Chicken Breast Rice Bowl (alt)

Name: Chicken Breast Rice Bowl (alt)
Total time: 20 min
Yield: 400 g
Ingredients: King Oyster Mushroom 50 ea; Onion (raw) 25 g; Green Onion 100 g; Celery 70 batch (6 sticks, 6cm each); Boiled Chicken Breast 100 batch (palm-sized); Extra Virgin Olive Oil 5 ml; Cooking Wine 10 g; Cheongyang Chili Pepper 20 g; Minced Garlic 10 teaspoon; Organic Soy Sauce (15ml, 1 Tbsp) 10 ml

Cook 20 min Difficulty NORMAL 271 kcal

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Ingredients

Main ingredients

King Oyster Mushroom 0.5 ea
Onion (raw) 25 g
Green Onion 100 g
Celery 1 batch (6 sticks, 6cm each)
Boiled Chicken Breast 1 batch (palm-sized)

Seasonings/Sauce

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

Nutrition summary

Carbohydrates 23.01 g 32%

Protein 34.17 g 48%

Fat 6.3 g 20%

Serving size 400g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Julienne the onion and bell pepper.
3

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

Add the onion and bell pepper and continue stir-frying together.
5

Season with soy sauce, cooking wine, and minced garlic.
6

Place the stir-fried ingredients over rice.
7

Finish by sprinkling sesame seeds on top.

Chicken Breast Rice Bowl (alt)

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