鸡胸肉 （2/3 磅）

大葱(适量)

油炸花生米(1/2杯)

干辣椒段(适量)

花椒(两粒)

彩椒几片

红萝卜一小段

西芹一根

酱汁：

盐(1/3茶匙)

生抽(一汤匙)

老抽(两茶匙)

香醋(一茶匙)

糖(2茶匙)

姜汁(适量)

蒜泥(适量)

香菇素耗油（1汤匙）

鸡精(1/2茶匙)

淀粉水(1/4杯水+1汤匙红薯粉)

白胡椒(适量)

料酒(1汤匙)

鸡肉切丁加盐，白胡椒粉，料酒和2汤匙红薯粉腌渍半小时。蔬菜也切丁备用。

在一不粘锅里加半杯油，油温5成热时加入鸡肉炒至鸡肉完全变白盛出备用。

锅中剩少许油加入大葱，干辣椒段和花椒炒到出香味后加入蔬菜炒4-5分钟。接着加入鸡肉和酱汁。当酱汁开始变粘稠时加入油炸好的花生米。

Chicken breasts (2/3 lb)

Green onions (a little)

Fried peanuts (1/2 cup)

Dried red pepper (in moderation)

peppercorns 2 pieces

1/3 Bell Pepper

1/3 small Carrot

Celery 1 stalk

Sauce:

Salt (one-third Teaspoon)

Dark Soy sauce (one tablespoon)

Light Soy sauce (two teaspoons)

Balsamic vinegar (one teaspoon)

Sugar (2 teaspoons)

Ginger (a little bit)

Garlic (a little bit)

Vegetarian oyster sauce (1 tablespoon)

Chicken powder (1/2 teaspoon)

Water Starch (1/4 cup water+1 tablespoon sweet potato starch)

White pepper (a little bit)

Cooking wine (1 tablespoon)

Diced chicken marinates with salt, white pepper, wine and 2 tablespoons sweet potato starch for half an hour. Dice vegetables.

Add half a cup of oil in a non-stick pan, heat up a little then add chicken and stir-fry until chicken turns white.

Leave a little oil in the pan then add the onions, dried red pepper and Star aniseed stir-fry until aromatic and add vegetables continue cooking for 4-5 minutes. Then add chicken and sauce. When the sauce starts to thicken, add the pre-fried peanuts.

Chicken breast 1/3 pound

Pinapple a few pieces

Green pepper a few pieces

Tomato a few small pieces

Sauce:

Water 3tbsp

Pineapple juice 4 tbsp

Ketchup 1tsp

Sugar 1 tsp

Vinegar 1.5 tsp

Sweet chili sauce 1 tsp

Salt 1/4 tsp

Slice chicken breast and marinate them with a little bit of salt, white pepper and cooking wine for at least 30 minutes. When it is time to cook, wrap them with a lot of sweet potato starch.

In a cooking pan, add enough oil for deep fry the chicken, heat it up a bit when you move your hand over the oil you can feel the heat, add chicken piece by piece, so they won’t stick together and cook until color turn totally white about 3-4 minutes. Take the chicken out and only leave 1tsp of oil in the pan, add 1tsp of mince red shallot and sautéed until aromatic , add sauce and bring it to boil then add pineapple, tomato and green pepper and bring it to boil again, add 2-3 tbsp of sweet potato starch and water mixture to thicken the sauce. Pour the sauce over the chicken and serve it right away.

雞胸肉 1/3 磅

鳳梨幾小块

青椒幾小块

番茄幾小片

醬汁：

水 3 湯匙

鳳梨汁 4 湯匙

番茄醬 1 茶匙

糖 1 茶匙

醋 1.5 茶匙

甜辣汁 1 茶匙

盐 1/4 茶匙

雞胸肉切片，用一點點的鹽、 白胡椒粉和料腌至少 30 分鐘。當你开始炸时裹一层厚厚的紅薯澱粉。

加足夠的油在锅里炸鸡片，當你的手移动过油的上方你能感覺到熱时雞一片一片的加入油里炸这样它們不會粘在一起。 当 雞肉 炸至顏色完全变白色約 3-4 分鐘时取出雞肉，留下 1 茶匙的油在鍋裡、 添加 1 茶匙剁碎紅蔥炒香、 添加醬汁燒開然後添加鳳梨、 番茄和青椒，使之再次煮沸後，加入 2-3 湯匙的水淀粉勾芡醬汁。醬汁倒在雞肉上馬上就吃。

This has been my all time favor dish, you can use beef or pork too. It is so easy to cook and so healthy to eat!

鸡胸 10安士/Chicken breast 10 Oz.

酸菜4安士/Pickled mustard green 4 oz

几片葱/A few pieces of scallion

嫩豆腐1磅/soft Tofu 1lb

酱汁/Sauce：

耗油/Oyster sauce 1.5 tbsp

生抽/Light Soy sauce 1 tbsp

高汤/Broth ¾ cup

糖/Sugar 1tsp

白胡椒少许/ Little bit of white pepper

鸡粉半小勺/ ½ tsp of chicken powder

料酒1小勺/cooking wine 1tsp

Sliced chicken breast and marinate with little bit of salt, white pepper, cooking wine and 1-2 tbsp of sweet potato starch for at least 30 minutes. Shred pickled mustard green and soak in cold water for 10 minutes.

In a hot skillet add 4 tbsp of oil add chicken when the oil is not hot and cook until color changed to white and set aside. With the rest of oil in the skillet add white part of scallion and pickled mustard green, sautéed for 3 minutes then add sauce, chicken and thin sliced tofu and bring it to boil. Add green part of scallion and a few tbsp. of sweet potatoes water mixture to thicken the sauce a bit, add a few drop of sesame oil.

雞胸肉切成薄片和一點點鹽、 白胡椒粉、 料酒，1-2 湯匙的紅薯澱粉醃至少 30 分鐘。酸菜切小在冷水中浸泡 10 分鐘。

熱锅中加 4 湯匙油加雞片炒到顏色完全变為白色，待用。剩油在鍋中加入葱白和酸菜炒 3 分鐘然後添加酱汁、 雞和豆腐片煮开。加蔥綠色部分和幾湯匙的水淀粉勾芡醬汁，加幾滴麻油。