Low Fat Kare-Kare
Indulge guilt-free in the traditional flavors of Filipino cuisine with this Low Fat Kare-Kare recipe, a lighter take on the iconic peanut stew. Made with tender, shredded chicken breast, vibrant vegetables like eggplant, banana heart, string beans, and baby bok choy, and a rich, savory peanut butter sauce infused with annatto for its signature golden hue, this dish delivers authentic taste without the extra calories. The low-fat ingredients, including fish sauce and low-sodium chicken broth, make it a heart-healthy choice, while simple cooking techniques and a cornstarch slurry ensure the consistency is perfectly creamy yet smooth. Ready in just over an hour, this wholesome Kare-Kare pairs wonderfully with steamed rice, making it the ultimate comfort food for busy weeknights or special occasions. Discover the joy of this flavorful Filipino classic, reimagined for modern, health-conscious kitchens!
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken breasts
- 4 cups low sodium chicken broth
- 2 medium eggplant
- 1 medium banana heart
- 200 g string beans
- 1 cup peanut butter
- 2 tablespoons annatto seeds
- 4 cloves garlic
- 1 medium onion
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons low-fat fish sauce
- 2 cups water
- 100 g baby bok choy
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
Instructions
Start by boiling the chicken in the low sodium chicken broth for approximately 15 minutes, or until just cooked through. Remove the chicken and let it cool slightly, then shred it into bite-sized pieces.
While the chicken is cooking, slice the eggplants into rounds, trim the string beans, and prepare the baby bok choy by washing and separating the leaves. Peel and slice the banana heart into thin pieces, and soak in cold salted water to prevent discoloration.
In a small saucepan, combine the annatto seeds and 1/2 cup of water, bring to a slow boil, and simmer for about 5 minutes until the color is extracted. Strain and set the annatto water aside.
In a large pan or pot, heat a small amount of chicken broth and sauté the minced garlic and chopped onion until fragrant and translucent.
Add the cooked chicken back into the pan, along with the peanut butter, annatto water, and the remaining chicken broth. Stir well to combine and bring to a gentle simmer.
Season the peanut sauce with salt, ground black pepper, and low-fat fish sauce. Let the mixture simmer on low heat for about 5-8 minutes, stirring occasionally.
Add the eggplant slices, banana heart, and string beans into the simmering pot. Allow them to cook until just tender, approximately 5-7 minutes.
Dissolve the cornstarch in 2 tablespoons of water to make a slurry. Stir this into the pot to thicken the sauce. Let it cook for an additional 2-3 minutes until the sauce thickens to your desired consistency.
Finally, add the baby bok choy and let it cook for 1-2 minutes just until wilted and vibrant green.
Serve hot over steamed rice, garnishing with additional ground black pepper if desired.
Nutrition Facts
Calories |
3061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 32.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 7855 mg | 342% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 82.9 g | ||
| Protein | 251.4 g | 503% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 780 mg | 60% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 7985 mg | 170% | |
*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.
