Chicken Breast Rice Bowl

Name: Chicken Breast Rice Bowl
Total time: 20 min
Yield: 435 g
Ingredients: King Oyster Mushroom 50 pc; Onion (Raw) 50 g; Green Onion 100 g; Celery 70 serving (6 sticks, 6cm each); Boiled Chicken Breast 100 serving (palm-sized); Oyster Sauce 10 g; Extra Virgin Olive Oil 5 ml; Cooking Wine 10 g; Cheongyang Chili Pepper 20 g; Minced Garlic 10 teaspoon; Organic Soy Sauce (15ml, 1 tablespoon) 10 ml

Cook 20 min Difficulty NORMAL 284 kcal

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Ingredients

Main ingredients

King Oyster Mushroom 0.5 pc
Onion (Raw) 50 g
Green Onion 100 g
Celery 1 serving (6 sticks, 6cm each)
Boiled Chicken Breast 1 serving (palm-sized)

Seasonings/Sauce

Oyster Sauce 10 g
Extra Virgin Olive Oil 5 ml
Cooking Wine 10 g
Cheongyang Chili Pepper 20 g
Minced Garlic 10 teaspoon
Organic Soy Sauce (15ml, 1 tablespoon) 10 ml

Nutrition summary

Carbohydrates 25.97 g 35%

Protein 34.53 g 46%

Fat 6.34 g 19%

Serving size 435g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Slice the onion and bell pepper into thin strips.
3

Heat olive oil in a pan and stir-fry the chicken breast.
4

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

Season with salt and pepper.
6

Place the stir-fried ingredients on top of rice.
7

Finish by drizzling soy sauce or low-sodium sauce.

Chicken Breast Rice Bowl

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