Recipe · Breakfast · by National Kidney Foundation Singapore × Khoo Teck Puat Hospital
Chicken & Vegetable Bread Cups
Crispy toasted bread cups filled with the goodness of crunchy vegetables and succulent chicken chunks.
CKD (non-dialysis)On dialysisp 24
Per serving
110g (2 pieces)
Safe for your stage
Phosphorus110 mg
Potassium199 mg
Sodium401 mg
Protein10.5 g
Energy222 kcal
Ingredients
- White bread, without crust · 8 slices
- Chicken breast, cubed · 68g
- Green capsicum, cubed · 1/4 medium (45g)
- Red capsicum, cubed · 1/4 medium (45g)
- Celery, cubed · 1 stalk (40g)
- Vegetable oil · 1/2 tbsp
- Oyster sauce · 1/2 tbsp
- Sugar · 1/4 tbsp
Method
- 1Preheat oven to 200°C.
- 2Roll the bread slices until flattened using a rolling pin. Press the flattened bread into the moulds of a muffin tray and toast them till the bread turns crispy. Set aside to cool.
- 3Heat oil in a pan over medium heat and stir-fry celery, capsicums and chicken until the chicken is cooked.
- 4Season with oyster sauce and sugar and stir until well combined.
- 5Spoon 1/4 of the chicken and vegetables mixture into each toasted bread cup.
Notes from the contributor
- • Try with other fresh vegetables!
Sources
- NKF · Proprietary-with-permission · id nkf_chicken_vegetable_bread_cups