Shanghai Chicken Pasta

Name: Shanghai Chicken Pasta
Total time: 20 min
Yield: 285 g
Ingredients: beef brisket 80 g; fettuccine 100 g; perilla oil 10 g; red pepper flakes 10 g; white sugar 5 g; dark soy sauce 10 ml; oyster sauce 10 g; salt 5 g; black pepper 5 g; olive oil 30 g; chicken stock 10 g; minced garlic 10 g

Cook 20 min Difficulty EASY 949 kcal

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

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Ingredients

Main ingredients

beef brisket 80 g
fettuccine 100 g

Seasonings/Sauce

perilla oil 10 g
red pepper flakes 10 g
white sugar 5 g
dark soy sauce 10 ml
oyster sauce 10 g
salt 5 g
black pepper 5 g
olive oil 30 g
chicken stock 10 g
minced garlic 10 g

Nutrition summary

Carbohydrates 87.21 g 37%

Protein 33.06 g 14%

Fat 51.26 g 49%

Serving size 285g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Separate the broccoli into small florets.
3

Slice the garlic thinly.
4

Heat olive oil in a pan and sauté the garlic.
5

Add the chicken breast and stir-fry until cooked through.
6

Add the broccoli and cherry tomatoes and stir-fry together.
7

Add low-carb pasta sauce and mix well.
8

Add boiled konjac noodles and stir-fry for about 2 more minutes to finish.

Shanghai Chicken Pasta

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