Garlic celery fried chicken breast

Materials: chicken breast a piece of garlic, half a garlic clove, garlic cloves, celery, a few dried chili peppers, dry peppercorns about 20, cooking oil 20 grams of cooking wine, Orleans barbecue material.

Practice:

1, chicken breast cut into thin slices, the meat should be melted without the state of all melted best slices, can be cut relatively thin. Cut the chicken in a bowl, add a little bit of cooking wine to grab evenly spare.

2, garlic leaves and celery stalks cut into sections and spare, prepare chili peppers, garlic pat loose and chopped spare.

3, frying pan pour oil, oil temperature when hot into the chicken pieces stir fry, meat pieces are all browned after dripping with cooking wine mix evenly.

4, put the chili pepper, pepper and garlic crushed, push the meat to the side, use the oil in the pan to fry these small ingredients.

5, then pour in the Orleans barbecue seasoning, stir fry with barbecue seasoning, no need to add other seasonings, the flavor is also very good.

6, stir fry evenly after the celery stalks and garlic cloves section of the pot stir fry evenly, garlic cloves celery chicken breast is done, out of the pot you can eat.

Personal experience:

Chicken breast I did not use the starch, directly into the pan fried, pay attention to the use of fire, fried out of the meat is very tender and delicious. If you think you can't control the fire well, you can add a little wet starch to the meat and mix it evenly, fry it in oil first, and then return it to the pan and stir fry. The operation is relatively more complicated.

The chili pepper I used is a mildly spicy type of chili pepper, the child can accept, if you can not eat chili, pepper, add some colorful peppers together with the fried is also quite good.

Orleans barbecue material directly as seasoning, stir fry color is better, the taste is also good.