Chicken breast cut into small Ding Sheng bowl, green and red pepper diced alternate.
Dispose of wine, soy sauce, salt, sugar, and cooking oil in chicken breasts (eat less cooking oil when marinated, so that the meat is tender and tender), marinate for about half an hour. Drain the water, put two tablespoons of starch, and mix well.
Heat the oil, stir in the marinated chicken breast, stir fry the chicken breast, and let the chicken diced shrink.
Put in green and red peppers, don't fry for too long (to prevent getting old), add chicken essence before the pan.
1. I was making curry rice recently, so I bought chicken breast and used it directly. It can be fried with chicken legs or other parts of chicken. 2. Thanks to the little love tips provided by Xiaofen students: put some cooking oil when marinating meat, so that the meat is very tender.