Stir-fried Chicken with Sauce

Name: Stir-fried Chicken with Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Chicken breast; 80g Cucumber; 60g carrot; Some Soy sauce; Some Green onion ginger garlic; Some Cooking Wine; Some starch; a little salt; Some Sugar

by Teacher Kong teaches cooking

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

At first glance, this dish looks similar to Kung Pao Chicken. Yes, it is a popular home cooking inspired by Kung Pao Chicken.

It is classic and quick to use. There are three kinds of ingredients, and they are all very simple to handle. Chicken breast is low-fat and healthy. This method makes it tender and not woody. Cucumber is crisp and refreshing. It exists on the table every day. Carrots are rich in nutrition. , The color is bright, and it is versatile with many ingredients.

The finished product is ruddy and oily, the sauce is rich, which makes people appetite, salty and sweet, and rich in taste. With this dish, eat a big bowl of rice!

Ingredients

250g Chicken Breast
80g Cucumber
60g Carrot
Some Soy Sauce
Some Green Onion Ginger Garlic
Some Cooking Wine
Some Starch
a little Salt
Some Sugar

Stir-fried Chicken with Sauce

1. Wash the chicken breast, drain the water, cut it across the middle with a knife, and divide it into two. Then cut the chicken breast into long strips and cut into small cubes. (The diced chicken is about 1cm cube, it is too big to be cooked.)

2. Wash cucumber and dice, peel and dice carrots for later use.

3. Add salt, cooking wine, and starch to the cut chicken, stir well, and marinate for 5 minutes. (Longer marinating time will make it more delicious)

4. Heat an appropriate amount of edible oil in the pot and heat it to 7 minutes. Add the marinated chicken, stir fry until the color changes, and serve after about 3 minutes.

5. Pour a little cooking oil into the pot again to heat up, pour in the chopped green onion and minced garlic and stir fry until fragrant.

6. Pour in diced carrots and diced cucumbers, add soy sauce, and stir-fry evenly.

7. Pour in a little water and bring to a boil.

8. Add sugar and pour in the fried chicken.

9. Add light soy sauce and cook together for about 3 minutes.

10. Finally, add a little water and starch to thicken the glutinous rice flour, stir-fry evenly to get out of the pot. (The mixture of cold water and a little starch is water starch. Be sure to mix it well and pour it in.)

11. The sauce is rich and delicious~

Tips:
TIPS
1/ Replace chicken breast with chicken thigh for better taste.
2/ Do not add too much starch when thickening, save a little sauce, it is delicious for bibimbap.