Stir-fried chicken breast

Ingredients?

1 piece of chicken breast

4 to 5 peppers

1 piece of ginger

3 cloves of garlic

2 tablespoons of cooking wine

1 tablespoon of starch

1 teaspoon of black pepper

2 tbsp light soy sauce

1 tbsp oyster sauce

Half a tsp salt

An appropriate amount of peanut oil

How to stir-fry chicken breast?

Peel the chicken breast and cut into cubes. Add half a spoon of salt, 1 teaspoon of black pepper, 2 spoons of cooking wine, 1 spoon of light soy sauce, and 1 spoon of starch. Mix well and marinate for about 10 minutes.

Cut the pepper into cubes, shred the ginger, and mince the garlic.

Add a small amount of oil to a non-stick pan (an iron pan can use a little more oil), heat the pan, add the marinated chicken breasts and fry over medium heat until just cooked and the color turns white. Take it out for later use.

Reheat the oil in the pan, add shredded ginger and minced garlic and sauté until fragrant, add diced pepper and stir-fry until raw, add fried chicken breast and stir-fry, then add a spoonful of light soy sauce, and a Spoon oyster sauce, stir well and remove from the pan.

Tips

1. I didn’t put in so much chili pepper. There seems to be spicy millet in the ingredients, because I don’t like spicy food, so in the end I finished eating the diced chicken. Got Hangzhou pepper.

2. For the amount in the recipe, I use a stainless steel spoon, and the small spoon is the small spoon from the seasoning box containing salt. I think this goes well with a medium chicken breast that's salty. Of course, I eat it with rice.

3. When processing chicken breasts, cut them into even sizes. Otherwise, when frying, the small pieces will be cooked and the large pieces will still be raw, which will affect the taste of the dish. I think it is better to cut into smaller cubes. Firstly, it is easier to pickle and taste better. Secondly, it cooks quickly during frying and will be more tender. If the frying time is too long, it will lose more water and the taste will not be good.

4. The function of cooking wine is to remove the fishy smell, and the function of starch is to maintain the moisture of the meat and make the meat more tender.

5. I used a non-stick pan to fry, so there was no starch sticking to the pan. If you use an iron pot, you probably need to control the oil temperature. It is recommended to use hot pot or cold oil! Give it a try with a quick stir-fry! .