Chicken Tender Rice Bowl

Name: Chicken Tender Rice Bowl
Yield: 1552 g
Ingredients: Multigrain Rice 600 g; Chicken Tenderloin 200 g; Perilla Leaf 33 g; Green Onion 51 g; Onion 233 g; Fresh Cabbage 300 g; Low-Calorie Crazy Hot Sauce 50 g; Low-Sugar Gochujang (Korean Chili Paste) 26 g; Minced Garlic 15 g; Allulose Syrup 10 ml; Low-Sugar Oyster Sauce 10 g; Soy Sauce 13 g; Red Pepper Flakes 11 g

1,417 kcal

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Ingredients

Main ingredients

Multigrain Rice 600 g
Chicken Tenderloin 200 g
Perilla Leaf 33 g
Green Onion 51 g
Onion 233 g
Fresh Cabbage 300 g

Seasonings/Sauce

Low-Calorie Crazy Hot Sauce 50 g
Low-Sugar Gochujang (Korean Chili Paste) 26 g
Minced Garlic 15 g
Allulose Syrup 10 ml
Low-Sugar Oyster Sauce 10 g
Soy Sauce 13 g
Red Pepper Flakes 11 g

Nutrition summary

Carbohydrates 268.1 g 69%

Protein 93.23 g 24%

Fat 11.43 g 7%

Serving size 1552g

Cooking steps

1

Cut the chicken tenderloins into bite-sized pieces.
2

Julienne the onion and carrot.
3

Heat cooking oil in a pan and sauté the chicken tenderloins.
4

Once the chicken is cooked, add the onion and carrot and stir-fry together.
5

Season with soy sauce, sugar, and cooking wine.
6

Place the stir-fried ingredients over rice and sprinkle with parsley.

Chicken Tender Rice Bowl

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