Stir-fried shredded chicken with green and red peppers
Overview
Compared with pork and beef, chicken has higher protein content and lower fat content. In addition, chicken protein is rich in essential amino acids for the human body. Its content is very similar to the amino acid profile in eggs and milk, so it is a source of high-quality protein. The protein content of chicken varies according to the part, with skin and without skin. The order from high to low is skinless chicken, breast meat, and thigh meat. Chicken skin contains a lot of lipids, so chicken with skin must not be regarded as a low-calorie food. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D and vitamin K. Compared with beef and pork, the lipids of chicken contain more unsaturated fatty acids - linoleic acid and linolenic acid, which can reduce the content of low-density lipoprotein cholesterol that is harmful to human health. I saw this dish in a gourmet book when I went to a bookstore. I quickly copied it when I got home. It tastes great and is easy to make.
Tags
Ingredients
Steps
-
Prepare materials. Wash and shred the chicken, green pepper, and red pepper, wash and mince the onions and garlic, and wash and shred the ginger.
-
Pour a small amount of vegetable oil into the wok to heat up, add chopped green onion, shredded ginger and peppercorns and stir-fry until fragrant, add shredded chicken and stir-fry until cooked.
-
Add green and red pepper shreds and stir-fry for a while, season with salt and minced garlic.
-
Plate.
