1. Prepare the required ingredients
2. Cut the chicken breast into small pieces, add two spoons of cooking wine, 2 spoons of water starch, and marinate for 10 minutes
3. Cut cucumbers and red peppers into small pieces about the size of chicken breasts, and cut green onions into horseshoe shapes
4. Seasoning sauce: put a spoonful of bean paste in a small bowl
5. Add two spoons of tomato sauce
6. Put another spoonful of chili sauce, mix the "three sauces" evenly, and the three sauces are ready
7. Pour hot oil into the pot. When the oil temperature is 50% hot, put the marinated chicken into the medium-low heat and fry it quickly.
8. When the chicken starts to turn white, add the mixed "three sauces"
9. Turn to high heat and stir fry quickly
10. When the chicken is coated in the sauce, throw in the green onion
11. Pour in diced cucumber and diced red pepper
12. Stir-fry evenly, turn off the heat, add a little MSG and stir well.
Tips:1. The chicken breasts are very cooked. This dish is a fast-handed dish. Except when the chicken is fried, the fire should not be too high. After adding the sauce and vegetables, it must be fried quickly! Cucumbers and peppers are both vegetables that can be eaten raw, so they are basically cut off and should not be fried for too long;
2. If the diced chicken is paired with vegetables that are not easy to cook, be sure to serve the cooked diced chicken first, and stir-fry the vegetables until they are cooked, then pour the diced chicken and stir-fry quickly. Don’t fry the chicken for a long time. It's not tasty, stuffy teeth.
