Chicken Breast Bulgogi

Name: Chicken Breast Bulgogi
Total time: 30 min
Yield: 523 g
Ingredients: enoki mushroom 50 g; fresh cabbage 80 g; blanched broccoli 40 g; frozen chicken breast 250 g; black pepper 1 g; water (bottled) 50 ml; minced garlic 10 g; Trusweet Allulose 20 g; Beef Dashida 2 g; Brewed Soy Sauce 501 20 g

Cook 30 min Difficulty EASY 386 kcal

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Ingredients

Main ingredients

enoki mushroom 50 g
fresh cabbage 80 g
blanched broccoli 40 g
frozen chicken breast 250 g

Seasonings/Sauce

black pepper 1 g
water (bottled) 50 ml
minced garlic 10 g
Trusweet Allulose 20 g
Beef Dashida 2 g
Brewed Soy Sauce 501 20 g

Nutrition summary

Carbohydrates 37.22 g 33%

Protein 63.47 g 57%

Fat 4.8 g 10%

Serving size 523g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Julienne the onion, green onion, and carrot.
3

Make the marinade sauce (soy sauce, gochujang, sugar, minced garlic, sesame oil, pepper).
4

Marinate the sliced chicken breast and vegetables in the sauce for 10 minutes.
5

Pour cooking oil into a pan and preheat over medium heat.
6

Add the marinated chicken breast and vegetables to the pan and stir-fry.
7

Continue stir-frying until the chicken breast is fully cooked.
8

Plate and sprinkle with sesame seeds to finish.

Chicken Breast Bulgogi

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