Jiang Bao Chicken:a classic Chinese dish

Jiang Bao Chicken (酱爆鸡丁) is a classic Chinese dish and almost every region in China makes this dish. It's colorful, delicious with a little bit sweet taste. I bet you will love it!

Total Time: 30 Minutes | Serves 2-3
Prepare:
1 pound chicken breast(鸡胸肉), cut into pieces with cub shape
1 egg white（蛋清）
1 teaspoon potato starch water (土豆淀粉水)
Put the above together, mix well by hand about 10 minutes

1 cup chopped carrots（胡萝卜） and peas（青豆）, pour in boiling water until water is boiling again then drop water. You can buy a ready-to-cook package of carrots and peas at most supermarket
1 tablespoon chopped fresh ginger（鲜姜）
1 green onion/scallion（葱）, chopped into small pieces
2 tablespoons sweet flour sauce(甜面酱)，you can find from most Chinese food market
2 teaspoon potato starch(土豆淀粉)
2 teaspoons sugar（白糖）
3 teaspoons cooking wine(料酒)
2 teaspoons soy source(酱油)

Cook:
1. Heat 1 cup canola oil (vegetable oil) in a large skillet over medium-high heat. Add chicken, tossing until chicken become white, then transfer to a medium bowl, leave 2 tablespoons oil in the skillet, pour extra oil to another bowl.

2. Add 2 teaspoons sugar to the skillet over medium-high heat, until the sugar became dark brown, then add sweet flour sauce, tossing 2 to 3 minutes, add cooking wine, soy source, tossing until you can smell the rich fragrance.

3. Add ginger, scallion, tossing 2 to 3 minutes, then add chicken, tossing about 1 to 2 minutes, add peas and carrots, tossing about another 2 minutes, pour potato starch water(勾芡), tossing about 20 seconds until the water is disappeared. 

4. Place to a plate and Enjoy!