Stir-Fried Chicken Breast & Mixed Vegetables (TangPap)
Ingredients
Main ingredients
- Original Steamed Chicken Breast 100 g
- Red Mini Bell Pepper 25 g
- Yellow Mini Bell Pepper 25 g
- Dried Parsley 2 g
- Fresh Carrot 100 g
Seasonings/Sauce
- Olive Oil 10 g
- Salt 3 회분(1/3작은술)
- Cracked Black Pepper 2 g
Nutrition summary
Carbohydrates
20.17 g
28%
Protein
24.31 g
33%
Fat
12.51 g
39%
Cooking steps
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1
Vegetable Prep: Cut half a carrot in half lengthwise and slice thinly. Slice the onion. Dice the bell peppers and cabbage.
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2
Wash the broccoli well and cut into florets along the stems.
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3
Portion 100g of chicken breast and thaw in the microwave for 4-5 minutes (it's okay if it cooks a little).
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4
Add a little olive oil to a pan over low heat, add the carrots, and sauté for 1 minute just to coat them with the oil.
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5
Add the thawed chicken breast, cut into bite-sized pieces, and stir-fry with the carrots.
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6
Add broccoli and bell peppers, season with a little salt and pepper, and stir-fry over high heat for 5 minutes.
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7
Add onions and continue stir-frying until the onions turn brown.
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8
Transfer to a plate and top with a boiled egg. Done!
