Chicken breast is better stir fried with any vegetables

Chicken breast is what we often call chicken breast, chicken breast is lower in calories than other parts, but the protein content is very high, with high nutritional value, especially suitable for people who are in the best and fitness to eat. When cooking chicken breast, there is often no need to add cooking oil, and it has a very good taste by simply steaming or boiling. So when you want to stir-fry chicken breast, what dish goes well with it?

Dried tofu. Ingredients: a piece of chicken breast, half a catty of dried tofu, a cucumber, an appropriate amount of dried chili pepper, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of garlic, an appropriate amount of light soy sauce, an appropriate amount of salt, an appropriate amount of thirteen spices, a small amount of chicken essence, an appropriate amount of bean paste, a small amount of pepper, an appropriate amount of sesame oil, an appropriate amount of dark soy sauce, and an appropriate amount of monosodium glutamate.

Method: 1. Rinse the dried bean curd, rinse the chicken breast and cut into small slices;

2. Blanch the cut chicken breast and set aside, wash the cucumber and cut it into small slices, cut the green onion, ginger and garlic for later use;

3. Heat oil in a pot, add green onions, ginger and garlic, and fry dried chili peppers until fragrant;

4. When the fragrance is stir-fried, put a small amount of bean paste to fry the red oil, add the chicken breast and stir-fry a few times;

5. Add dried tofu, add light soy sauce, salt, thirteen spices, pepper and stir-fry;

6. Add less boiling water to let the dried tofu and chicken taste in;

7. Finally, add cucumber slices, chicken essence, monosodium glutamate, stir-fry a few times and then come out of the pot.

2. Stir-fried chicken breast with broccoli.

Ingredients: 300g broccoli, 100g chicken breast, appropriate amount of ginger, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of light soy sauce.

Method: 1. Cut the chicken breast into small pieces, add ginger, cooking wine, and light soy sauce and marinate for a while.

2. Cut the broccoli into about the same size, put water in the pot and boil, blanch the broccoli for 2-3 minutes, take it out and rinse it with cold water.

3. Heat the pot, put a little olive oil (maybe cooking oil can also be), add ginger and chicken breast, fry until it turns white, add blanched broccoli and stir-fry, add a little salt to get out of the pot. If it feels light, you can also add a little oyster sauce before cooking.

3. Stir-fried chicken breast with asparagus.

Ingredients: asparagus, chicken breast, pepper, salt, cooking wine, chicken essence, starch, chicken juice, shallots, shredded ginger.

Method: 1. Cut the chicken breast into cubes, add salt, pepper, cooking wine, starch and marinate for 10 minutes.

2. Cut the asparagus into sections, boil water in a pot, add salt and boil to cut off, remove and set aside.

3. Pour oil into the pot and stir-fry the marinated chicken for about 3 minutes.

4. Stir the remaining oil in the pot and the shallots and ginger until fragrant. Stir-fry the diced chicken and asparagus together for 1 minute, add a small amount of water and chicken juice and stir-fry for 1 minute, add salt, cooking wine, pepper and sugar.

Don't fry the leek chicken breast anymore and teach you the best way to make it. It's not enough to eat 5 times a week.

The chicken breast, of course, is Kung Pao Chicken.

Chicken breast is better fried with what vegetables, I think chicken breast drill beans are delicious, and some chili peppers are also fine.

Ingredients: Chicken breast 400g

Carrot root.

2 tablespoons olive oil.

1 tablespoon of cooking wine.

2 cloves of garlic 3 grams of salt.

2 scoops of starch.

2 tablespoons of soy sauce.

Onions. 1 green pepper.

Red peppers. The preparation of stir-fried chicken with mixed vegetables.

Cut the chicken breast into 2 cm cubes.

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Cut all kinds of vegetables into cubes and set aside.

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Add minced garlic, 1 teaspoon dark soy sauce, 2 teaspoons of cooking wine, ginger powder, Sichuan pepper powder, thirteen spices, a pinch of salt, 1 teaspoon of sugar, and 1 teaspoon of starch.

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Mix well and marinate for more than half an hour.

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Heat oil (the oil is less than the amount of normal stir-frying, the chicken can be stir-fried to produce oil), pour in the chicken and stir-fry after the oil is fully boiled, and then put in the carrots in turn after changing color (the carrots are fried in oil and eaten are conducive to the recovery of eyesight, so put them first), onions (fried with a strong fragrance, so the second put), chili peppers (not too spicy so put last) stir-fry, you can adjust the order according to your preferences, these four dishes are very cooked. During the period, pour a little water into the side of the pot according to the heat to prevent frying, and the vegetables can be put on the plate after cooking, and the chicken has been marinated very tender, and it is very well cooked.

