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The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Fried Chicken (Philippine Style)–Modified **

1 pound chicken breasts, no skin 1/4 teaspoon black pepper
1 pound chicken legs, no skin 1 teaspoon wine vinegar
5 black peppercorns, minced 1 teaspoon lemon juice
3 bay leaves 2 Tablespoons low-sodium soy sauce
1/8 teaspoon salt 1 cup skim milk
  1. In a large ziploc bag or shallow dish, place all ingredients. Allow to marinate for 4-5 hours.
  2. Place ingredients into a large nonstick skillet, bring to a boil and allow to simmer until tender. Cover the pan if you wish pan juices to serve.
  3. Serve with rice.
Serves: 8 Nutrition Facts
Calories: 122 Saturated Fat: 0.8 gm
Carbohydrate: 5 gm Fiber: 1 gm
Cholesterol: 49 mg Protein: 19 gm
Fat: 3 gm Sodium: 252 mg

** To reduce the fat content of the original recipe, use skinless chicken pieces. Instead of stir-frying the chicken in butter, cook the chicken in the liquids until done. Cook covered until most of the liquid has evaporated. Decreasing the amount of salt and using low-sodium soy sauce reduces sodium intake.

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