Cabbage Chicken Breast Konjac Bibimbap

Name: Cabbage Chicken Breast Konjac Bibimbap
Total time: 5 min
Yield: 476 g
Ingredients: Konjac rice 110 g; Fresh cucumber 150 pcs; Tteokbokki 100 g; Fresh cabbage 70 serving; Apple vinegar 8 ml; Liquid allulose 20 spoon; Sesame oil 8 g; Brewed soy sauce 10 g

Cook 5 min Difficulty EASY 335 kcal

#diet #low sugar #high protein #low carb #low calorie

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Ingredients

Main ingredients

Konjac rice 110 g
Fresh cucumber 0.5 pcs
Tteokbokki 100 g
Fresh cabbage 1 serving

Seasonings/Sauce

Apple vinegar 8 ml
Liquid allulose 20 spoon
Sesame oil 8 g
Brewed soy sauce 10 g

Nutrition summary

Carbohydrates 51.28 g 51%

Protein 27.36 g 27%

Fat 10.16 g 23%

Serving size 476g

Cooking steps

1

Shred the cabbage.
2

Cut the chicken breast into bite-sized pieces.
3

Rinse the konjac in water, then chop it finely.
4

Grill the chicken breast in a pan.
5

When the chicken breast is cooked, add the konjac and stir-fry together.
6

Add the cabbage and lightly stir-fry.
7

Put all the ingredients in a bowl and mix well.

Cabbage Chicken Breast Konjac Bibimbap

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