Sugar-Free Ayam Kecap
Dive into the rich, aromatic flavors of *Sugar-Free Ayam Kecap*, a healthier spin on the beloved Indonesian dish. Packed with tender chicken thighs simmered in a glossy sauce made from light and dark soy sauce, fragrant spices, and a touch of sugar-free sweetener, this recipe is perfect for those seeking a low-sugar alternative without compromising on taste. Layers of flavor come alive with the addition of shallots, garlic, ginger, lime leaves, lemongrass, and a hint of black pepper, creating a dish that’s both savory and subtly sweet. Ready in just an hour, this versatile recipe is perfect for busy weeknights while still impressive enough for special occasions. Serve it over a bed of steamed rice, and let the vibrant garnishes of fresh chili and spring onions take it to the next level. A keto-friendly, guilt-free delight!
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1.5 tablespoons sugar-free sweetener (such as Stevia or Erythritol)
- 4 pieces shallots
- 3 cloves garlic cloves
- 1 inch piece ginger
- 2 pieces lime leaves
- 1 stalk lemongrass
- 0.5 teaspoon black pepper
- 200 milliliters water
- 3 tablespoons cooking oil
- 2 tablespoons spring onions
- 1 piece red chili
Instructions
Begin by preparing the aromatics: slice the shallots thinly, mince the garlic, and finely chop the ginger. Set aside.
Pound the lemongrass stalk with the back of a knife to release its fragrance and tie it into a knot.
Heat the cooking oil in a large pan or wok over medium heat.
Add the sliced shallots, minced garlic, and chopped ginger. Sauté until the shallots become translucent and the mixture is fragrant, about 2-3 minutes.
Add the lime leaves and the knotted lemongrass to the pan, stirring for another minute.
Increase the heat to medium-high and add the chicken thighs to the pan. Sear them until lightly browned on all sides, approximately 5-7 minutes.
Pour in the light soy sauce, dark soy sauce, and the sugar-free sweetener. Stir to coat the chicken evenly.
Add water to the pan and bring to a simmer. Reduce the heat to low and let it cook for 25-30 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened.
Sprinkle the black pepper over the dish and adjust seasoning if necessary.
Thinly slice the red chili and cut the spring onions into 1-inch pieces. Stir them into the pan just before serving.
Serve the Ayam Kecap hot, garnished with additional spring onion slices if desired. Pair it with steamed rice for a complete meal.
Nutrition Facts
Calories |
3193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 6886 mg | 299% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 15.0 g | ||
| Protein | 327.6 g | 655% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 413 mg | 32% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4735 mg | 101% | |
*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.
