Stir-fried Chicken with Sauce

Name: Stir-fried Chicken with Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Chicken breast; 1 Cucumber; Some Peanut oil; 1/2 spoon salt; 1/2 spoon Cooking Wine; 10g Sweet noodle sauce; 1 stage very light blue; 10g Yellow sauce; 1/2 spoon Sugar

by Nuan Nuan Shang

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

That night, I originally wanted to fry Kung Pao Chicken. I accidentally glanced at the sweet noodle sauce in the refrigerator before I started cooking. I decided to change from Kung Pao Chicken to Sauce Fried Chicken. Life always needs some changes. It will be more colorful, won't it?

Ingredients

200g Chicken Breast
1 Cucumber
Some Peanut Oil
1/2 spoon Salt
1/2 spoon Cooking Wine
10g Sweet Noodle Sauce
1 stage Very Light Blue
10g Yellow Sauce
1/2 spoon Sugar

Stir-fried Chicken with Sauce

1. After washing the chicken breast, remove the fascia and fat and dice, add half a teaspoon of salt, half a spoon of cooking wine, and a spoon of starch to mix well. Wash the cucumber and dice.

2. Cut the scallion into sections, 10 grams each of the sweet noodle sauce and the yellow sauce, add half a teaspoon of sugar and two tablespoons of boiled water, mix well and set aside

3. Put a little more oil in the pot than usual for cooking, add the marinated chicken and stir-fry until the color changes, then use the remaining oil at the bottom of the pot to saute the shallots

4. Pour the adjusted sauce into the pot, sauté on low heat until fragrant, add the color-changing chicken

5. Add the sliced cucumber, turn to medium heat and stir fry. When the cucumber is slightly discolored, turn to high heat to collect the juice, until the sauce is evenly coated on the chicken and it can be out of the pan.