Chicken Breast and Shrimp Stir-fried with Mung Bean Sprouts
Ingredients
Main ingredients
- Premium Oyster Sauce 10 g
- Tofu Noodles 100 g
- Mung Bean Sprouts 30 g
- Minced Garlic 1 teaspoon
- Onion 0.3 piece
- Frozen Shrimp 80 g
- Boiled Chicken Breast 60 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
12.85 g
14%
Protein
49.97 g
56%
Fat
11.69 g
30%
Cooking steps
-
1
Remove the shells and veins from the chicken breast and shrimp, then cut them into bite-sized pieces.
-
2
Wash the mung bean sprouts thoroughly and drain the water.
-
3
Heat olive oil in a pan and stir-fry the chicken breast first.
-
4
When the chicken breast is half-cooked, add the shrimp and stir-fry together.
-
5
When the shrimp is cooked, add the mung bean sprouts and quickly stir-fry over high heat.
-
6
Season with soy sauce, salt, and pepper.
-
7
When all the ingredients are evenly cooked, transfer to a plate to serve.
