Chicken Breast Mushroom Rice Bowl

Name: Chicken Breast Mushroom Rice Bowl
Total time: 15 min
Yield: 323 g
Ingredients: mixed grain rice 130 g; raw cabbage 15 g; king oyster mushroom 25 g; onion 40 g; boiled chicken breast 65 g; Cheongyang chili pepper 5 g; cooking wine 12 g; allulose syrup 10 spoon; low sugar oyster sauce 8 g; seasoned soy sauce 13 ml

Cook 15 min Difficulty EASY 333 kcal

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Ingredients

Main ingredients

mixed grain rice 130 g
raw cabbage 15 g
king oyster mushroom 25 g
onion 40 g
boiled chicken breast 65 g

Seasonings/Sauce

Cheongyang chili pepper 5 g
cooking wine 12 g
allulose syrup 10 spoon
low sugar oyster sauce 8 g
seasoned soy sauce 13 ml

Nutrition summary

Carbohydrates 59.84 g 65%

Protein 27.63 g 30%

Fat 1.91 g 5%

Serving size 323g

Cooking steps

1

Cut the chicken breast and mushrooms into bite-sized pieces.
2

Slice the onion thinly.
3

Heat cooking oil in a pan and stir-fry the chicken breast.
4

When the chicken is cooked, add the onion and mushrooms and continue stir-frying.
5

Season with soy sauce, oyster sauce, and pepper.
6

Place the stir-fried mixture on top of the rice.

Chicken Breast Mushroom Rice Bowl

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