Chicken Breast Vegetable Stir-fry

Name: Chicken Breast Vegetable Stir-fry
Total time: 20 min
Yield: 434 g
Ingredients: chicken breast 100 g; Cheongyang chili pepper 15 g; enoki mushroom 100 g; fresh carrot 20 g; perilla leaf 10 회분(20장); fresh cabbage 70 serving; perilla oil 14 tablespoon; ground perilla seed 10 g; minced garlic 15 g; allulose powder 20 spoon; soy sauce 30 g; gochujang (Korean chili paste) 15 tablespoon; chili powder 15 g

Cook 20 min Difficulty NORMAL 512 kcal

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Ingredients

Main ingredients

chicken breast 100 g
Cheongyang chili pepper 15 g
enoki mushroom 100 g
fresh carrot 20 g
perilla leaf 0.5 회분(20장)
fresh cabbage 1 serving

Seasonings/Sauce

perilla oil 14 tablespoon
ground perilla seed 10 g
minced garlic 15 g
allulose powder 20 spoon
soy sauce 30 g
gochujang (Korean chili paste) 15 tablespoon
chili powder 15 g

Nutrition summary

Carbohydrates 69.86 g 45%

Protein 40.57 g 26%

Fat 19.77 g 29%

Serving size 434g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Cut vegetables like carrots, onions, and broccoli into pieces easy to eat.
3

Add olive oil to a pan and stir-fry the chicken breast.
4

When the chicken breast is mostly cooked, add the vegetables and stir-fry together.
5

Season to taste with salt, pepper, etc.
6

Transfer the finished stir-fry to a plate.

Chicken Breast Vegetable Stir-fry

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