1. Prepare materials
2. Wash chicken breasts and cut into cubes, cut green peppers into small pieces, peel edamame, wash and drain the water, peel garlic, wash and chop, fry dried chilies into small pieces with scissors, remove the roots and yellow leaves of coriander and cut into sections for later use
3. Put the diced chicken in a bowl, add cooking wine, cornstarch, and salt
4. Grab it with your hands and marinate for about 15 minutes
5. Heat up a frying pan on high heat, add edamame and stir-fry for two to three minutes.
6. Put a pinch of salt
7. Stir evenly, fry until the edamame is 8 mature (the skin is slightly wrinkled), set aside and set aside
8. Put an appropriate amount of oil in the pot and heat on medium heat to 40% hot, pour in the chicken and stir fry
9. When the diced chicken is cooked until 7 is mature, add a little salt and stir well, then add garlic and dried chili and stir well. After the fragrant flavor, add the braised sauce and continue to fry until 8 is mature.
10. Add the fried edamame and stir well, then add the green pepper and stir-fry until cooked, then add the five-spice powder to taste, turn off the heat
11. After turning off the heat, add the coriander section, stir well and serve
Tips:When frying the diced chicken, try to stir and fry as quickly as possible. When adding the braised sauce, you can add about 20ml of water and fry together, or you can pour half a tablespoon of cooking wine and fry together when the diced chicken is just put into the pot to prevent the pot from getting stuck. ；
