Chicken breast 1 piece

Onion 1/2

Potatoes 1

Carrots 1/3

2 green peppers

Seasoning:

1 tbsp curry sauce

A little salt

A teaspoon of sugar.

Seasoning seasoning:

Water 100 ml

1 tbsp starch

A little salt

Cooking wine 15m

Sliced chicken curry (probably the most tender chicken breast)

Slice chicken breast, add "seasoning" and grab it evenly, and let it stand for more than 2 hours. I usually spend the night. When the chicken is tasty, you must add enough water, which is the first factor to ensure that the chicken is not rotten.

Heat the pan with low heat, add oil, slide in the delicious chicken slices, and spread the chicken slices gently with chopsticks until the chicken slices turn white. (This step always ensures low temperature and low fire, which is the second key factor to ensure fresh and tender meat. ) curry chicken slices (probably the tenderest chicken breast) Step 2

Vegetables are evenly sliced. Take another oil pan, stir-fry all vegetables except green peppers, add water (30ml) in the middle, cover potatoes, stew until cooked, add green peppers and stir-fry 1 min. Turn off the fire here!

At the same time, slide in the fried chicken slices, add salt, curry sauce and sugar, and season. Stir-fry over low heat until uniform. Get out of the pot! Step 3: Chicken slices in curry (probably the most tender chicken breast)

The curry sauce (also called curry gall) used in this recipe.