As I’m experimenting in my kitchen to perfect a low sodium version of chicken satay, each spice I add, each sizzle from the grill, takes me back to a place buzzing with energy and rich in flavor – Kuala Lumpur, Malaysia. This is more than just a culinary journey; it’s a trip down memory lane to the years I spent flying out monthly to Kuala Lumpur for work in the biometric business. These trips were not just about business; they were a cultural immersion that introduced me to some remarkable individuals, and one of them was Ravi.

Ravi, an affable and charismatic bartender, worked at the Kuala Lumpur Crown Plaza. His easygoing nature and our shared love for food made us fast friends. Ravi was my companion during the many evenings I spent in the hotel’s men’s bar, his stories adding a local flavor to my meals.

One day, Ravi invited me to his home to meet his family. Thrilled at the opportunity to experience local Malaysian life first-hand, I accepted and decided to introduce Ravi and his family to a dish from my homeland – the beer can chicken. I remember their expressions of surprise and curiosity as I placed the whole chicken onto a beer can and then into the oven. It was an unconventional cooking method to them, but the excitement in the kitchen that day was palpable. The result was a delightfully juicy chicken that we all savored, paired with the refreshing ‘green ones’ – Carlsberg Lagers.

Ravi’s kindness didn’t stop at his home; he volunteered to pick me up and drop me off at the airport, which was 40 miles from downtown. His dedication to friendship was heartwarming.

It’s been a while since I last saw Ravi and his family, but their memory is alive every time I step into my kitchen. As I continue my quest for low sodium versions of my favorite dishes, I’m reminded of the rich culinary landscape of Malaysia, of Ravi, his family, and the joy of sharing a meal.

So, come join me on this journey! Stay tuned as I share my discoveries of low sodium recipes, and together, let’s prove that a heart-healthy lifestyle can still be full of delicious adventures.

Low-sodium chicken satay

This recipe is a great option for people who are looking for a low-sodium version of chicken satay. The low-sodium soy sauce and rice vinegar give the chicken a savory flavor without the added sodium. You can also adjust the amount of ginger and garlic to your taste.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Beach Snacks

Cuisine Malaysian

Servings 4 people

Sodium 706 mg

Ingredients

  

1x2x3x

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 tablespoon grated ginger
• 3 cloves garlic minced

Instructions

 

• In a large bowl, combine all of the ingredients.
• Add the chicken to the bowl and toss to coat.
• Marinate the chicken in the refrigerator for at least 30 minutes, or up to overnight.
• When you are ready to cook, thread the chicken onto skewers.
• Grill the chicken skewers over medium heat for 4-5 minutes per side, or until cooked through.

Notes

I don't use any dipping sauce because it will just add more sodium they're Good without it.

Nutrition

Calories: 175kcalCarbohydrates: 10gProtein: 26gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 706mgPotassium: 495mgFiber: 0.2gSugar: 9gVitamin A: 34IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Keyword Satay

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