1. Cut the chicken into small cubes, add sugar, salt, cooking wine, and starch to taste for 20 minutes and set aside
2. Peanuts
3. Water chestnut, green and red peppers, cut into cubes
4. Scallion, ginger, dried chili, cut into small pieces
5. Add sugar, pepper, salt, starch, and broth to the sauce and set aside
6. Pour the cooking oil in the cold pan and pour in the peanuts and stir fry until the color changes and it comes out of the pan
7. Peanuts cool and ready to use
8. From another pot, pour the cooking oil until 70% hot, pour in the diced chicken, stir fry, change the color, remove and set aside
9. In a separate pot, pour edible oil with green onion, ginger, garlic, and dried chili into a frying pan, pour into the diced chicken and stir fry, then pour in the water chestnut, green and red pepper and continue to fry, and then pour in the mixed juice.
10. Pour in peanuts, stir fry, add a little chicken essence and drizzle with sesame oil, serve
11. Out of the pot and plate
