1. Cut the chicken breast into cubes, dice cucumber and carrot separately, and fry the cashew nuts in oil in advance and let cool for later use.
2. Slice ginger and garlic, and set aside dried chili.
3. Wrap the diced chicken with a small amount of starch and set aside.
4. Take a small bowl, put starch, soy sauce, a drop of light soy sauce, a small amount of water with chopsticks and stir into water starch for later use.
5. Heat the pan with cold oil, put the chicken cubes wrapped in cornstarch into the oil pan and stir-fry over high heat to change the color, set aside.
6. Put oil in the pot again, add the ginger, garlic, and dried pepper to fry to create a fragrance.
7. After frying the aroma, add the diced carrots, stir-fry for a while and then add the diced cucumbers.
8. After the carrots and cucumbers have changed color after being fried, add the fried chicken and stir-fry them quickly.
9. Pour in the prepared water starch, medium and low heat, and then add cashew nuts. When there is not much juice left in the pot, you can quickly remove it from the pot.
Tips:1. The amount of water starch must be adjusted properly, too thin or too thick will directly affect the taste of the whole dish.
2. You don't need to put too much in the soy sauce. For the sake of color, too many soy sauces will not only stick to the pot but also make the color of the whole dish look very dark.
3. Cucumbers and carrots don't need to be fried too much. These two dishes can be eaten raw. Adding them to the chicken will increase the taste and taste more delicious.
