Low Sodium Sambal Chicken
Elevate your dinner game with this Low Sodium Sambal Chicken—a vibrant, flavor-packed dish that delivers all the fiery, tangy, and savory goodness of traditional sambal chicken with a healthier twist. Perfect for spice lovers, this recipe features tender, juicy chicken thighs infused with a marinade of ginger and low-sodium soy sauce, then cooked in a fragrant homemade sambal paste made from fresh shallots, garlic, red chilies, and green onions. A final splash of lime juice and a hint of brown sugar balance the heat with a touch of sweetness, while fresh cilantro adds a refreshing finish. Ready in just 45 minutes, this easy-to-make dish is both heart-healthy and irresistibly delicious. Enjoy it alongside steamed jasmine rice or crisp vegetables for a balanced, flavorful meal!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a food processor, blend the shallots, garlic, chilies, and green onions until you achieve a rough paste.
Step 4
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.
Step 5
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).
Step 6
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.
Step 7
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
| Serving size | (893.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1366.3 |
| Total Fat 72.9g | 0% |
| Saturated Fat 14.0g | 0% |
| Polyunsaturated Fat 7.1g | |
| Cholesterol 500mg | 0% |
| Sodium 1892.9mg | 0% |
| Total Carbohydrate 61.8g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 27.1g | |
| Protein 118.9g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 195.2mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 2177.5mg | 0% |
Source of Calories