RAINY SEASON RECIPES | EP. 4 | From Our Nånas For Our Nenis

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and can be used for a lighter version.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based protein alternative.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity and flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free and offers a similar umami flavor.

Boil water in a large pot over high heat.

Add oats to the boiling water and stir.

Reduce heat to medium and simmer until oats are tender, about 10-15 minutes.

In a separate pan, sauté garlic, onion, and ginger until fragrant.

Add chicken to the sautéed mixture and cook until browned.

Combine the chicken mixture with the cooked oats in the pot.

Stir in coconut milk and bring to a gentle simmer.

Add carrots and bell peppers, cooking until tender, about 5 minutes.

Season with soy sauce, fish sauce, and pepper to taste.

Remove from heat and stir in lime juice and chopped green onions.

Serve hot, garnished with additional green onions if desired.

Cooking Techniques

Spice Level:

Allergens