漫游的Alice
1、Prepare a piece of chicken breast, cucumber, carrot and peanut, and dice chicken breast, cucumber and carrot.
准备好鸡胸肉一块、黄瓜半根、胡萝卜半根、去皮花生米一把，将鸡胸肉、黄瓜、胡萝卜切丁。
2、Put a spoonful of fish sauce into the chicken breast.
鸡胸肉中放入一勺鱼露。
3、Put a spoonful of starch in the chicken breast.
鸡胸肉中放入一勺淀粉。
4、Grab chicken breast with fish sauce and starch and marinate for 10 minutes.
将鸡胸肉与鱼露、淀粉抓匀，腌制10分钟备用。
5、In a small bowl, mix 30g water, 3G starch, 2G sauce, 20g sugar and 15g vinegar.
在小碗中放入水30g、淀粉3g、味极鲜酱油2g、糖20g、陈醋15g搅匀备用。
6、Heat the pan with proper amount of oil.
锅中放入适量的油烧热。
7、Put the chicken breast into the pot.
将鸡胸肉放入锅中。
8、Stir-fry the chicken breast until it discolors, then put it in a pan and set aside.
将鸡胸肉翻炒至变色，出锅装入盘中备用。
9、Heat oil in a pan and stir-fry onions.
锅中放入适量的油烧热，放入洋葱丁炒香。
10、Stir-fry cucumber, carrot and bean paste for a moment.
放入黄瓜、胡萝卜、豆瓣酱翻炒片刻。
11、Stir-fry onions and garlic slices for a moment.
放入葱花、蒜片翻炒片刻。
12、放入鸡胸肉翻炒均匀。
Stir-fry chicken breast evenly.
13、淋入调好的酱汁，翻炒几下。
Pour in the sauce and stir-fry for a few times.
14、倒入花生米，翻炒片刻即可。
Pour in the peanuts and stir-fry for a moment.
15、出锅装盘，撒上少许香葱末。
Disk out and sprinkle with a little shallot.
秋刀鱼与禹
Ingredients: 1lb boneless-skinless chicken breasts (cut into 1” pieces) 1 tablespoon cornstarch 2 teaspoons sesame oil 3 tablespoons green onions (chopped) 3 garlic cloves (minced) ½ teaspoon crushed red pepper flakes ½ teaspoon powdered ginger 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons sugar 1/3 cup dry roasted peanuts Cooking Instructions: Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok. Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds. Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok. Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions ifdesired and serve over white rice.
糊涂妞呀
Chinese Recipe : Kung Pao Chicken( 宫保鸡丁)Ingredients(材料):3/4 lb. chicken, boned and skinned 2 tbsps. oyster sauce 2 1/2 tbsps. cooking oil 8 small dried red chilies 4 tsps. minced garlic 2 stalks celery, diced 1/2 red bell pepper, cut into 1−inch squares 1 can (8 oz.) bamboo shoots, sliced and drained 2 tsp. cornstarch dissolved in 1 tablespoon water 1 tsp. cornstarch 1/3 cup roasted peanuts Sauce:3 tbsps. Chinese rice wine or dry sherry 1/4 cup Chinese black vinegar or balsamic vinegar 1/4 cup chicken broth 1 tbsp. soy sauce 2 tbsps. hoisin sauce 2 tsp. sesame oil 2 tsps. chili garlic sauce 2 tsps. sugarDirections: Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes. Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
会飞的小马123
也可以spicy diced chicken with peanuts， 或 sauted chicken cubes with chilli and peanuts。
