material

Chicken breast 200g, peanut kernel 100g, seasoning: sugar 7g, soy sauce 10ml, water starch 10ml, pepper 3g, Jiang Mo 3g, garlic 3g, onion 20g, cooking wine 5g, salt 5g and dried pepper 20g.

working methods

1. Wash and air-dry the chicken breast, cut it into squares 1.5cm square, add starch and soy sauce, and marinate for 20 minutes. Wash the scallion and cut it into small pieces with the length of 1cm. Cut off both ends of dried peppers and remove pepper seeds.

2. Put the starch, soy sauce, salt, sugar and cooking wine into a small bowl and stir evenly to make a sauce.

3. Heat the oil in the pot with medium heat. When it is 30% hot, add peanuts and fry over low heat until it becomes slightly discolored. Take it out and drain it for later use.

Continue to heat the oil in the hot pot with medium heat. When it is 60% hot, add the marinated diced chicken, stir fry quickly until it is scattered, and oil it for about half a minute. When the chicken is cooked, remove and drain the oil.

5. Leave the bottom oil in the pan, heat it, add pepper and dried Chili, stir-fry over low heat, then add onion, Jiang Mo, garlic and diced chicken, stir-fry for a while, and finally add the sauce. When the soup thickens, add peanuts and stir-fry several times.