Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
•
August 3, 2026
Healthy chicken adobo? YES. If you’ve been following along, you know this entire series was born out of my own gestational diabetes diagnosis and my refusal to give up the Filipino comfort foods I grew up loving.
While nothing beats the classic, when you’re managing blood sugar or just trying to eat with more balance, small, intentional swaps make all the difference without sacrificing an ounce of flavor.
The Swaps:
🍗 Skinless Chicken Thighs: Keeps the meat super tender and rich in flavor while staying lean. You can do chicken breast but I mean… it just doesn’t hit imo lol
🥥 Coconut Aminos + Low Sodium Soy: Swapping standard soy sauce and skipping added sugar for coconut aminos gives that subtle, savory sweet depth naturally
🌿Extra Fiber: Loaded with green beans or sitaw to slow down digestion
🍚 Resistant Starch Hack: Served over previously frozen multigrain rice to help dull glucose spikes
In a large bowl, combine chicken thighs (1 ½ lb), apple cider vinegar (¾ cup), low sodium soy sauce (½ cup), coconut aminos (¼ cup), garlic (1 bulb), and peppercorns (½ Tbsp). Marinate for 1 hour.
In a heated non stick pan, sear chicken (1 ½ lb) until browned, then add marinade mixture to a boil over medium high heat. Reduce heat to low, cover, and let it simmer for 15minutes.
Add the green beans (6 oz) and cornstarch slurry (½ Tbsp). Mix well and let it simmer for another 10 minutes until the sauce glossy and slightly thickened. Season with S&P to taste if needed.
Subscribe to get my new recipes delivered to your inbox
Sign in to comment
