- chicken breasts - 7 oz (200 g)
- ginger - 1/2 root
- soya sauce - 2 tablespoons
- chili peppers - 1 dry
- carrots - 2
- peanuts - 3 1/3 tbsp (50 g), raw, or cashews
- onions - 1 head
- peppers - 1 green
- chicken broth - 2/5 cup (100 ml)
- starch - 1 tsp
Then it's time to fry just the chicken pieces. Once they are ready, add all the other products and sprinkle with the chicken broth, with the starch dissolved in it.
Season with salt and Chinese seasoning Wei Jing (1 tablespoon). Serve the imperial chicken hot.