Kung Pao Chicken
by You are my apple
Favorite
Difficulty
Easy
Time
5m
Serving
2
my favourite.
1. Wash the carrots and green peppers and dice, and dice the chicken breasts.
2. Fry the peanuts, green peppers, carrots and chicken breasts separately.
3. After the oil is hot, add Pixian bean paste and stir fry for a fragrant flavor.
4. After the aroma comes out, put all the ingredients in the pot and fry together, then add salt, vinegar, sugar, light soy sauce, and cooking wine.
5. Stir fry a few times, thicken the starch with water, and it will be out of the pot.
Tips:Because the raw materials are cooked after being oiled, there is no need to fry them for too long.
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