Several ways to make chicken breast, delicious and not fat, hurry up and collect it

Sauté chicken breast.

Ingredients. 250g chicken breast

7 peppers. Method steps.

Wash the peppers (I make a lot of people eat them, so you can reduce them as appropriate) and wash the chicken breasts.

Shred the pepper and slice the chicken breast (if you also shred, you are afraid that it will be fried).

Put oil in a pan and sauté the ginger and garlic until fragrant. (The dried chili pepper is just one left, throw it in), add the chicken slices, stir-fry to change color. Chicken steak aside, add shredded pepper and stir-fry.

Add salt, chicken essence and soy sauce to taste and add color, stir-fry evenly to taste.

Cook and remove from the pan and serve. It's still very fragrant!

end precautions.

In fact, there is nothing to pay attention to, the heat is bigger, and the stir-fry is very delicious.

Prepare the ingredients: chicken breast, green pepper, light soy sauce, starch, carrots, green onions, oil, oil, salt.

1. Cut the chicken breast into large slices about thick. Add 2 tablespoons of light soy sauce and 1 tablespoon of starch to the sliced meat, mix well and marinate for 20 minutes. Wash the green peppers and cut them into triangular pieces, cut the carrots into thin slices, and chop the green onions.

2. I used a pan. Pour in the oil, fry until pepper and add the chicken slices. On high heat, keep turning with chopsticks. Fry the chicken for about 5 minutes, shrink the chicken slices, and get oil out of the pan until the chicken is 8 medium rare.

3. Add carrot slices and green pepper cubes and stir well. Add a spoonful of oyster sauce and a teaspoon of salt. Stir-fry evenly to taste. Finally, add chopped green onions and stir well.

Ingredients: 1 piece of chicken breast, appropriate amount of green onion, ginger and garlic, appropriate amount of black pepper, a little salt, appropriate amount of light soy sauce, 1 spoonful of oyster sauce, appropriate amount of honey.

1: Gently beat the chicken with a mallet, cut the chicken breast in half, and then beat it with a mallet;

2: Put the chicken breast in a large bowl, pour light soy sauce, cooking wine, oyster sauce, honey and a small amount of olive oil into the bowl, then add minced garlic, pepper and a little salt, after a 360-degree horse killing, seal the plastic wrap and marinate for 15 minutes;

3) Pour oil into the pan, put the chicken breast in the hot oil, turn it over after one side is slightly charred, and then pour the sauce of the marinated chicken breast into the pan;

4: Cover the pot and simmer for 10 minutes, wait until the soup is almost ready, and you can take it out! Sprinkle with a little lemon juice and enjoy your own treat

<> "Four Ways to Eat Chicken Breast."

Pan-fried chicken breast.

Method:11 spoonful of light soy sauce, 1 spoonful of oil, appropriate amount of pepper, 1 spoonful of starch, stir well and marinate for 10 minutes.

2.Fry in a nonstick pan with little oil until golden brown on both sides.

3.Cut the high eggplant and garlic slices and chili noodles to eat.

Chilled chicken breast shreds.

Method:1Boil the chicken breast, ginger slices, cooking wine for 25 minutes, and remove it.

2.Garlic, chili flakes, millet peppers, sesame seeds, a little hot oil, add 2 tablespoons of light soy sauce, a spoonful of black vinegar, a spoonful of oil, and stir with an appropriate amount of water.

3.Shred the cucumber, tear the chicken breast into shreds, pour in the sauce, stir well, stir and serve.

Cool sour and spicy chicken breast.

Method:1Chicken breast, inversely sliced, baking soda, marinate for 10 minutes, wash off a spoonful of starch, and an appropriate amount of black pepper.

2.Millet pepper, minced garlic, sesame pepper noodles, drizzled with hot oil, 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oil, half a spoon of white sugar, half a tablespoon of salt.

3.After blanching, remove and pour in the sauce.

Low-calorie sweet and sour meat.

Method:1Sliced chicken breast, a spoonful of cooking wine, a spoonful of salt, a spoonful of sugar substitute, one egg white, one spoonful of starch, marinate for 15 minutes.

2.Fry in little oil until browned and pour in the sauce.

3.Sauce: 4 tablespoons of fanqi plum ketchup, a spoonful of vinegar, a spoonful of starch, an appropriate amount of sugar substitute, a small half bowl of water, stir-fry evenly.

<> "Spicy Bullfrog. Bullfrog with salt, light soy sauce and pepper.

Marinate in cornstarch for 15 minutes.

Stir-fry with little oil until lightly browned.

Stir-fry ginger, garlic and pickled pepper.

Add 1 tablespoon chopped pepper.

Pour in half of the beer and 1 scoop of light soy sauce.

Add half a scoop of dark soy sauce.

Pour in the bullfrog. In pour the green and red peppers add a pinch of salt and oil.

Finish with some basil leaves.

Stir-fry evenly and it's ready to go.

Sweet and sour chicken breast.

1 tablespoon of cooking wine, 1 tablespoon of ahu light soy sauce, 1 egg white, a little five-spice powder, grasp well and marinate for 20 minutes.

4 tablespoons tomato paste, 1 tablespoon of aged vinegar, 3 tablespoons of sugar, 2 tablespoons of water, stir well and set aside.

Prepare half a bowl of cornstarch meat cubes and coat evenly.

Heat the oil and fry until golden brown and remove from the pan.

Bring the sauce to a boil until bubbling.

Pour in diced meat, stir-fry evenly, open and eat.

Cumin potato chips.

White sesame cumin, powder, chili pepper noodles, cumin.

Wash and slice the potatoes.

Fry in little oil until golden brown on both sides.

Add 1 scoop of light soy sauce.

Pour in the condiments and stir-fry.

Stir-fry evenly, sprinkle chopped green onions out of the pan.

