Sautéed Chicken Breast With Sauce
Chicken Stir Fry in Sauce is a classic Chinese dish that excels in flavor, aroma, and appearance. The tender, juicy chicken breast pairs perfectly with a variety of vegetables and a rich, savory sauce, creating a dish with distinct layers of taste that will make your mouth water. This dish is not only delicious but also nutritious, making it an excellent choice for a tasty dinner. It's ideal for family gatherings or sharing with friends.
INGREDIENTS
- 7 ounces (200 grams) chicken breast, diced
DIRECTIONS
Preparation:
Remove the seeds from 1 cucumber and dice it. (about 3 minutes)
Dice 1/8 cup of carrot. (about 2 minutes)
Remove the seeds from 1 green bell pepper and dice it. (about 2 minutes)
Mince 1 small piece of ginger. (about 1 minute)
Dice 7 ounces (200 grams) of chicken breast. (about 3 minutes)
Marinating the Chicken:
In a bowl with the diced chicken, add 1/2 teaspoon salt, 1/2 egg white, and 1 tablespoon cooking wine. Mix well. (about 2 minutes)
Then add 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix until the chicken is evenly coated. Marinate for 20 minutes.
Cooking the Chicken: (about 5 minutes)
In a frying pan or wok, add 1 tablespoon vegetable oil and heat to medium-high.
Add the marinated chicken and stir-fry until it turns white. Remove the chicken and set it aside.
Preparing the Sauce: (about 3 minutes)
Leave a little oil in the pan.
Add the minced ginger and stir-fry until fragrant.
Add 1 tablespoon doubanjiang (fermented broad bean paste) and 1 tablespoon sweet bean paste. Stir well, then add 1/4 cup water. Stir until the sauce is smooth.
Combining Ingredients: (about 5 minutes)
Add the diced carrot and cucumber. Stir-fry for a few minutes until slightly tender.
Add the diced green bell pepper and cooked chicken. Stir well.
Pour in the cornstarch and water mixture, stirring until the sauce thickens.
Finishing and Serving: (about 2 minutes)
Drizzle a little sesame oil and stir to combine.
Serve hot with rice or noodles.