Whole30 Ayam Masak Kicap
Elevate your Whole30 meal prep with this healthy and satisfying take on a Malaysian classic—Whole30 Ayam Masak Kicap. This savory-sticky chicken dish is brimming with bold flavors, thanks to a luscious sauce made from coconut aminos, chili paste, garlic, and ginger. Tender chicken thighs are perfectly seared to golden perfection, then simmered in the aromatic sauce until juicy and full of flavor. With the natural sweetness of coconut aminos and the tangy brightness of fresh lime juice, it's a guilt-free, soy-free, and sugar-free upgrade to the traditional recipe. Served with a side of cauliflower rice, it's a wholesome, warming dish that meets all your Whole30 requirements without sacrificing taste. Quick to prepare and brimming with vibrant, aromatic spices, this dish is a guaranteed crowd-pleaser for healthy weeknight dinners or meal planning. Perfect for those looking for Whole30-compliant, paleo, or gluten-free meal ideas!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 1 cup Coconut aminos
- 0.5 teaspoons Freshly ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Avocado oil
- 1 large Onion
- 4 cloves Garlic cloves
- 1 inch Ginger
- 1 large Tomato
- 0.5 cup Water
- 2 tablespoons Chili paste
- 2 tablespoons Lime juice
- 2 stalks Green onions
- 1 piece Red chili
Instructions
Start by seasoning the chicken thighs with salt and freshly ground black pepper. Set aside.
Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Once hot, add the chicken thighs, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, add the onion, finely chopped, and sauté for 2-3 minutes until translucent.
Add the garlic, minced, and ginger, thinly sliced, to the skillet. Continue to sauté for another 2 minutes until fragrant.
Add the tomato, chopped, and break it down with your spatula. Cook for 3-4 minutes until the tomato is soft.
Stir in the chili paste and continue to cook for another minute.
Pour in the coconut aminos and water, stirring to combine the ingredients well.
Bring the mixture to a simmer and add the seared chicken thighs back into the skillet.
Cover the skillet and cook over low heat for about 25-30 minutes, turning the chicken halfway through, until the chicken is fully cooked and tender.
Adjust the seasoning with more salt, if necessary, and stir in the lime juice.
Garnish with freshly sliced green onions and red chili before serving.
Serve hot with cauliflower rice or your choice of Whole30-compliant side.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 16.0 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 635 mg | 14% | |
*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.
