Chicken Breast, Eggs, and Mushrooms

Name: Chicken Breast, Eggs, and Mushrooms
Total time: 30 min
Yield: 1412 g
Ingredients: King Oyster Mushroom 300 g; Fresh Egg 240 g; Onion 272 g; Mokuchon IQF Antibiotic-Free Chicken Breast 500 g; Olive Oil 10 스푼; Sempio Soy Sauce 20 ml; TruSweet Allulose 30 g; Low-Sugar Oyster Sauce 40 g

Cook 30 min Difficulty EASY 1,233 kcal

#diet #high-protein #low-carb #low-calorie

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Ingredients

Main ingredients

King Oyster Mushroom 300 g
Fresh Egg 240 g
Onion 272 g
Mokuchon IQF Antibiotic-Free Chicken Breast 500 g

Seasonings/Sauce

Olive Oil 10 스푼
Sempio Soy Sauce 20 ml
TruSweet Allulose 30 g
Low-Sugar Oyster Sauce 40 g

Nutrition summary

Carbohydrates 78.19 g 24%

Protein 166.31 g 50%

Fat 38.86 g 26%

Serving size 1412g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Slice the mushrooms into pieces that are easy to eat.
3

Crack the eggs into a bowl and beat them.
4

Add cooking oil to a pan and preheat over medium heat.
5

Add the chicken breast first and cook it.
6

Add the mushrooms and stir-fry together.
7

When the ingredients are cooked, pour in the beaten eggs and scramble.
8

Season with salt and pepper to taste.

Chicken Breast, Eggs, and Mushrooms

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