Name: Big Meal! Kung Pao Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Chicken breast; 1/2 piece Cucumber; 1/2 piece carrot; 1 piece Peanuts; 1/2 spoon Cooking Wine; 1 tablespoon Chopped chives; 50g Pixian Doubanjiang; 30g Vegetable oil; 1 tablespoon Soy sauce; 1 point salt; 1 piece Egg white; 1 tablespoon Sugar; 1 tablespoon Oyster sauce; 1 tablespoon corn starch

Big Meal! Kung Pao Chicken

by Diwu nine days

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Kung Pao Chicken is a super dish that everyone in the family likes very much. The fragrant and crunchy peanuts, with tender chicken breasts, and beautifully colored carrots and cucumber diced, are really perfect!

Big Meal! Kung Pao Chicken

1. Dice the chicken. Use 1/2 spoon of cooking wine and 1 spoon of light soy sauce. A little salt. Stir a little cornstarch, add an egg white and stir well. Marinate the chicken for 15 minutes.

2. One spoonful of sugar and one spoonful of vinegar. Mix one spoonful of cooking wine, one spoonful of oyster sauce, two spoonfuls of water, one spoonful of cornstarch, and then add a spoonful of chopped chives. spare.

3. Dice carrots and tomatoes for later use.

4. Ready to use, Pixian Doubanjiang. A small handful of peanuts, fried fragrant and peeled.

5. Heat the pan and put the bottom oil, put the chicken diced in the pan.

6. Stir fry until the diced chicken is completely discolored, pour out and set aside.

7. Pour the prepared Pixian bean paste into the pot and stir-fry evenly, pour the diced carrots and stir-fry until soft, add the diced cucumbers, and stir-fry evenly.