Kung Pao Chicken
1.
Wash the chicken breasts, control the water, and cut into thin slices; add a teaspoon of light soy sauce, a small amount of minced pepper, a teaspoon of salt, and a teaspoon of starch, and marinate for 10 minutes;
2.
Dice cucumber and set aside;
3.
After the preparation of the chicken breast is done, start to fry some peanuts, heat the pan with cold oil, make sure to fry slowly, I use black skin peanuts, about 2 minutes;
4.
Cut the peanuts in half and set aside; (because the peanut coat has a certain nutritional value, I did not remove it)
5.
After frying the peanuts, with a small amount of oil on the bottom of the pan, stir-fry the chicken breasts for 2 minutes;
6.
Wait for the chicken breast to change color, put it out for later use;
7.
Add a small amount of corn oil, and add a spoonful of Lao Gan Ma!
8.
Add green onion, ginger, garlic, and chili shreds. Since a spoonful of Lao Ganma has been added, only a small amount of chili shreds is added. Stir fry for a while;
9.
Add chicken breast, stir fry for 2 minutes, add some salt;
10.
Add the diced cucumber and peanuts, stir-fry for 30 seconds, add a small amount of chicken powder, and cook!
11.
It's done!
Tips:
The fire for fried peanuts must be small!
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