1. Fried chicken breast with tomato
Ingredients: chicken breast, tomato, starch, pepper, oil, salt and sugar.
Practice: Wash the chicken breast and pat it with the back of a knife to break the fiber of the chicken breast, which will make the chicken breast more tender. Then slice the chicken breast, put it in a clean bowl, add starch, salt and pepper, stir and marinate for 10 minutes, and cut the tomatoes into pieces. Put the oil in the hot pot and cool it. When the oil temperature rises, quickly pour in the chicken pieces, so that the oil can evenly wrap all the chicken breasts and reduce the phenomenon of sticking to the pot. Stir-fry the chicken until it changes color, then add the tomatoes, stir-fry over high heat, then turn to low heat, add some salt and sugar to taste, and serve.
2. Chicken breast in oyster sauce
Ingredients: chicken breast, oyster sauce, soy sauce, cooking wine, starch, pepper and Chili powder.
Practice: Wash the chicken breast and pat it on both sides with the back of the knife, cut it into thin slices and put it in a bowl for later use. Add some soy sauce, cooking wine, starch, pepper and Chili powder, stir well and marinate the chicken breast, then cover it with plastic wrap and put it in the refrigerator for one night. The next day, take a wok and preheat the oil. When the oil is 80% hot, pour in the marinated chicken breast, stir fry over low heat, and then add a little oyster sauce to continue stirring. After frying, you can put it on a plate and take it out of the pot. Tender chicken breast with fresh and sweet oyster sauce, not to mention how delicious it is. These three methods are relatively simple, so the fitness party should do it quickly and never have to eat hard firewood and chicken breast again. In fact, there are still many ways to make chicken breast. If you master the secret of beating and frying chicken breast, you can make more flavors of chicken breast.
3. Fried chicken breast with garlic and honey
Ingredients: chicken breast, garlic cloves, honey. Olive oil, salt and pepper.
Practice: Wash the chicken breast, pat it with the back of a knife to break the fiber of the chicken breast, then sprinkle some pepper and salt and marinate it for about 15 minutes. At the same time, you can start to prepare the sauce, chop the garlic cloves into minced garlic and put them in a small bowl, add a spoonful of honey and two or three drops of olive oil, and then stir them evenly with chopsticks. Then spread the chicken breast flat on the plastic wrap, spread the sauce evenly on both sides of the chicken breast with a brush, wrap it, and put it in the refrigerator for one night. The next day, take a clean non-stick pan (be sure to use a non-stick pan) to preheat it. There is no need to drain oil. Pour the chicken breast and sauce directly into the pot, cover the pot and fry the chicken breast over low heat. Remember to turn it over. Stir-fry for about ten minutes is enough. Don't fry the chicken breast, or the meat will be burned as firewood. The fried chicken breast can be sprinkled with lemon juice and served with vegetables, which is more refreshing.