Steamed Chicken Breast with Vegetables

Name: Steamed Chicken Breast with Vegetables
Yield: 465 g
Ingredients: (Low Sodium Soy Sauce) Tokusen Marudaiju Reduced Salt Soy Sauce 15 ml; Raw Chicken Breast 100 serving (palm-sized); Oyster Mushroom 100 serving; Napa Cabbage 50 serving (10 leaves); Bean Sprout 200 g

193 kcal

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Steamed Chicken Breast with Vegetables finished dish

Ingredients

Main ingredients

(Low Sodium Soy Sauce) Tokusen Marudaiju Reduced Salt Soy Sauce 15 ml
Raw Chicken Breast 1 serving (palm-sized)
Oyster Mushroom 1 serving
Napa Cabbage 0.5 serving (10 leaves)
Bean Sprout 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 10.67 g 23%

Protein 32.72 g 70%

Fat 1.56 g 7%

Serving size 465g

Cooking steps

1

Wash the chicken breast and vegetables thoroughly, then cut them into large pieces.
2

Pour water into a steamer. Once the water is boiling, add the chicken breast and vegetables.
3

Season with salt and pepper.
4

Close the lid and steam on medium heat for 15 to 20 minutes.
5

Transfer the cooked ingredients to a plate to serve.

Steamed Chicken Breast with Vegetables

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