Stir-fried Chicken Breast Stew

Name: Stir-fried Chicken Breast Stew
Yield: 557.5 g
Ingredients: Thread Konjac 200 g; Deukgeun Party Steamed Seasoned Chicken Breast 100 g; Korean Red Pepper Powder 7.5 serving; Dark Soy Sauce 40 ml; Frozen Curry Vegetables 90 serving; Crunchy Cucumber Pepper 20 g; Enoki Mushroom 100 g

307 kcal

#diet #high protein #low carb #low calorie

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Ingredients

Main ingredients

Thread Konjac 200 g
Deukgeun Party Steamed Seasoned Chicken Breast 100 g
Korean Red Pepper Powder 1.5 serving
Dark Soy Sauce 40 ml
Frozen Curry Vegetables 0.6 serving
Crunchy Cucumber Pepper 20 g
Enoki Mushroom 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 34.23 g 48%

Protein 28.77 g 40%

Fat 3.82 g 12%

Serving size 557.5g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Slice the onion and paprika into suitable sizes.
3

Heat olive oil in a pan and stir-fry the chicken breast.
4

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

Add gochujang, soy sauce, and minced garlic for seasoning.
6

Add a little water and simmer on low heat.
7

Once the flavors are absorbed, serve on a plate.

Stir-fried Chicken Breast Stew

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