Chicken Breast Mushroom Rice Bowl

Name: Chicken Breast Mushroom Rice Bowl
Total time: 15 min
Yield: 358 g
Ingredients: Raw Egg Yolk 15 piece; Raw Egg White 30 piece; Multi-Grain Rice 120 g; Fresh 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 381 kcal

#diet #high protein #low carb #low calorie

Image coming soon

Ingredients

Main ingredients

Raw Egg Yolk 1 piece
Raw Egg White 1 piece
Multi-Grain Rice 120 g
Fresh 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 59.53 g 57%

Protein 32.35 g 31%

Fat 5.25 g 11%

Serving size 358g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Wash the mushrooms thoroughly and slice them thinly.
3

Slice the onion into thin strips.
4

Heat olive oil in a pan and sauté the onions.
5

Add the chicken breast and cook until done.
6

Add the mushrooms and stir-fry together.
7

Season with salt and pepper.
8

Serve the stir-fried ingredients over rice to complete the rice bowl.

Chicken Breast Mushroom Rice Bowl

AI 영양사 앤디