Main Ingredients:
Chicken breast meat: 400g; Red bell pepper: 1; Snow peas: 50g; Spring onion: 1 stalk; Ginger: as needed; Garlic: as needed; Sichuan peppercorns: 10 pieces.
Additional Ingredients:
Starch: 2 tablespoons; Light soy sauce: 1 tablespoon; Salt: as needed; Doubanjiang (chili bean paste): 1 tablespoon; Cooking wine: 1 tablespoon; Sunflower oil: as needed.
Taste: Savory; Cooking Method: Stir-fry; Time: 20 minutes; Difficulty: Easy.
#Spring Vegetables# Colorful Bean and Chicken Stir-Fry Cooking Steps
Prepare the necessary ingredients.
Julienne the ginger and garlic, cut the spring onion into sections.
Remove the strings from the snow peas, wash them, and julienne the red bell pepper.
Cut the chicken breast meat into shreds, add salt, starch, cooking wine, mix well, and set aside.
In a bowl, mix one tablespoon of starch, one tablespoon of light soy sauce, and 40ml of water to make a slurry.
Heat oil in a wok, add Sichuan peppercorns when the oil is 60% hot.
When the oil is 70% hot, quickly stir-fry the chicken shreds until they turn white.
Immediately add the Doubanjiang.
Stir-fry until the oil turns red, then add the julienned ginger and garlic, and stir-fry together.
First stir-fry the red bell pepper until 80% cooked, then add the snow peas and stir-fry briefly.
Pour in the pre-made slurry mixture.
Finally, add the spring onion sections, stir briefly, and it’s ready to serve.
A dish with the flavors of spring, featuring red, yellow, and green colors, healthy and delicious.
