Pan-fried Chicken Skewers with Seasonal Vegetables

Pan-fried Chicken Skewers with Seasonal Vegetables

1. Cut green peppers, carrots, and pleurotus eryngii into slices of the same size and thickness, mince garlic

2. Rinse the chicken breast with warm water in advance, control the water, use a blade to cut into thin and even slices, and then cut into evenly sized dices

3. 1 tablespoon of oyster sauce, 1 tablespoon of tomato sauce, 1 tablespoon of honey to make the juice

4. Add minced garlic, 1 tablespoon of starch, 2 tablespoons of oyster sauce, 1 tablespoon of Korean chili sauce, 1 tablespoon of black pepper powder, 1 tablespoon of cooking wine and mix well.

5. The bamboo sticks are blanched twice in advance with hot water, and put on disposable gloves to put the vegetables and chicken into a string

6. Brush a thin layer of vegetable oil in the pan, put the skewered vegetable skewers and fry on low heat throughout the whole process, remember to turn the bottom from time to time until the diced meat is fried until golden brown

7. After the meat skewers are cooked, brush the surface of the meat skewers with a layer of sauce prepared in step 3, and continue to cook for 1 minute.

8. Sprinkle an appropriate amount of cooked white sesame seeds on it and serve