Sautéed Chicken with Peach Kernels
Overview
The idea of making this dish actually came from the fact that I went out to eat not long ago. I ordered a stir-fried chicken with peach kernels in sauce. When I ate it, I found that many of the peach kernels were flavored with walnut kernels. My husband said that we should not order this kind of dish in the future. Walnut kernels can easily go bad. I thought, this dish is actually very easy to make. I must try it myself. I remember that the food in the restaurant also had diced water chestnuts in it, which tasted very good. I went to the morning market today and didn’t see anyone selling water chestnuts. In order to match the meat and vegetables and give it a nice color, I added some green peppers. Now my memory is getting worse and worse. Eat more walnuts to replenish your brain! Otherwise, it would be like going crazy! Hey!
Tags
Ingredients
Steps
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Prepare chicken breast, bell pepper, walnuts, sweet noodle sauce, green onions, ginger, and eggs
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Peel the walnuts and remove the kernels
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Bake in a preheated oven at 190 degrees for 10 minutes, take out and let cool and set aside
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Cut the chicken breast into large cubes, chop the green onion and ginger, and cut the bell pepper into small cubes and set aside
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Add corn starch and one egg white to the diced chicken and mix well with your hands
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Heat the wok, add corn oil, put the diced chicken in the hot pan with cold oil and stir-fry
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Stir-fry the diced chicken until it changes color, set it aside
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Add a little corn oil to the original pot, then add the sweet noodle sauce and stir-fry over low heat
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Add a tablespoon of sugar and continue to stir-fry
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Then add the chopped onion and ginger and stir-fry evenly until fragrant
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Add diced chicken
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Add the diced bell pepper and stir-fry evenly
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Finally add the roasted peach kernels
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Stir well and serve
