Chicken Tenderloin with Napa Cabbage and Bean Sprout Rice Bowl

Name: Chicken Tenderloin with Napa Cabbage and Bean Sprout Rice Bowl
Total time: 20 min
Yield: 565 g
Ingredients: Steamed Rice 150 g; Napa Cabbage 100 g; Bean Sprouts 100 g; Chicken Tenderloin 150 g; Minced Garlic 10 teaspoon; Brewed Soy Sauce 50 g; Korean Red Pepper Powder 5 serving

Cook 20 min Difficulty EASY 457 kcal

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

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Ingredients

Main ingredients

Steamed Rice 150 g
Napa Cabbage 100 g
Bean Sprouts 100 g
Chicken Tenderloin 150 g

Seasonings/Sauce

Minced Garlic 10 teaspoon
Brewed Soy Sauce 50 g
Korean Red Pepper Powder 5 serving

Nutrition summary

Carbohydrates 58.56 g 52%

Protein 45.91 g 41%

Fat 3.79 g 8%

Serving size 565g

Cooking steps

1

Cut the chicken tenderloin into bite-sized pieces.
2

Wash the napa cabbage and bean sprouts thoroughly and prepare them.
3

Heat some cooking oil in a pan and cook the chicken tenderloin on both sides until golden brown.
4

Add the napa cabbage and bean sprouts, and stir-fry together.
5

Season with salt and pepper to taste.
6

Serve the stir-fried ingredients over rice to finish.

Chicken Tenderloin with Napa Cabbage and Bean Sprout Rice Bowl

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