This is no worse than using chicken thighs! Of course, using chicken thigh meat still has a very big advantage! But it's a pain in the ass to deal with, so this is great.

Ingredients ?

Chicken breast 1 piece

Hangzhou peppers 4 to 5

Ginger 1 slice

Garlic 3 cloves

Wine 2 spoons

Starch 1 spoon

Black pepper 1 tsp

Soy sauce 2 spoons

Oyster sauce 1 tsp

Salt half a spoon

Peanut oil in appropriate amount

How to make super tender stir-fried chicken breast ?

Dice the chicken breast by removing the membrane, add ? tsp salt, 1 tsp black pepper, add 2 tsp cooking wine, 1 tsp soy sauce and 1 tsp cornstarch. Mix well and marinate for about 10 minutes.

Dice the hang pepper, shred the ginger and mince the garlic.

Add a small amount of oil to a non-stick frying pan (an iron skillet can have a little more oil), heat the pan and add the marinated chicken breasts and stir-fry over medium heat until they are just snapped and the color turns white. Cheng out and set aside.

Re-heat the pan with oil, add ginger and garlic, stir fry until raw, add the fried chicken breast, then add a spoonful of soy sauce, a spoonful of oyster sauce, stir fry evenly out of the pan.

Tips

1, I did not put so much pepper, the ingredients seem to have millet spicy, because not too spicy, and finally finished the chicken left pepper.

2, the amount of the recipe, the spoon I am using a stainless steel spoon, a small spoon is a small spoon in the salt seasoning box. I think this with a medium chicken breast salty and light appropriate. Of course, I served it with rice.

3, when dealing with chicken breast, the size should be cut evenly, otherwise when frying, the small pieces have been cooked, the large pieces are still raw, affecting the taste of the dish. I think it's better to cut a smaller ding, one is easy to marinate in the flavor; two is fried when cooked quickly, will be more tender, fried for a long time to lose water more taste is not good.

4, the role of cooking wine is to remove the fishy, starch role is to maintain the moisture of the meat, so that the meat is more tender.

5, I am using a non-stick frying pan, so there is no starch sticky pan phenomenon. Iron pan then estimated to master the oil temperature, recommended hot pan, cold oil! Quickly slide fried try!

6, see a lot of cooks share the works do not feel the color, I do not know is the last did not put oyster sauce flavor or other reasons, my last step, put on the flavor and oyster sauce, stir frying will have uniform coloring pulp feeling, do not know that this step with the use of different frying pans have nothing to do.