Bell Pepper Cashew Chicken Diced

Name: Bell Pepper Cashew Chicken Diced
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Chicken breast; 100g Raw cashews; 2g salt; 15g Soy sauce; 15g Cooking Wine; 16g starch; 1/2 Egg white; 1/2 root Cucumber; 60g Bell peppers; 10g Green onion ginger; 20g Corn oil; A few drops sesame oil

by Love braised pork

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Friends who have cooked fried chicken must know that cooking this dish is easy to stick to the pan. If it is not, it will be a mess. It makes the fried product look messy and loses appetite. Then it is very sad when washing the pan. , Very difficult to clean. The best way to solve the sticky pot problem is to use a non-stick pot to do it, with absolutely zero failure.
Today I made the chicken with pepper and cashew nuts using the newly purchased Meiya non-stick pan. The effect is great. After frying this dish, I only used 20 grams of corn oil, which is in line with today's healthy concept of less oil and salt! Or the old saying goes that if you want to be good at work, you must first sharpen your tools! "

Bell Pepper Cashew Chicken Diced

1. Prepare the ingredients: chicken breast, raw cashew nuts, colored pepper, cucumber, green onion ginger, egg, salt, light soy sauce, cooking wine, starch.

2. First, wash the ingredients, dice the colored pepper, cucumber and chicken breast, mince the green onion and ginger, and separate the egg yolk and egg white.

3. Put 10 grams of corn oil in the wok, then pour the cashews into the fire, and stir-fry the cashews over low heat.

4. When the cashews are stir-fried until they are slightly yellow, they will be served and let cool for later use. (Because there will be residual heat, don't wait until you see the color is right before serving, it will become a big fire.)

5. Add 10 grams of cooking wine to chicken breast

6. Then add 5 grams of light soy sauce and grab it with your hands

7. Then add 8 grams of starch and half of the egg white by hand and evenly sizing.

8. Blend the juice in a small bowl, add 8 g starch, 10 g light soy sauce, 5 g cooking wine, 2 g salt and appropriate amount of water and mix well.

9. Heat up the wok, add 10 grams of corn oil, then add the diced chicken and stir fry. When you see that all the diced chicken has changed color and turn white, put it on the plate for later use.

10. You don’t need to add oil to the original pot. Use the remaining oil of the fried chicken and minced green onions and ginger

11. After the onion and ginger are fragrant, add the diced cucumber and diced pepper and stir fry

12. Stir fry a few times, add the fried chicken and stir well

13. Add the blended bowl of juice to it and stir fry evenly

14. When the soup is thick, add the fried cashews and stir well

15. Add a few drops of sesame oil, stir well, turn off the heat, set it up and eat!

Tips:
When the chicken is puree, it is better to grab it with your hands.
2 When stir-frying the cashew nuts, be sure to start with a low heat in a cold oil pan, otherwise it will be easy to batter.
3 If you hate sesame oil, please ignore the last step.