1. Chicken breast is generally used to make Kung Pao Chicken.

2. Ingredients: 300g chicken breast, 1 cucumber, 20g sweet noodle sauce, 15g dry yellow sauce, a few cloves of garlic, a small amount of sugar, 20ML water, appropriate amount of cooking wine, starch and sesame oil.

3. Remove the white membrane from the chicken breast, wash it clean, cut it into small dices, pour in the cooking wine and starch and mix well, cut the cucumber into dices of the same size and slice the garlic.

4. Pour sweet noodle sauce, dry yellow sauce, white sugar and water into a bowl and stir evenly to form a sauce.

5. After the pot is hot, pour a small amount of oil, first add the garlic slices and sauté until fragrant, then add the diced chicken and stir-fry for two minutes.

6. Stir-fry until the diced chicken changes color, pour in the prepared sauce, and stir-fry continuously to coat the diced chicken with the sauce.

7. Finally, pour in the diced cucumbers, stir-fry evenly and then turn off the heat. Finally, add a few drops of sesame oil.