I made chicken breast that I had prepared to eat when I was on a diet and it tasted good.
I made two servings of chicken breast.
Turn it to microwave defrosting mode and cut it into bite-sized pieces.

All the vegetables in the refrigerator are out!
Chop pumpkin, onion, carrot, and shiitake mushrooms and prepare them.
I don't like thick vegetables when I eat rice bowl like this, so I prepared them as if they were sliced thinly.
It's better to add onions for vegetables.
Put the rest of the vegetables in the house!

I prepared to cut the lettuce into small pieces and eat it with rice.
Perilla leaves look much better, but since I'm making them with ingredients at home, I'll go with lettuce. Haha
If you have perilla leaves, cut them into small pieces and eat them together. It will smell good.

Let's make a sauce to stir-fry chicken breast vegetables.
Adjust the sweet and salty taste of soy sauce and oligosaccharide to your liking

I'll make a bit of green onion oil before I fry the meat.
Put oil on a handful of green onions and stir-fry it first,

Add the chicken breast and stir-fry it together.
Since the chicken breast is already cooked, coat the meat with the scent of green onion oil Stir-fry it with your feeling

You don't need to cook chicken breast, so once you stir-fry it, add vegetables.

Stir-fry the vegetables until they are cooked and add the sauce.
Stir-fry the sauce so that the water in the vegetables and chicken breasts are well cut.
I wanted to eat spicy food, so I put in Cheongyang red pepper, but it doesn't matter if I take it out.
If you stir-fry it over high heat, the sauce may burn, so stir-fry it well over medium heat.

Sprinkle a spoonful of sesame oil at the end and stir-fry it!