Ingredients (Serves 2)
Skinless chicken breast: 200g
Shio-koji (fermented rice seasoning): 1 tbsp
Red and yellow bell peppers: 1/2 each
Broccoli: 1/3 head
Carrot: 1/3 piece
Shimeji mushrooms: 1/2 pack
Olive oil: 1 tbsp
Garlic (minced): 1 clove
Black pepper: to taste
Instructions
Slice the chicken breast and marinate it with shio-koji for 10 minutes.
Cut the vegetables into bite-sized pieces.
Heat olive oil and garlic in a pan over medium heat until fragrant.
Add the chicken and stir-fry until lightly browned.
Add the vegetables and continue stir-frying.
Season with black pepper, mix well, and serve hot.
Nutritional Value (Per Serving)
Calories: ~220 kcal
Protein: 26g
Fat: 8g
Carbohydrates: 12g
Dietary Fiber: 4g
Vitamin C: 50mg
Calcium: 40mg