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Ingredients: 1 piece of chicken breast, onion, appropriate amount of salt, a small amount of oil, appropriate amount of pepper Method: 1. Smear the chicken breast with a little pepper and salt, then cut it into small pieces and bake it in the oven; 2. Shred the onion and set aside; 3. Then heat a little oil in the pan, fry the shredded onion over low heat until it is slightly transparent, and then stir-fry the roasted chicken breast pieces together; 4. If you feel that it is not salty enough after trying saltiness, you can add salt to taste.

Stir-fried cabbage with chicken breast.

Ingredients: chicken breast, cabbage, starch, red pepper, garlic.

Seasoning: light soy sauce, oyster sauce, salt, chicken essence, sugar.

1. Prepare a piece of chicken breast, cut it from the middle, cut it into small square cubes, and the frozen chicken breast needs to be thawed and soaked in advance.

2. After cutting, put it in a bowl, add 10 grams of light soy sauce to the bottom taste, a spoonful of white wine to remove the smell, or cooking wine can also be used, grasp and mix evenly, and marinate for about 10 minutes.

3. When the time is up, sprinkle a pinch of starch into the marinated chicken breast, and mix evenly again, the starch can be adsorbed on the skin of the meat, lock the moisture, and eat more tender, and then a spoonful of cooking oil to prevent the chicken from sticking.

4. Prepare a cabbage, remove the rhizome and tear it into small pieces, rinse it with water, half a green and red pepper, cut the diamond-shaped slices for color, slice the garlic, and prepare all the pieces.

5. Heat the oil in the pot, wait for the oil temperature to be hot, pour in the marinated chicken and slide the oil, the time is about 20 seconds, and the chicken can be fished out when it changes color, the time is too long to affect the taste, so as to maintain the fresh and tender taste, shorten the time of frying in the pot, and pour more oil, at least it should be the same as the chicken.

6. Heat the oil again, pour in the garlic slices and stir-fry until fragrant, then pour in the cabbage, stir-fry quickly over high heat for 2 minutes, the cabbage must be dried dry, otherwise there is no crispiness when stir-fried, according to personal taste, add oyster sauce, light soy sauce, salt, sugar, chicken essence, stir-fry to taste.

7. Then pour in the diced chicken and red pepper, continue to stir-fry for one minute, and then you can put it out of the pot and put it on the plate.

8. The chicken breast in this way is smooth and tender, not firewood at all, fragrant and delicious, the elderly and children love to eat, especially the rice, if you also like it, then come and give it a try.

Ingredients: 85g chicken breast, 85g black fungus, 1 garlic clove, 1 egg (only egg white), 1 chili pepper, 1 teaspoon soy sauce paste.

Method: 1. Mix egg white + chicken breast for later use (leave for 15 minutes), wash the chili pepper and garlic fungus and cut it for later use;

2. Put garlic in a hot oil pan and stir-fry until fragrant;

3. After the egg white liquid is poured out, put the chicken breast into the pot and stir-fry the lid on the pot to show that it is half-cooked, and then add the fungus and stir-fry;

4. Add 1 teaspoon of soy sauce paste + chili pepper and stir-fry before serving (the longer the chili pepper is fried, the spicier it will be).

1. Fungus, ingredients: 85g chicken breast, 85g black fungus, 1 clove of garlic, 1 egg (only egg white), 1 small chili pepper, 1 teaspoon soy sauce paste.

2. Onion, ingredients: 1 piece of chicken breast, onion, appropriate amount of salt, a small amount of oil, appropriate amount of pepper.

3. Edamame, ingredients: 195 grams of chicken breast, 225 grams of edamame meat, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of starch, appropriate amount of bean paste, appropriate amount of sugar.

4. Dried radish, ingredients: 1 chicken breast, 4 dried radish, 1 fresh red pepper, 4 dried red peppers, 1 spoon of Daxi barbecue sauce, 1 spoon of cooking wine, 1 spoon of soy sauce, 1 piece of ginger, 1 piece of garlic, 1 spoon of starch.

Chicken breast and okra sautéed.

Ingredients: 300 grams of okra, 200 grams of chicken breast.

Excipients: 2 ml of oil, 2 grams of salt, appropriate amount of cornstarch, 1 ml of light soy sauce, 1 slice of ginger, 10 grams of green onions, 1 chili pepper.

