Chicken Breast & Egg Rice Bowl

Name: Chicken Breast & Egg Rice Bowl
Total time: 20 min
Yield: 436 g
Ingredients: fresh egg 110 ea; chicken tenderloin 100 g; oyster sauce 10 g; onion 50 g; enoki mushroom 100 g; olive oil 5 spoon; salt 1 g; stevia 10 g; mirin 20 g; dark soy sauce 30 g

Half-serving per portion

Cook 20 min Difficulty NORMAL 445 kcal

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Ingredients

Main ingredients

fresh egg 2 ea
chicken tenderloin 100 g
oyster sauce 10 g
onion 50 g
enoki mushroom 100 g
olive oil 0.5 spoon

Seasonings/Sauce

salt 1 g
stevia 10 g
mirin 20 g
dark soy sauce 30 g

Nutrition summary

Carbohydrates 41.53 g 35%

Protein 42.54 g 36%

Fat 15.52 g 29%

Serving size 436g

Cooking steps

1

Stir-fry onions in olive oil, then add one spoon of oyster sauce and sauté.
2

Wash chicken breast and place it on top of the onions.
3

Add half a pack of enoki mushrooms and pour the seasoning sauce over.
4

Seasoning: 2.5 spoons soy sauce, 2 spoons mirin, 1 spoon stevia, a pinch of salt, 5 spoons water.
5

Close the lid and cook for 5 minutes, then flip the chicken.
6

Beat two eggs and add them, close the lid and cook until done.

Chicken Breast & Egg Rice Bowl

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