Low Sodium Chicken Pastil
Savor the flavors of the Philippines with this *Low Sodium Chicken Pastil,* a healthier twist on a beloved traditional dish. This recipe combines tender, seasoned strips of chicken breast, cooked in aromatic spices like garlic, onion, and ginger, with the subtle sweetness of brown sugar and the tang of lemon juice. Wrapped in fragrant banana leaves and paired with fluffy white rice, each parcel is gently steamed to perfection, allowing the smoky essence of the leaves to infuse into the filling. Designed for those seeking a low-sodium option without compromising flavor, this dish makes for an impressive yet simple meal that's ready in under an hour. Perfect for meal prep or a unique dinner idea, this guilt-free and nutrient-packed recipe is a must-try for wholesome, globally inspired cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 3 tablespoons low sodium soy sauce
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon brown sugar
- 6 leaves banana leaves, cleaned and cut into 12x12 inch squares
- 3 cups cooked white rice
- 1 thumb-sized piece ginger, sliced
- 2 tablespoons green onion, chopped
- 1 tablespoon lemon juice
Instructions
Begin by slicing the boneless, skinless chicken breast into small, thin strips.
In a large skillet over medium heat, add the vegetable oil and sauté the minced garlic until golden brown.
Add the finely chopped onion and sliced ginger to the skillet and continue to cook until the onion is translucent, about 3 minutes.
Stir in the chicken strips, cooking until they are no longer pink, approximately 5 minutes.
Add the low sodium soy sauce, brown sugar, and freshly ground black pepper to the chicken mixture. Stir well to ensure the chicken is thoroughly coated.
Cook the chicken mixture for another 5-7 minutes, or until the flavors are well combined and the sauce has thickened slightly.
Stir in the chopped green onion and remove the pan from heat.
To assemble the pastil, lay a banana leaf square flat and place half a cup of cooked white rice at the center.
Add a generous spoonful of the chicken mixture on top of the rice, then sprinkle with a few drops of lemon juice.
Fold the sides of the banana leaf over the filling, then fold the top and bottom edges to create a secure parcel. If necessary, use a small piece of string to tie the bundle and keep it intact.
Repeat the wrapping process with the remaining rice and chicken mixture.
Once all the pastil parcels are wrapped, steam them over medium heat for about 10-15 minutes to allow the flavors to meld and for the banana leaves to impart their aroma.
Serve hot and enjoy your low sodium chicken pastil!
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3305 mg | 144% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 15.1 g | ||
| Protein | 175.8 g | 352% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 204 mg | 16% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1954 mg | 42% | |
*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.
