diced chicken with double pepper and peach kernel
By VicentaLakin
Recipe Recommendations
- chicken breast 150 grams
- green pepper 50 grams
- red pepper 50 grams
- walnut kernel 50 grams
- salt appropriate amount
- liquor 1 tsp
- vegetable oil 2 tablespoons
- soy sauce 1 tablespoon
- cornflour 1 tsp
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for diced chicken with double pepper and peach kernel
1
Prepare various materials.
2
Soak walnuts in clear water for 30 minutes.
3
Cut the green and red peppers into dice, pick up and drain the walnuts, cut the chicken breast into dice, then pickle with 1 tbsp salt, 1 tbsp oil and 1 tbsp white wine for 30 minutes, and then mix with water before putting into the pan. Stir well.
4
Put 2 tablespoons of cooking oil in the pan. When it is 60% hot, put walnuts into the pan, slowly fry over low heat until fragrant, and then serve out for later use.
5
Stir fry the cooked chicken with excess oil until the chicken is tight and white. Remove and set aside.
6
Pour a little oil into the pan, stir-fry the green and red peppers for 2 minutes, add the chicken and walnut kernels in turn, and stir well.
7
Then add 1 tablespoon of soy sauce and a little salt, stir-fry evenly and serve.diced chicken with double pepper and peach kernel Make Tips
1. After the walnuts are soaked, the peach kernels will be plump and the taste will not be so astringent.
2. The diced chicken can be marinated in advance before it becomes delicious and has a smooth and tender taste. (Mixing cornflour with water can be mixed into the diced chicken while frying walnuts over low heat.)
3. Walnut kernels must be stir-fried over low heat to be crispy, otherwise they will be burnt. I stir-fry it over low heat for about 10 minutes. (I stir-fried until the end and tasted it, and then took it out of the pan when it felt crispy.)
2. The diced chicken can be marinated in advance before it becomes delicious and has a smooth and tender taste. (Mixing cornflour with water can be mixed into the diced chicken while frying walnuts over low heat.)
3. Walnut kernels must be stir-fried over low heat to be crispy, otherwise they will be burnt. I stir-fry it over low heat for about 10 minutes. (I stir-fried until the end and tasted it, and then took it out of the pan when it felt crispy.)