Method: Take tender chicken breast, pat loose meat, put a 3 mm square cross pattern, then cut into 2 cm square pieces, add salt, soy sauce and wet starch and mix well. Stir-fry peanuts, cool, peel, and cut dried peppers into 2 cm long sections. Put sugar, vinegar, soy sauce, monosodium glutamate, broth and wet starch together in a bowl to make a sauce. Heat the base oil in the pan, first add pepper, stir-fry until fragrant, then take out pepper, then add dried red pepper and stir-fry until brown, add diced chicken and stir-fry until fragrant, then add ginger, garlic and chopped green onion, quickly pour in the sauce, and add peanuts into the juice and stir-fry evenly.