My workmates always ask me: How can you make a delicious, healthy dinner within half an hour? Well, there are lots of options of course, and I always start with Shredded Chicken with Bell Pepper. It is a very common dish, but very refreshing.
Shredded Chicken with Bell Pepper
2 chicken breasts
2 bell peppers
1 spring onion
1tbsp light soy sauce
1tbsp cooking wine
- Cut the chicken breasts into shreds. Put in a bowl, add cooking wine, 2tsp of cornflour, 1/2tbsp of light soy sauce and half of the salt, mix well. Cut the bell peppers into shreds and dice the spring onion. Put the remaining cornflour in a bowl, add 3 tbsp of cold water, mix well for later use.
- Heat up about 2 tbsp of cooking oil in a pan over a strong fire, stir-fry the chicken shreds for about 2 minutes, take out color changes.
- Add 1 tbsp of cooking oil in the pan, heat up over strong fire. Stir-fry the spring onions until they have an aroma, put the pepper shreds in and stir up. Add 2tbsp of cold water, the remaining salt, mix well and bring to boil. Put the chicken shreds in and stir up. When it is almost done, add the cornflour water, mix well. Take out and serve.
Tip: The purpose of using the cornflour water is to make the juice thick. Cornflour is not soluble in water, so you need to mix it again before pour it in the pan.