Chicken Breast Bulgogi🥩

Name: Chicken Breast Bulgogi🥩
Yield: 2080 g
Ingredients: minced garlic 20 g; onion 70 portion (1/2 each); raw cabbage 500 g; raw carrot 200 g; boiled shiitake mushroom 300 g; raw chicken breast 800 g; sesame oil 15 g; olive oil 10 spoon; ground black pepper 10 g; minced garlic 20 g; allulose syrup 45 ml; low-sugar oyster sauce 45 g; dark soy sauce 45 ml

1,573 kcal

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Ingredients

Main ingredients

minced garlic 20 g
onion 1 portion (1/2 each)
raw cabbage 500 g
raw carrot 200 g
boiled shiitake mushroom 300 g
raw chicken breast 800 g

Seasonings/Sauce

sesame oil 15 g
olive oil 10 spoon
ground black pepper 10 g
minced garlic 20 g
allulose syrup 45 ml
low-sugar oyster sauce 45 g
dark soy sauce 45 ml

Nutrition summary

Carbohydrates 161.41 g 35%

Protein 213.21 g 46%

Fat 37.69 g 18%

Serving size 2080g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Julienne the onion and green onion.
3

Make the marinade with soy sauce, gochujang (Korean chili paste), sugar, minced garlic, sesame oil, and pepper.
4

Marinate the chicken breast pieces in the sauce for 20 minutes.
5

Heat oil in a pan and stir-fry the chicken breast.
6

Add the onion and green onion, and stir-fry together until the meat is cooked.
7

Turn off the heat and finish with a sprinkle of sesame seeds.

Chicken Breast Bulgogi🥩

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