This has been one of my all time favorite dishes. Being the daughter of a Filipina national, you better expect me to perfect this dish for the health conscious, calorie watcher. Although, traditionally made with dark meat chicken or pork, this recipe can easily be made with chicken breast without completely sacrificing the taste. I've made some minor tweaks from my mother's recipe, thus reducing the saturated fat content. Here we go!
INGREDIENTS:
1 lb of trimmed chicken breast, cut into cubes
1/4 cup rice vinegar
1/4 cup low sodium soy sauce (regular sodium if do a lot of exercise and sweat a lot from it)
1/4 tsp NO Salt
2 Tbs minced garlic or 1 whole fresh garlic sliced up
2 Tbs grapeseed oil
2 Tbs fresh lemon juice
Brown Rice
DIRECTIONS
(have rice in rice cooker on its way to being done)
1- In a boiler, bring 1 cup of water with the vinegar, NO salt & soy sauce to a rapid boil
2- Meanwhile, stir fry the chicken breast cubes in oil and garlic.
3- Pour half the soy broth onto the chicken, and allow to simmer until chicken is completely cooked
4- Everyone likes their adobo sauce a different level of tartness, remove chicken from the sauce if you want to boil it down more until it becomes more tart.
5- Remove from heat then add lemon juice. (adding lemon juice after saves the enzymes & nutrients)
6- Serve on brown rice.
ENJOY
No comments:
Post a Comment