Orange juice double pepper chicken fillet

Published Aug 27, 2023 at 19:42pm ET

This is the first time to study this chicken breast. On the body of chicken, breast meat is actually the tenderest part, but the more tender it is, the more suitable it is for slipping, frying, Kang and other practices to maintain flexibility. And the meat fiber of the chicken leg should be relatively thick, suitable for stewing soup, so a bowl of soup stewed well, why chicken leg is so popular can be imagined. The nutritional value of breast meat should not be underestimated. It is the part with the lowest fat content and the highest protein content in chicken, which is easily absorbed and utilized by human body. It can enhance physical strength and strengthen the body. It has a good dietary effect on the growing children who have weak absorption function. Phospholipids, which play an important role in breast meat, are one of the important sources of fat and phospholipids in Chinese dietary structure. At the same time, it is rich in vitamin E, which can prevent cell rupture in patients with thalassemia. Traditional Chinese medicine holds that chicken breast has the functions of warming the middle and tonifying qi, replenishing deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

Food Material List

1 Chicken breast Two pieces
2 Yellow pepper
3 Red Pepper
4 orange Half

Operational steps

1 First, slice the chicken breast into strips, add soy sauce, wine, sugar, orange juice or lemon juice, marinate for 10 minutes, and knead.
2 Hot pot quickly stir-fry chicken willow pan. (You can use olive oil pan to add a little heat, and then sprinkle fresh orange juice.)
3 Stir-fry double pepper with oil and spinach at last.
4 Add the fried chicken fillet and stir it quickly for a few seconds.

Tips

1. If you do stir-frying, you can add some raw meal (also known as minced powder, which is bought in the supermarket) in advance, cut the chicken into shreds or thin slices, grasp and knead with your hands, and make it even. The purpose of using starch is not to let the water in the chicken separate out when frying chicken. Starch plays the role of isolating water from the chicken. In this way, the chicken retains a certain amount of water before it appears more delicate and smooth.
2. It is very important to marinate breast meat with oil. After I cut the chicken fillet into strips, marinate it for 10 minutes with soy sauce, starch, sugar, wine and lemonade (fresh orange juice can be substituted for it). This process also needs to knead the chicken. The meat will be softer and more suitable for baby to eat.
3. In addition, the frying time should be well controlled, just cooked on the plate, otherwise the frying time too long will not slip oh.
4. Adding tomato and yellow pepper to chicken breast can effectively supplement vitamin C needed by human body every day, and promote iron absorption in chicken. My favorite sweet pepper taste, with chicken breast will make the taste more refreshing. Just when there is no one left at home to eat spinach root, fried with it, spinach root nutrition is more abundant than leaves, put in this VC dish, so that the iron is more double!

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