Chicken Breast Rice Bowl with Bean Sprouts, Mushrooms, and Bok Choy

Name: Chicken Breast Rice Bowl with Bean Sprouts, Mushrooms, and Bok Choy
Yield: 272 g
Ingredients: Canola Oil 2 g; Bean Sprouts 10 g; Bok Choy 100 반찬그릇; Enoki Mushrooms 50 g; IQF Bite-sized Chicken Breast 100g 100 g; Tsuyu Sauce 10 g

181 kcal

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Ingredients

Main ingredients

Canola Oil 2 g
Bean Sprouts 10 g
Bok Choy 1 반찬그릇
Enoki Mushrooms 50 g
IQF Bite-sized Chicken Breast 100g 100 g

Seasonings/Sauce

Tsuyu Sauce 10 g

Nutrition summary

Carbohydrates 11.11 g 24%

Protein 27.66 g 60%

Fat 3.17 g 16%

Serving size 272g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Wash the bean sprouts, bok choy, and mushrooms thoroughly and prepare them.
3

Add cooking oil to a pan and stir-fry the chicken breast.
4

When the chicken is cooked, add the bean sprouts, mushrooms, and bok choy and stir-fry together.
5

Season with salt and pepper.
6

Serve the stir-fried ingredients over rice to complete the rice bowl.

Chicken Breast Rice Bowl with Bean Sprouts, Mushrooms, and Bok Choy

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