The method is as follows: 1. Defrost the chicken breast, wash it, and cut it into thin slices. Add salt, oil, light soy sauce and cornstarch and mix to marinate.

2. Wash the okra, remove the stem, and cut it in the middle. Wash the green onions and peppers separately and cut them well.

3. Heat the pan, smear some oil in the pot, stir-fry the okra over medium heat until fragrant, soften, and remove from the pan.

4. Heat the pan, put salt, pour in the chicken breast, stir-fry over high heat for six ripe, then add the chopped green onions and chili peppers, and stir-fry evenly.

5. Add the fried okra to the pot and fry it, add salt and fry it all to get out of the pot.

Chicken breast and stir-fried chicken breast can be paired with shiitake mushrooms with potatoes, all kinds of green vegetables, meat and vegetables are delicious, delicious, and nourish the liver and kidneys, and enhance immunity. Chicken breast and yam will be better together, because the yam is soft and glutinous, the chicken is salty and fragrant, not only delicious but also nutritionally balanced, and the chicken can also be paired with corn and chestnut.

This depends on your own personal preferences, but there is one that seems to be very good, Kung Pao Chicken, fried with peanuts!

Chicken breast is a kind of non-feasting and healthy meat, the easiest way is to fry it, there are many ways to fry chicken breast, today I will teach you to fry chicken breast with bell peppers. Bell peppers can be fried with a lot of meat, and it is not difficult to fry chicken breasts with bell peppers, and it is full of color and flavor.

How to fry chicken breasts.

Ingredients: 250g chicken breast, 1 bell pepper, 1 garlic clove.

Seasoning: 5 grams of cooking oil, 1 gram of light soy sauce, 1 gram of oyster sauce, 1 gram of black pepper, 1 gram of salt, 1 gram of sugar, 2 grams of starch.

How to fry chicken breast:

1. Cut the bell pepper into cubes and slice the garlic;

2. Wash the chicken breast and cut it into cubes, then add sugar, light soy sauce, oyster sauce, black pepper and starch, and marinate for 10 minutes;

3. Pour an appropriate amount of oil into the pot, after the oil temperature rises, add the diced chicken breast, grind and fry until it changes color, and put it out;

4. Leave the bottom oil in the pot, add the garlic and fry until fragrant, pour in the bell pepper, chicken breast and salt, and stir well.

Tips: When cooking chicken breasts, marinate them for a period of time, which can not only remove the fishy smell of the chicken breasts, but also make the meat more tender.

Chicken breast is suitable for sautéing with chiliHere's how:

Ingredients: 150 grams of chicken breast, 1 green chili, 1 red chili, 5 grams of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of Weida Meipin's cooking wine, 1 tablespoon of June fragrant sweet noodle sauce, 2 teaspoons of salt, appropriate amount of cooking oil.

Steps: 1. Prepare the materials.

2. Wash the chicken breast and cut it into small pieces.

3. Add 1 tablespoon of Weida Mei Fine Cooking Wine and 1 teaspoon of salt, grasp and marinate for 10 minutes.

4. Cut the green and red peppers into cubes, and mince the green onions, ginger and garlic.

5. Pour an appropriate amount of cooking oil into the pot and heat it, add the green onion, ginger and garlic and stir-fry until fragrant.

6. Add the chicken breast and stir-fry until it changes color and turns white.

7. Add the green and red peppers and stir-fry until broken.

8. Add 1 tablespoon of June sweet noodle sauce.

9. Stir-fry evenly.

10. Add 1 teaspoon of salt to taste.

11. Stir-fry evenly.

12. Finished product drawing.

Chicken breast is suitable for stir-frying with green and red peppers, and the specific method is as follows:

Tools Ingredients: 150 grams of chicken breast, 1 green pepper, 1 red pepper, 5 grams of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of sweet noodle sauce, 2 teaspoons of salt, appropriate amount of cooking oil.

1. Wash the chicken breast and cut it into small pieces, add 1 tablespoon of cooking wine and 1 teaspoon of salt, grasp and marinate for 10 minutes.

2. Cut the green and red peppers into cubes, and mince the green onions, ginger and garlic.

3. Pour an appropriate amount of cooking oil into the pot and heat it, add green onions, ginger and garlic and stir-fry until fragrant, add chicken breast and stir-fry until it changes color and turns white.

4. Add green and red peppers and stir-fry until the bionic is broken, add 1 tablespoon of sweet noodle sauce next to the shed, and stir-fry evenly.

5. Add 1 teaspoon of salt to taste.

6. Stir-fry evenly, that is, the chain town can be out of the pot to enjoy the delicious chili fried chicken breast.