Chicken Bulgogi, High Protein in a Bowl for Lunch.
I am currently starting a new program to grow my muscles which have not progressed much in the past few months. I often feel that lately my body looks very tired, lacks stamina and some muscles are not progressing well. It's because I have loosened the screws on my diet a little in the past 6 months.
As usual, I increase the intensity of my training, but I try to open up more opportunities to eat more. Muscles grow because of progress and consistency from myself to do something that focuses on balancing exercise intensity and maintaining food, especially daily protein.
Every day I eat protein from chicken, tempeh, tofu, seafood and nuts. However, I do not do intermittent fasting which ultimately makes my eating window larger. With my type who can't control my appetite, it opens up a little opportunity to eat with more calories. So, I decided to do 14-hour intermittent fasting for the next 3 months.
Actually, diet is not just about fasting, this is just my way to make myself a little more controlled with the food that comes in, the calories that come in and out are more deficit, so that fat loss is easier. I just want to lose fat, so that I have enough muscle to fix some deficiencies in my body such as diabetes mellitus that I have suffered from for the past 3 years.
After the gym, I usually prepare food that is quite filling, so I will immediately make lunch and dinner at exactly 10.00am. so that at 11.00am I can have lunch with the remaining energy that has been drained due to exercise.
One way to make all the food cook quickly is to think about what to cook at night. I have an idea to cook chicken bulgogi, have bought 1 bottle of ready-to-eat bulgogi sauce. So, I don't have to bother making it with the remaining energy.
Ingredients:
- 800 gr chicken thigh fillet
- 75 gr champignon mushrooms
- 1 bell pepper
- 1 ½ onions
- 2 tbsp bulgogi sauce
- 1 tbsp cornstarch
- Pinch of salt
- Additional vegetables: Bean Sprouts and Broccoli
How to Make Chicken Bulgogi:
- I used chicken that had been cut into small pieces and used chicken thighs that had been cleaned of fat. This time, I didn't add oil but it was already there from the fat contained in the chicken. Well, the way to prevent the chicken from smelling is to boil it first and clean it from the remaining water and oil content.
- While waiting for the chicken to cook, all the ingredients are sliced including the bell peppers and onions. I also prepared broccoli and bean sprouts which will be boiled for 1 minute as a source of fiber for lunch this time.
- After the chicken is dry from the remaining water and oil, then, put the chopped garlic and champignon mushrooms into the wokpan.
- Also prepare the bulgogi sauce and salt that we will put into the wokpan, then stir until all the ingredients are evenly mixed with the sauce.
- After 5 minutes, I just put in the onions and peppers. I like the crunchiness of onions that are not too cooked.
- After that, just add the cornstarch that has been given a little water, so that it dissolves and finally makes the texture of the bulgogi sauce thicken. After finishing cooking the bulgogi, I boiled the broccoli and bean sprouts.
- Everything is ready, only 15 minutes and I am very satisfied with the results. Food that is high in protein and fiber for lunch and dinner this time.
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
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