Low Sodium Sambal Chicken
Elevate your weeknight menu with this flavorful yet heart-conscious Low Sodium Sambal Chicken recipe! Packed with bold, aromatic ingredients like shallots, garlic, ginger, and red chili, this dish delivers the signature spicy, tangy notes of sambal without excessive salt. Tender, marinated chicken thighs are seared to perfection and cooked in a sizzling sambal paste, then finished with a light soy-vinegar glaze for a balanced flavor profile. With just 15 minutes of prep and a total time of 45 minutes, this healthier take on sambal chicken is ideal for busy families or spice lovers seeking a low-sodium option. Serve with jasmine rice or steamed vegetables for an unforgettable meal that’s vibrant, nutritious, and utterly satisfying.
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Recipe Information
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tablespoons canola oil
- 4 shallots
- 6 garlic cloves
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 3 red chili
- 1 teaspoon ginger, finely grated
- 2 green onions, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- 2 teaspoons brown sugar
Instructions
Begin by preparing your ingredients: thinly slice the shallots and garlic, deseed and finely chop the red chilies, and have your chicken thighs ready by trimming any excess fat.
In a large mixing bowl, combine the chicken thighs with 1 tablespoon of the canola oil, ginger, and 1 tablespoon of low-sodium soy sauce. Let this marinate while you prepare the sambal.
In a food processor, blend the shallots, garlic, chilies, and green onions until you achieve a rough paste.
Heat the remaining tablespoon of canola oil in a large skillet over medium heat. Once hot, add the blended sambal paste and sauté for about 5-7 minutes, or until the shallots turn translucent and the paste is aromatic.
Add the marinated chicken thighs to the skillet, ensuring they are in a single layer. Cook each side for about 6-8 minutes, until cooked through and the internal temperature reaches 165°F (75°C).
In a small bowl, mix the remaining low-sodium soy sauce, rice vinegar, lime juice, and brown sugar. Stir this mixture into the chicken and sambal paste, allowing it to simmer for an additional 5 minutes to let the flavors meld.
Remove the skillet from heat, garnish with freshly chopped cilantro, and serve hot. This dish pairs wonderfully with steamed vegetables or jasmine rice for a complete meal.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 27.1 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 195 mg | 15% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2178 mg | 46% | |
*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.
