Spicy Chicken Breast Jicoba

Name: Spicy Chicken Breast Jicoba
Yield: 225 g
Ingredients: Rice Paper 5 g; Blanched Enoki Mushrooms 63 g; Boiled Chicken Breast 107 g; Allulose Syrup 5 ml; Low-Calorie Teriyaki Sauce 15 g; Low-Calorie Charcoal Spicy Sauce 30 g

176 kcal

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Ingredients

Main ingredients

Rice Paper 5 g
Blanched Enoki Mushrooms 63 g
Boiled Chicken Breast 107 g

Seasonings/Sauce

Allulose Syrup 5 ml
Low-Calorie Teriyaki Sauce 15 g
Low-Calorie Charcoal Spicy Sauce 30 g

Nutrition summary

Carbohydrates 18.19 g 34%

Protein 33.08 g 61%

Fat 1.32 g 5%

Serving size 225g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Prepare the sauce (red pepper paste, soy sauce, sugar, minced garlic, red pepper powder, etc.).
3

Add the sauce to the chicken breast and marinate for 20 minutes.
4

Add cooking oil to a pan and stir-fry the chicken breast over medium heat.
5

Grill the chicken breast until the sauce is absorbed and the meat is golden and cooked through, similar to Jicoba.
6

Plate and serve.

Spicy Chicken Breast Jicoba

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