Ginataang Gulay with Lean Chicken
Ingredients
- ½ cup uncooked brown rice (approximately 100 grams)
- 1 cup water
- 1 cup coconut milk
- 1 tablespoon olive oil
- ½ cup chopped lean chicken breast
- ½ cup chopped vegetables (such as string beans, okra, eggplant, or any combination you prefer)
- 1 clove garlic, minced
- ½ onion, chopped
- 1 small tomato, chopped (optional)
- 1 tablespoon fish sauce (optional, adjust to taste)
- Salt and pepper to taste
| Nutrition Facts |
| Calories |
450 kcal |
| Protien |
25g |
| Fat |
15g |
Ripe Mango
| Calories |
Protein |
Fat |
| 99 kcal |
1.4 g |
0.6 g |
Meal Procedure
- In a pot, wash the brown rice thoroughly. Add the water and bring to a boil.
- Reduce heat and simmer for 30-40 minutes, or until the brown rice becomes tender and cooked through.
- While the rice simmers, heat the olive oil in a separate pan over medium heat.
- Sauté the chopped onion and garlic until softened.
- Add the chopped chicken and cook until browned, breaking it up with a spoon.
- Add the chopped vegetables and cook for an additional 2-3 minutes, or until slightly softened.
- Pour the coconut milk into the pan with the chicken and vegetables. Season with salt and pepper to taste.
- Bring the mixture to a simmer and cook for 5-7 minutes, or until the vegetables are tender and cooked through.
- Serve the cooked ginataang gulay over the cooked brown rice.