Low Fat Kare-Kare

Transform your classic Filipino comfort food into a guilt-free indulgence with this flavorful Low Fat Kare-Kare! This lightened-up version of the traditional peanut-based stew swaps the usual fatty cuts for lean, tender shredded chicken breast while retaining its distinctively rich and creamy flavor profile. Generously packed with vibrant vegetables like eggplant, banana heart, string beans, and baby bok choy, this dish is as nutritious as it is satisfying. The sauce blends natural peanut butter, annatto-infused broth, and a cornstarch slurry for a velvety finish without the extra calories. Perfectly seasoned with low-fat fish sauce and aromatic garlic and onions, this kare-kare is a heart-healthy twist on a Filipino favorite. Pair it with steamed rice for a wholesome, comforting meal that’s low in fat but full of flavor.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the eggplant slices, banana heart, and string beans into the simmering pot. Allow them to cook until just tender, approximately 5-7 minutes.

Step 8

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.

Step 9

Finally, add the baby bok choy and let it cook for 1-2 minutes just until wilted and vibrant green.

Step 10

Serve hot over steamed rice, garnishing with additional ground black pepper if desired.

Nutrition Facts

Serving size	(3911.4g)

Amount per serving	% Daily Value*
Calories	3060.9

Total Fat 154.0g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 32.8g
Cholesterol 425mg	0%
Sodium 7855.1mg	0%
Total Carbohydrate 197.7g	0%
Dietary Fiber 68.0g	0%
Total Sugars 82.9g
Protein 251.4g	0%

Vitamin D 5IU	0%
Calcium 780.3mg	0%
Iron 19.5mg	0%
Potassium 7985.1mg	0%

*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.

Source of Calories

Fat: 43.6%

Protein: 31.6%

Carbs: 24.8%