1. Adjust the sauce and set aside (Korean soybean paste: 30g, Thai chutney sauce: 30g, sugar: 3g, cooking wine: 5ml, balsamic vinegar: 15ml, light soy sauce: 5ml, soy sauce: 10ml).
2. Wash and dice dried tofu, carrots, and lettuce.
3. Wash and dice chicken.
4. Peanuts and cashews are spared.
5. Cut green onions and garlic into cubes, and cut ginger into filaments.
6. Put the diced green onion, diced garlic, and ginger in the pot after the oil is cooked.
7. Add chicken
8. At the same time, add carrots and stir fry until the chicken turns white.
9. Put the diced lettuce and dried tofu into the pot and continue to fry for five minutes.
10.
Pour in the previously prepared sauce.
Add appropriate amount of warm water depending on the situation during the cooking process.
11. Stir-fry the sauce and continue to cook until 90% dry, add peanuts and cashews, continue to fry for 1 minute.
