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Chicken breast fried with vegetable mixture

Material:
Chicken breast 200 grams, 1 carrot, green paprica 50 grams, waternut 50 grams, 4  young corn spears, garlic 2 pieces, 1 tea spoon of white pepper powder, 1 tea spoon of sugar, 1.5 tea spoon of salt, 2 soup spoons of cooking oil, 1 tea spoon of potato/rice flour, 1 soup spoon of light soy sauce, water

Method:
1. Cut the chicken breast into small chunks. Cut the paprica into small pieces. Cut the carrot and waternut into slices. Cut the young corn spears into segments. Cut the garlic into small bits.
2. Warm the oil with a pan. Put the chicken breast into the pan. Stir-fry with quick oven until all the chicken breast pieces become white. Take the chicken breast pieces out from the pan.
3. Put the garlic bits into the pan. Stir-fry with moderately quick oven for about 30 seconds.
4. Put 5 soup spoons of water, carrot, green papirca, young corn spears and waternut into the pan. Stir-fry with moderately quick oven until the vegetables are cooked.
5. Put the chicken breast pieces into the pan. Stir-fry with moderately quick oven for about 30 seconds. Move the food into a plate/bowl.
6. Mix the rice/potato flour, 100 ml water, light soy sauce, salt, pepper powder and sugar in a pan. Cook with moderate oven until the sauce boils and becomes transparent.
7. Pour the sauce slowly and evenly on the food of step5.