Health benefits
Cucumber: low in protein
Carrot: enhance immunity, protect eyesight, fight cancer and prevent cancer
White sugar: low Protein
Ingredients
Chicken breast ( piece ) | Cucumber ( Half ) |
Carrot ( Half ) | Peanuts ( A handful ) |
Green onions ( An appropriate amount ) | Ginger ( A few slices ) |
Garlic ( A few pieces ) | Aged vinegar ( a small spoon ) |
Cooking wine ( one spoon ) | Pepper ( appropriate amount span> ) |
Salt ( appropriate amount ) | Dried red pepper (a few) |
Light soy sauce ( Two small spoons ) | Dark soy sauce ( a small spoon ) |
White sugar ( appropriate amount ) | Starch ( appropriate amount ) |
Sichuan pepper oil ( a little ) |
How to make Kung Pao Chicken
1. Prepare the materials and cut them into cubes.Cut onions, ginger and garlic into shreds.
2. After dicing the chicken breast, add a little pepper, salt, and a few slices of ginger.Marinate with a few drops of oil for about ten minutes.
3.Make the sauce.One spoon of mature vinegar, two spoons of light soy sauce, one spoon of dark soy sauce, a little salt, sugar, 3 spoons of starch, and appropriate amount of water.(A spoon is a small spoon used for eating, not a soup spoon)
4. The peanuts are fried Let cool and set aside.Cut dry red pepper into sections.
5. Heat oil in a pot, add diced chicken and stir-fry until meat color turns white.Standby.
6. Leave the bottom oil in the pot, add onion, ginger, garlic, and dried red pepper and sauté until fragrant.
7. Add a little bean paste and stir-fry over low heat until red oil is produced.
8. Add carrots and stir-fry for a while (because carrots are relatively difficult to ripen)
9. Add diced chicken and cucumber.
10. Then pour in the prepared sauce.Fry evenly until food is cooked through.The sauce will thicken over high heat.Then pour in the peanuts and mix well.
11. Just scoop it up and serve it on a plate!
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