How to make stir-fried diced chicken

Diced chicken is a food that many people like to eat, and it is also a food that can supplement the human body with a variety of nutrients. Many people like to eat diced chicken, and there are many ways to eat diced chicken, such as using diced chicken to cook stir-fried chicken. Stir-fried diced chicken has its own unique flavor and characteristics. Next, I will introduce to you the characteristics, cooking methods and nutritional value of stir-fried diced chicken!

1. Features of Stir-fried Chicken

Wash the cut chicken and remove all the dirt. Next, put the chopped chicken into a bowl, add soy sauce, shacha sauce, starch, brown sugar, salt and garlic and mix well. After stirring evenly, let it sit for 1 to 2 hours. (The longer the better) Step 3: After preparing the chicken and seasonings, it’s time to start frying! First, heat the oil in the pan, then pour the chicken pieces into the pan and stir-fry for 5 minutes. Then add appropriate amount of water, cover the pot and simmer for about 20 minutes

2. How to stir-fry diced chicken

1. Dice cucumber and carrot and set aside;

2. Cut the marinated chicken breast into dices;

3. Heat the pan, add some shredded ginger, and fry a handful of peanuts until crispy;

4. Add the chopped radish and stir-fry;

5. Then add the chopped chicken;

6. After the chicken is cooked, add a little cooking wine;

7. Add a spoonful of bean paste and a dried chili pepper (because my daughter doesn’t like spicy food, so put less, if you like spicy food, you can put more);

8. When the food is 80% cooked, add the diced cucumber and stir-fry for about one minute before serving.

3. Nutritional value of stir-fried chicken

Chicken contains vitamins C, E, etc., has a high protein content, a wide variety, and a high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. It also contains phospholipids that play an important role in human growth and development. It is one of the important sources of fat and phospholipids in the Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness, etc. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, activating blood circulation, and strengthening muscles and bones.

There are many varieties of chicken, but as a beauty food, black chicken is the best. It is sweet and warm in nature, and contains various ingredients such as protein, fat, thiamine, riboflavin, niacin, vitamin A, vitamin C, cholesterol, calcium, phosphorus, and iron.