Chicken Breast Rice Bowl

Name: Chicken Breast Rice Bowl
Total time: 10 min
Yield: 562.5 g
Ingredients: beef stock (Dashida) 2.5 g; sesame oil 5 g; low-calorie teriyaki sauce 40 g; raw egg 55 piece; raw chicken breast 100 g; raw cabbage 150 g; Ottogi sprouted brown rice 210 piece

Cook 10 min Difficulty EASY 605 kcal

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Ingredients

Main ingredients

beef stock (Dashida) 2.5 g
sesame oil 5 g
low-calorie teriyaki sauce 40 g
raw egg 1 piece
raw chicken breast 100 g
raw cabbage 150 g
Ottogi sprouted brown rice 1 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 84.1 g 55%

Protein 40.73 g 26%

Fat 13.02 g 19%

Serving size 562.5g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Slice the onion and bell pepper thinly.
3

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

Season the chicken breast with salt and pepper.
5

Add the onion and bell pepper, and stir-fry together.
6

Place the stir-fried ingredients on top of the rice.
7

Drizzle soy sauce over the top to finish.

Chicken Breast Rice Bowl

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