Chicken with Colorful Pepper and Cashew Nuts

Overview

Friends who have made stir-fried chicken must know that it is easy to stick to the pan when making this dish. If not, it will be all over the pan, making the finished product look messy and unappetizing. Then it is also very miserable when washing the pan, and it is very difficult to clean. The best way to solve the problem of sticking pans is to use non-stick pans to do it with absolutely zero failure. Today I used the newly purchased Meiya non-stick pan to fry the diced pepper and cashew nut chicken. The effect was great. I only used 20 grams of corn oil after frying this dish. It is very in line with today's health concept of less oil and less salt! Otherwise, as the old saying goes, if a worker wants to do his job well, he must first sharpen his tools!

Tags

• hot dishes
• home cooking
• zhejiang cuisine
• old man
• dinner with friends
• summer recipes
• lunch
• chicken breast
• colorful pepper
• cooking wine
• corn oil
• cucumber
• egg white
• light soy sauce
• onion and ginger
• raw cashews
• starch
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare the ingredients: chicken breast, raw cashews, colored peppers, cucumbers, onions and ginger, eggs, salt, light soy sauce, cooking wine, and starch.

   

2. 2 First, wash the ingredients, dice the bell peppers, cucumbers and chicken breasts, mince the onions and ginger, and separate the yolks and whites of the eggs.

   

3. 3 Put 10 grams of corn oil in the wok, pour the cashews in and turn on the heat, heat over low heat and stir-fry the cashews.

   

4. 4 When you see the cashews stir-fried until slightly yellow, take them out and let them cool for later use. (Because there will still be residual heat, don’t wait until you see the right color before serving it out, otherwise it will become a fire.)

   

5. 5 Add 10 grams of cooking wine to chicken breast

   

6. 6 Add 5 grams of light soy sauce and grab it with your hands

   

7. 7 Then add 8 grams of starch and half an egg white, and use your hands to evenly coat the starch (you must use your hands to get the best results.)

   

8. 8 Take a small bowl to blend the bowl juice, add 8 grams of starch, 10 grams of light soy sauce, 5 grams of cooking wine, 2 grams of salt and appropriate amount of water and mix well.

   

9. 9 Heat the wok, add 10 grams of corn oil, add the diced chicken and stir-fry until all the diced chicken changes color and turn white, put it on a plate and set aside.

   

10. 10 No need to add oil to the original pot, use the remaining oil from stir-frying the diced chicken and stir-fry the minced onion and ginger

    

11. 11 When the onion and ginger are fragrant, add diced cucumber and diced bell pepper and stir-fry

    

12. 12 Stir-fry for a few times, then add the fried diced chicken and stir well

    

13. 13 Add the blended bowl juice and stir-fry evenly

    

14. 14 When you see that the soup has thickened, add the fried cashews and mix well

    

15. 15 Add a few drops of sesame oil, stir well, turn off the heat, serve!