Yujiman Chicken Breast Mushroom Rice Bowl

Name: Yujiman Chicken Breast Mushroom Rice Bowl
Yield: 414 g
Ingredients: Chicken Breast (Frozen) 112 g; Fresh Egg 55 pcs; Olive Oil 10 tbsp; Cheongyang Chili Pepper 45 g; Mirin (Cooking Wine) 15 g; Allulose Syrup 10 tbsp; Oyster Sauce 7 g; Dark Soy Sauce 15 ml; King Oyster Mushroom 50 pcs; Onion 70 half (1/2); Minced Garlic 15 tsp; Sliced Green Onion 10 g

410 kcal

#Chicken breast recipe #Rice bowl #Quick recipe #Yuzu marmalade recipe #Diet meal #Mushroom dish #Low-fat recipe #High-protein meal #One-bowl dish

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Ingredients

Main ingredients

Chicken Breast (Frozen) 112 g
Fresh Egg 1 pcs
Olive Oil 1 tbsp
Cheongyang Chili Pepper 45 g
Mirin (Cooking Wine) 15 g
Allulose Syrup 0.5 tbsp
Oyster Sauce 7 g
Dark Soy Sauce 15 ml
King Oyster Mushroom 0.5 pcs
Onion 1 half (1/2)
Minced Garlic 3 tsp
Sliced Green Onion 10 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 36.42 g 32%

Protein 36.2 g 32%

Fat 17.75 g 35%

Serving size 414g

Cooking steps

1

Cut the chicken breast and mushrooms into bite-sized pieces.
2

Slice the onion thinly.
3

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

Once the chicken is cooked, add the onion and mushrooms and stir-fry together.
5

Season with soy sauce, yuzu marmalade, and mirin.
6

Place the stir-fried chicken and mushrooms over rice and add a little more yuzu marmalade on top.

Yujiman Chicken Breast Mushroom Rice Bowl

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