Chicken Breast Jikoba.

Name: Chicken Breast Jikoba.
Yield: 548 g
Ingredients: green onion 50 g; chicken tenderloin 280 g; liquid allulose 80 spoon; Cheongyang chili pepper 45 g; chili powder 3 spoon; soju (25%) 20 ml; oyster sauce 15 serving (2 spoons); minced garlic 20 g; low-calorie tomato ketchup 15 g; soy sauce 20 serving

420 kcal

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Ingredients

Main ingredients

green onion 50 g
chicken tenderloin 280 g

Seasonings/Sauce

liquid allulose 80 spoon
Cheongyang chili pepper 45 g
chili powder 3 spoon
soju (25%) 20 ml
oyster sauce 15 serving (2 spoons)
minced garlic 20 g
low-calorie tomato ketchup 15 g
soy sauce 20 serving

Nutrition summary

Carbohydrates 79.58 g 50%

Protein 70.02 g 44%

Fat 4.12 g 6%

Serving size 548g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

In a bowl, mix together the chicken breast, gochujang (Korean chili paste), soy sauce, honey, minced garlic, pepper, and chili powder.
3

Marinate for about 30 minutes.
4

Heat cooking oil in a pan over medium heat.
5

Place the chicken breast in the pan and grill both sides until golden.
6

Brush the marinade over the chicken breast multiple times while cooking.
7

Finish by sprinkling sesame seeds and chopped green onions over the cooked Chicken Breast Jikoba.

Chicken Breast Jikoba.

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