Chicken Gimbap

Name: Chicken Gimbap
Total time: 30 min
Yield: 856 g
Ingredients: Sriracha Sauce 15 g; Low-Calorie Seasoned Chicken Sauce 60 g; Low-Calorie Sweet Chili Sauce 10 g; Fermented Konjac Rice with Brown Rice 145 g; Red Cabbage 30 g; Romaine Lettuce 56 회분(10장); Perilla Leaves 8 g; Fresh Cucumber 40 g; Canola Oil 5 g; Salt 1 회분(1/3작은술); Almond Breeze Unsweetened 60 ml; Raw Eggs 220 ea; HEYROO Chicken Breast 200 g; Bibigo Gimbap Seaweed 6 g

Cook 30 min Difficulty NORMAL 845 kcal

#High Protein #Low Carb

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Ingredients

Main ingredients

Sriracha Sauce 15 g
Low-Calorie Seasoned Chicken Sauce 60 g
Low-Calorie Sweet Chili Sauce 10 g
Fermented Konjac Rice with Brown Rice 145 g
Red Cabbage 30 g
Romaine Lettuce 0.8 회분(10장)
Perilla Leaves 8 g
Fresh Cucumber 40 g
Canola Oil 5 g
Salt 1 회분(1/3작은술)
Almond Breeze Unsweetened 60 ml
Raw Eggs 4 ea
HEYROO Chicken Breast 200 g
Bibigo Gimbap Seaweed 6 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 66.24 g 30%

Protein 83.92 g 38%

Fat 30.72 g 32%

Serving size 856g

Cooking steps

1

Boil chicken breast and shred into bite-sized pieces.
2

Julienne carrots and cucumbers.
3

Heat oil in a pan and stir-fry the carrots.
4

Spread rice evenly over the seaweed sheet.
5

Place chicken breast, carrots, cucumber, pickled radish, and egg strips on the rice.
6

Roll the gimbap tightly.
7

Cut into bite-sized pieces.

Chicken Gimbap

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