Diet Chicken Stir-Fried Rice
If you're going to sprinkle seaweed flakes, add them when putting in perilla leaves.
Ingredients
Main ingredients
- Low Sugar Oyster Sauce 5 g
- Perilla Leaves 0.3 packs (20 leaves)
- Konjac Instant Black Rice 1 each
- Green Onion 30 g
- Fresh Cabbage 60 g
- Chicken Tenderloin 110 g
Seasonings/Sauce
- Allulose Liquid 40 spoon
- Curry Queen Roasted Garlic & Onion (Powder) 1 g
- Soy Sauce 2 g
- Minced Garlic 5 teaspoon
- Red Pepper Powder 2.1 spoon
- Low Sugar Ssamjang Sauce 6 g
- Chicken Stock 3 g
- Low Sugar Gochujang 14 g
Nutrition summary
Carbohydrates
61.96 g
62%
Protein
30.94 g
31%
Fat
3.34 g
7%
Cooking steps
-
1
Mix 0.6T gochujang, 0.5T ssamjang, 0.3T curry powder, 0.4T soy sauce, 0.3T chicken stock, 1.8T allulose, 1T minced garlic, 0.7T red pepper powder, and pepper.
-
2
Add chicken tenderloin and all the sauce, marinate for 10 minutes, then stir-fry with finely chopped green onion in an oiled pan. Chop the chicken as it cooks.
-
3
Add 5T water, finely chopped cabbage, and rice. Press the rice down and stir-fry over high heat.
-
4
Add sliced perilla leaves and 0.3T oyster sauce, mix together, then add cheese and continue stir-frying to create a crispy rice crust. Finished!
