kung pao chicken recipe healthy

material

Boneless chicken butoxy 200g, carrot butoxy 50g, erythroderma small fried peanuts 50g, onion butoxy 30g, Miyaho juice 50g, pepper 2g, pepper segment 3g

practice

1. Put 500g of water in the pot and boil, add the diced chicken legs and diced carrots and cook for 1 minute, remove and drain for later use;

2. Put 30g of oil (about two tablespoons) in the pot, heat it up, pour in the pepper, dried pepper, chicken and carrots and fry until the dried pepper turns black;

3. Add diced green onions, peanuts and Gongbao sauce bag, stir-fry for 1 minute, add a tablespoon of water, and simmer for 1 minute to collect the moisture.