1. Cut the chicken breast into small cubes, add salt, cooking wine, pepper, and starch, and marinate for 10 minutes.
2. Dice cucumber and carrot. Slice ginger and garlic.
3. Add an appropriate amount of water to the sweet noodle sauce, soybean sauce, and sugar, and stir to form a sauce.
4. When the oil in the pan is hot, fry the chicken in warm oil until the chicken is white and serve.
5. Add the diced carrots, stir fry, and serve.
6. Add the remaining oil in the pot, add ginger and garlic until fragrant.
7. Add the sauce and stir fry until thick.
8. Quickly add the diced chicken, diced cucumber, and diced carrots and stir-fry evenly.
9. The finished product is loaded onto the plate.
Tips:The chicken breast must be warm, oily and fried to be tender. When the sauce becomes sticky, add the ingredients and let the sauce cover the ingredients.
