1. Cut chicken breasts into cubes and thaw them in cold water (I bought frozen chicken breasts in the supermarket. It is faster to cut and defrost, and the whole piece is also very easy to cut after thawing a little).
2. When the chicken breast is thawed, wash the vegetables. I cook a corn in advance, put it in a fresh-keeping bag and put it in the refrigerator, and peel it while watching TV. If it is troublesome, you can cut it with a knife. I cut one of the carrots before I thought of taking pictures.
3. When cutting vegetables, boil water in the pot, first cut the carrots and cut them into cubes the same size as the chicken breast.
4. After the water is boiled, add the carrots to blanch the water first. The carrots need to be boiled a bit more, because they are harder, about 5 minutes, and the hardness can be determined according to your own taste. Cut other vegetables in the meantime.
5. Cut the broccoli, I thought about it later, the broccoli should be blanched first and then cut a little better.
6. Finally blanch the chicken.
7. Scoop up, add cooking wine, light soy sauce, black pepper, and oyster sauce.
8. Mix well and set aside.
9. Cut the okra.
10. Blanched carrots and broccoli.
11. Corn and okra do not need to be blanched.
12. Heat the pan with cold oil and add some olive oil.
13. Fried chicken.
14. Stir-fry for a while, add the diced carrots, and continue to stir-fry.
15. Add broccoli.
16. Add okra, because okra does not need to be fried for too long.
17. Add corn.
18. Add oyster sauce, salt, and black pepper before serving, and stir fry to get out of the pan. After serving, sprinkle some black pepper on the surface to make it look better.
Adjust the length of time for blanching vegetables according to personal taste.
Use olive oil to lower calories.
You can add your favorite vegetables.
Keep seasoning as simple as possible.