Spicy Stir-Fried Chicken Breast

Name: Spicy Stir-Fried Chicken Breast
Yield: 161 g
Ingredients: Wood Ear Mushroom 40 serving (cooked, 1/2 cup); Original Chicken Breast 50 piece; Fresh Cabbage 35 serving; Extra Virgin Olive Oil 10 ml; Minced Garlic 5 teaspoon; Chili Powder 6 spoon; Rich Soy Sauce 10 ml; Low-Sugar Oyster Sauce 5 g

Difficulty NORMAL 191 kcal

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Ingredients

Main ingredients

Wood Ear Mushroom 1 serving (cooked, 1/2 cup)
Original Chicken Breast 0.5 piece
Fresh Cabbage 0.5 serving

Seasonings/Sauce

Extra Virgin Olive Oil 10 ml
Minced Garlic 5 teaspoon
Chili Powder 6 spoon
Rich Soy Sauce 10 ml
Low-Sugar Oyster Sauce 5 g

Nutrition summary

Carbohydrates 11.43 g 22%

Protein 16.39 g 32%

Fat 10.45 g 46%

Serving size 161g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Julienne the onion and bell pepper.
3

Mince the garlic.
4

Heat cooking oil in a pan and sauté the minced garlic.
5

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

Add the onion and bell pepper and stir-fry together.
7

Add gochujang (Korean chili paste), chili powder, soy sauce, oligosaccharide syrup, and pepper. Stir-fry until the seasoning is evenly mixed.
8

Finish with a drizzle of sesame oil.

Spicy Stir-Fried Chicken Breast

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