||
| Protein | 233.1 g | 466% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2762 mg | 212% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4431 mg | 94% | |
*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.
