Heart-Healthy Bicol Express
Indulge in the vibrant flavors of the Philippines with this Heart-Healthy Bicol Express, a wholesome twist on the classic spicy stew. Crafted with tender chicken breast, light coconut milk, and the perfect balance of red chili peppers and green bell peppers, this recipe delivers the creamy, fiery essence you love while keeping it low in saturated fats. A fragrant blend of garlic, onion, and ginger enhances its flavor profile, while a splash of low-sodium fish sauce adds a savory depth. Simmered gently with optional kaffir lime leaves for a citrusy aroma, this dish is served over nutty brown rice, making it both nourishing and satisfying. Perfect for weeknight dinners, this quick and easy 40-minute recipe is a must-try for those seeking to enjoy Filipino comfort food with a health-conscious twist. Packed with lean protein and wholesome ingredients, it's a guilt-free way to satisfy your cravings for bold, spicy flavors!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 400 ml Light coconut milk
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 medium Onion, chopped
- 1 tablespoon Ginger, minced
- 3 Red chili peppers, sliced
- 1 medium Green bell pepper, sliced
- 2 tablespoons Low-sodium fish sauce
- 3 Kaffir lime leaves (optional)
- 1 teaspoon Ground black pepper
- 5 leaves Fresh basil leaves, for garnish
- 200 grams Brown rice, cooked
Instructions
Start by slicing the chicken breast into thin strips, ensuring that the pieces are even in size for uniform cooking.
In a large pan, heat olive oil over medium heat. Add minced garlic, chopped onion, and minced ginger, sauté until the onion becomes translucent.
Add the sliced red chili peppers and green bell pepper to the pan. Cook for another 2-3 minutes, allowing the peppers to soften.
Increase the heat to medium-high and add the sliced chicken breast to the pan. Stir-fry until the chicken is no longer pink, about 5 minutes.
Pour in the light coconut milk and stir to combine with the other ingredients. Bring the mixture to a gentle simmer.
Add the low-sodium fish sauce, ground black pepper, and kaffir lime leaves if using. Stir to distribute evenly. Let the mixture simmer for 10 minutes, allowing the flavors to develop.
Remove the pan from heat and discard the kaffir lime leaves. Taste and adjust seasoning if necessary.
Serve the Bicol Express hot, garnished with fresh basil leaves and alongside a serving of cooked brown rice.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3138 mg | 136% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 19.0 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3220 mg | 69% | |
*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.
