Non-Spicy Kung Pao Chicken Recipe, Quick and Easy with No Burden, Even Babies Can Eat

1. Cut the chicken breast into 1cm cubes. Add 1 spoon of starch, 1 spoon of soy sauce, 2 spoons of cooking wine, a little salt, and a little cooking oil, mix well, preferably knead with hands, and let stand for 5 minutes. 2. Cut the cucumber and carrot into 1cm cubes. 3. Slice the old ginger and chop the garlic. 4. For those who can tolerate a little spice, use broad bean paste with a little Lao Gan Ma, totaling 1 spoon. For those who cannot tolerate spice, use broad bean paste/sweet bean paste with a little tomato sauce for color. 5. In a small bowl, mix 1 spoon of starch, 1 spoon of cooking wine, 1 spoon of vinegar, 1 spoon of soy sauce, 2 spoons of sugar/honey, 2 spoons of water, a little salt, and chopped garlic. Stir well and set aside. (Don't worry about the spoon size, as long as the proportions are balanced, the taste will be stable. The total amount depends on the ingredients.)

Stir-fry the chicken: Heat a layer of oil in the pan over low heat, add the chicken cubes and stir quickly. When the surface turns white, remove. If starch sticks to the pan, wash the pan before reuse, as too much starch may have been added.

Over low heat, add a little cooking oil, the sauce, pepper powder/thirteen-spice powder, and old ginger, and stir-fry until fragrant.

Add the cucumber and carrot cubes and turn to high heat.

Stir-fry briefly, then add the chicken cubes and continue stir-frying for 4-5 minutes. When the chicken aroma is released, taste to check if it's cooked, then add the prepared sauce. Pour the sauce from the side of the pan and stir well.

Reduce the sauce until only a thin layer remains at the bottom of the pan, then turn off the heat, add the peanuts, and serve.

Sweet and sour, perfect with rice. Even those who can't eat spicy food—children, the elderly, pregnant women, people with acne, or those with stomach issues—can enjoy Kung Pao Chicken!