Chicken Breast Rice Bowl

Name: Chicken Breast Rice Bowl
Total time: 10 min
Yield: 465.3 g
Ingredients: ground black pepper 0.3 g; half mayonnaise 20 g; low-calorie teriyaki sauce 30 g; raw egg 55 pcs; raw cabbage 50 g; raw chicken breast 100 g; sprouted brown rice 210 serving

Cook 10 min Difficulty EASY 600 kcal

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Ingredients

Main ingredients

ground black pepper 0.3 g
half mayonnaise 20 g
low-calorie teriyaki sauce 30 g
raw egg 1 pcs
raw cabbage 50 g
raw chicken breast 100 g
sprouted brown rice 1 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 77.69 g 52%

Protein 38.56 g 26%

Fat 15.23 g 23%

Serving size 465.3g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Slice the onion and green onion thinly.
3

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

When the chicken is cooked, add the onion and green onion and stir-fry together.
5

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

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

Sprinkle sesame seeds and seaweed flakes on top as desired to finish.

Chicken Breast Rice Bowl

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