Chicken Breast Cabbage Egg Stir-Fry

Name: Chicken Breast Cabbage Egg Stir-Fry
Yield: 367 g
Ingredients: Chicken Breast Black Pepper 100 pack; Curry Powder 5 g; Pure Black Pepper 2 g; Mozzarella Cheese 25 handful (about a fist); Boiled Eggs 90 pieces; Fresh Cabbage 70 serving; Domestic Red Pepper Flakes 5 serving; Liquid Allulose 20 spoon; Low-Sugar Stir-Fried Gochujang 50 g

Difficulty NORMAL 442 kcal

#Diet #Low Sugar #High Protein #Low Carb #Low Calorie #Intermittent Fasting

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Ingredients

Main ingredients

Chicken Breast Black Pepper 1 pack
Curry Powder 5 g
Pure Black Pepper 2 g
Mozzarella Cheese 0.5 handful (about a fist)
Boiled Eggs 2 pieces
Fresh Cabbage 1 serving
Domestic Red Pepper Flakes 1 serving
Liquid Allulose 1 spoon
Low-Sugar Stir-Fried Gochujang 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 42.17 g 34%

Protein 46 g 37%

Fat 16.61 g 30%

Serving size 367g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Shred the cabbage.
3

Beat the eggs in a bowl.
4

Heat olive oil in a pan and stir-fry the chicken breast.
5

When the chicken is cooked, add the cabbage and stir-fry.
6

Once the ingredients are cooked, pour in the beaten eggs and scramble quickly.
7

Season with salt and pepper.
8

Transfer the finished stir-fry to a plate.

Chicken Breast Cabbage Egg Stir-Fry

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