Chicken Breast Rice Bowl

Name: Chicken Breast Rice Bowl
Total time: 30 min
Yield: 610 g
Ingredients: fried egg 92 piece; oat rice 210 bowl; Sajo roasted seaweed 9 g; low calorie mayonnaise 30 spoon; stir-fried cabbage 50 g; onion 40 g; original chicken breast 120 g; cooking wine 15 g; oyster sauce 12 g; liquid allulose 20 spoon; seasoned soy sauce 12 ml

Cook 30 min Difficulty NORMAL 1,036 kcal

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Ingredients

Main ingredients

fried egg 2 piece
oat rice 1 bowl
Sajo roasted seaweed 9 g
low calorie mayonnaise 2 spoon
stir-fried cabbage 50 g
onion 40 g
original chicken breast 120 g

Seasonings/Sauce

cooking wine 15 g
oyster sauce 12 g
liquid allulose 20 spoon
seasoned soy sauce 12 ml

Nutrition summary

Carbohydrates 122.09 g 44%

Protein 62.66 g 23%

Fat 41.66 g 34%

Serving size 610g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Slice vegetables such as onion and bell pepper.
3

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

When the chicken breast is halfway cooked, add the vegetables and stir-fry together.
5

Season with soy sauce, oyster sauce, etc.
6

Place the stir-fried ingredients over rice.
7

Finish with sesame oil and sesame seeds.

Chicken Breast Rice Bowl

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