Salted Kombu Cucumber Stir-fry 22

Name: Salted Kombu Cucumber Stir-fry 22
Total time: 10 min
Yield: 322 g
Ingredients: Yeondu 10 ml; Minced garlic 5 teaspoon; Sesame oil 2 g; Salted kombu 5 serving; Fresh cucumber 300 piece

Cook 10 min Difficulty EASY 76 kcal

#diet #low-carb #high-protein #low-calorie

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Ingredients

Main ingredients

Yeondu 10 ml
Minced garlic 1 teaspoon
Sesame oil 2 g
Salted kombu 1 serving
Fresh cucumber 1 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 13.71 g 58%

Protein 4.79 g 20%

Fat 2.2 g 21%

Serving size 322g

Cooking steps

1

Cut the chicken breast into bite-sized pieces
2

Soak kombu (kelp) in water to make broth
3

Thinly slice cucumber and onion
4

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

Add cucumber and onion and stir-fry together
6

Pour in kombu broth and season with salt
7

Boil until all ingredients are cooked
8

Place in a bowl and serve

Salted Kombu Cucumber Stir-fry 22

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