1, diced chicken breast, marinated with a little cooking wine and starch for about fifteen minutes.

2, the right amount of oil fried peanuts.

3. Stir-fry the diced carrots in the oil pan for about 2 minutes. Add diced cucumber and stir-fry slightly, then add onion, ginger and garlic and stir-fry, then serve.

4. Stir-fry the chicken breast in the oil pan until it becomes slightly discolored.

5. After the oil pan is hot, add tomato sauce and a little water to stir fry, and adjust the thickening juice in advance, which is about 1 flat spoon of soy sauce, 2 flat spoons of vinegar, a little salt and 2 spoons of sugar. Pour in tomato juice and stir fry.

6. Pour in all kinds of diced fried before, stir well and serve.