Cold preserved eggs. Prepare the ingredients.

Stir-fry the green peppers until they are broken.

Stir-fried shallots and garlic, ginger and millet are spicy.

Stir-fry the preserved eggs a few times.

In pour in the green peppers.

Add a little chicken essence and salt and stir well.

Finally, add some coriander and stir-fry evenly before cooking.

Here's how:Ingredients: chicken breast, 1/2 tablespoon salt, 4 tablespoons cooking wine, 3 tablespoons starch, egg white, 2 drops oil.

1. Pour half a spoon of salt, 4 spoons of cooking wine, 3 spoons of starch, egg white, 2 drops of oil into a bowl, and stir well.

2. Prepare the chicken breast.

3. Cut into small strips.

4. Put it in the marinade and marinate for about half an hour.

5. Prepare the sauce: Put a little water in a bowl, pour in half a spoon of sugar, 1 spoon of vinegar, 1 spoon of cooking wine, 2 spoons of soy sauce, two spoons of bean paste, and an appropriate amount of white sesame seeds and stir well.

6. Cut the green onion, ginger and garlic.

7. Stir-fry ginger and garlic until fragrant.

8. Pour in the meat strips.

9. Fry until discolored.

10. Pour in the sauce.

11. Mix well and reduce the juice over high heat.

12. Finally, put chopped green onions before turning off the heat.

13. a finished product.

Try grilled chicken breast, clean and hygienic, in addition to making fried chicken, fragrant grilled chicken breast is also a delicious method.

Fried chicken cutlets. Preparation] 2 pieces of chicken breast, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, appropriate amount of oyster sauce, 1 tablespoon of sugar, appropriate amount of five-spice powder, appropriate amount of Sichuan pepper powder, appropriate amount of cumin powder, 1 egg white, 1 tablespoon of starch.

1. First slice the chicken breast into a large piece, put the chicken breast on the board, first cut down the knife at a thickness of one-third from the top surface, and slice it from right to left parallel to the tabletop, do not cut off when the slice reaches the edge, and then take a look at the small piece of the slice. If the joint is too thick, make it thinner.

2. After the slice is finished, turn the chicken breast over, and then according to the same method, also knife the knife from right to left at one-third of the thickness position, and do not cut off the edge when the slice is reached, and turn the two pieces down into a large and thin piece of meat at the same time.

3. Knock the chicken breast with the back of the knife so that the chicken steak will be more tender.

4. Cut some minced garlic, ginger slices, and green onions.

5. Find a bowl with a flat bottom and a little depth, spread the chicken breast in the bowl, add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, an appropriate amount of oyster sauce, 1 tablespoon of sugar, an appropriate amount of five-spice powder, an appropriate amount of Sichuan pepper powder, and an appropriate amount of cumin powder. Then add the egg whites of an egg, 1 tablespoon of starch, add the green onions, ginger slices and minced garlic.

6. Grasp the seasoning well, mix the seasoning well, and rub the chicken breast vigorously to let the chicken breast fully absorb the flavor of all the seasonings. After mixing well, cover with plastic wrap and put it in the refrigerator overnight to let the chicken breast slowly absorb the flavor of the seasoning, so that the fried chicken steak is not only flavorful, but also juicy and tender.

7. After refrigerating overnight, open the plastic wrap. Prepare a flat plate and top the dish with sweet potato flour, preferably coarsely grained sweet potato flour, which will make the skin crispier when fried.

8. Take the chicken breast out of the bowl and shake off the minced garlic and green onion on the surface. Put the chicken breast directly into the dry sweet potato flour, press hard to evenly coat the chicken breast with sweet potato flour, turn it over repeatedly, do not fall down all the gaps, and push forward with your fingers while wrapping the flour, so that there is as much sweet potato powder on the surface of the chicken breast as possible.

9. After wrapping the flour, lift the chicken steak up, gently shake off the dry powder on it, and put it aside for a few minutes to regain moisture, so that the dry powder absorbs water and sticks more firmly, ensuring that the flour will not fall off when frying in the oil pan.

10. Find a larger pot, the diameter is larger than the size of the chicken chops, pour more oil into the pot, burn the oil to six colors, lift the chicken chops into the oil pan, do not turn them first, let the chicken chops fry and set.

11. After frying and shaping, use a clip to take out the chicken cutlets, control the oil, and put it on a plate for later use. The oil in the pan is then heated, and when it is 80% oil, the chicken chops are refried in the oil to make the chicken steak more crispy.

Steps to prepare sweet and sour chicken breast.

1.2 pieces of chicken breast, washed.

2.Cut into strips.

3.Add ginger, cooking wine, salt and chicken bouillon, a little pepper and starch.

4.Mix well and marinate for 20 to 30 minutes.

Chicken breast can be used to make chicken cutlets, can also be used to make chicken corn, and can also be directly made into kung pao chicken, all of which are delicious.

You can also make such chicken rice.

The chicken breast is super delicious.

Teach you how to make chicken breast.

Delicious food takes time to settle.

1. You can make fried bean sprouts with chicken breast, which is simple and delicious.

2. Ingredients: 200 grams of chicken breast, 150 grams of mung bean sprouts, 1 red pepper, 1 green pepper. Seasoning: 2 tsp sesame oil, 1 tsp salt, 1 2 tsp sugar, 1 2 tsp monosodium glutamate.

3. Cut the chicken breast into thin strips, put it in boiling water to cook, and remove it; Wash and shred green and red peppers for later use;

4. Blanch the green wuliang bean sprouts in boiling water, quickly remove and drain the water;

5. Put the bean sprouts, shredded chicken and shredded chili peppers into a bowl together, add refined salt, monosodium glutamate, tangerine and sugar, mix well, and drizzle with sesame oil.