Stir-fried Chicken Breast with Seasonal Vegetables
1.
Prepare the ingredients
2.
After washing the green peppers and carrots, cut into small cubes and set aside
3.
Wash the chicken breasts and cut them into cubes, the size of which is about the size of a thumb fingernail.
4.
Put the chopped chicken into the plate, add green onion, ginger, cooking wine, salt, sugar and cornstarch, gently grab and mix evenly; then pour some cooking oil to lock the surface water, and marinate for 10 minutes
5.
Heat the wok, pour the cooking oil, the amount of oil is a little bit more, first saute the scallions and ginger, then add the marinated chicken
6.
Turn on medium and low heat, quickly fry until the chicken is discolored and broken, then turn off the heat and bring it out
7.
Re-pour the oil in the wok, add the washed edamame, stir fry a little to change the color
8.
Add a little water and salt, cover and cook for 2~3 minutes until the edamame is ripe
9.
Add the cut green peppers, carrots, and chicken diced that have just been fried, and then add a little soy sauce to add color and freshness
10.
Finally, turn to high heat, collect the juice and color it, it's delicious without using MSG or chicken essence.
Tips:
1. Add scallion, ginger, cooking wine, salt, sugar and cornstarch to the chicken in advance, then pour some cooking oil, lock the surface water, and marinate for 10 minutes; this step makes the chicken smooth and tender while increasing the bottom taste .
2. Fry the marinated chicken with medium and low heat with oily oil. The diced chicken fried in this way is tender and tasteful and not easy to stick to the pan.
