Chicken Breast Rice Bowl

Name: Chicken Breast Rice Bowl
Yield: 491 g
Ingredients: Black Rice Instant Konjac Rice 150 pack; Fried Egg 46 piece; Minced Garlic 5 teaspoon; Low Sugar Gochujang 10 g; Seasoned Soy Sauce 10 ml; Raw Carrot 100 piece(1/2 pc); Raw Cabbage 70 serving; Black Pepper Chicken Breast 100 pack

363 kcal

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Ingredients

Main ingredients

Black Rice Instant Konjac Rice 1 pack
Fried Egg 1 piece
Minced Garlic 1 teaspoon
Low Sugar Gochujang 10 g
Seasoned Soy Sauce 10 ml
Raw Carrot 1 piece(1/2 pc)
Raw Cabbage 1 serving
Black Pepper Chicken Breast 1 pack

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 41.57 g 42%

Protein 36.37 g 37%

Fat 9.23 g 21%

Serving size 491g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Julienne the onion and bell pepper.
3

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

When the chicken is half cooked, add the vegetables and stir-fry together.
5

Season with soy sauce, sesame oil, and minced garlic.
6

Place the stir-fried ingredients over rice.
7

Sprinkle sesame seeds and pepper to taste, then serve.

Chicken Breast Rice Bowl

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