Home-cooked stir-fry: The practice of palace fried chicken

Today I will share a small stir-fry dish that I often eat at home: Gong Bang Chicken

Garnishes:

1 piece of chicken breast

1 cucumber

1 green pepper

1/2 carrot

Peanuts to taste

Ginger shredded to taste

Here's a group photo of the side dishes:

Steps:

1. Wash the chicken breast, cut it into even pieces, add an appropriate amount of salt, chicken essence, ginger shreds, soy sauce to the chicken breast, add a teaspoon of starch and mix well, marinate for 10 minutes.

2. Cut some diced carrots, green peppers and cucumbers for later use.

(Carrots are not easy to cook, can be blanched for 1 minute)

3. Soak the peanuts for 1 minute, wash and drain the water, and fry the peanuts in a cold pan with cold oil over low heat for later use.

4. Put an appropriate amount of oil in the pot, pour in the chicken breast and stir-fry until it changes color, then pour in the diced green peppers, and stir-fry until the green peppers are almost broken.

(If you like spicy food, you can put red pepper and chili sauce to stir-fry, I have children at home, so we don't eat spicy with him.) ）

5. Add carrots and diced cucumbers and continue to stir-fry, then add an appropriate amount of salt, chicken essence and light soy sauce and stir-fry evenly.

(The children at home are small and growing their bodies, so we use fewer seasoning varieties.) Here you can also add your favorite seasoning and stir-fry. ）

6. Add the fried peanuts and mix well.