用料

主料：

雞胸肉

1塊

胡蘿卜

半根

黃瓜

1根

炸花生

1把

碗汁：生抽

2勺

白糖

2勺

米醋

2勺

蠔油

1勺

淀粉

1勺

清水

半碗

腌肉：花雕酒

1勺

白胡椒粉

1茶匙

淀粉

1勺

少量

1勺

其它：油

適量

郫縣豆瓣醬

1勺

蔥花

1把

蒜末

2瓣

家常快手宮保雞丁，小朋友也能吃的微辣版，小白也能復刻95%形似，90%味道！的做法

1. 雞胸肉切丁，加入花雕酒，白胡椒粉，少量鹽和玉米淀粉抓勻，最后再加一點食用油抓勻鎖住味道，沒有花雕酒也可以用料酒代替

1. 黃瓜和胡蘿卜切丁，加入一點點鹽抓勻腌制一會兒，下鍋前要提前把鹽沖洗干凈，攥干水分

1. 提前挑一碗料汁，生抽，蠔油，米醋，白糖，玉米淀粉和清水調勻，我還加了一點點雞粉提鮮，沒有也可以不放

1. 起鍋熱油，倒入雞丁翻炒至變色，邊緣稍稍金黃色，盛出備用

1. 另起鍋，少油，放入蔥花蒜末炒香，加入郫縣豆瓣醬，可以根據自己的口味決定用量，炒出紅油

1. 加入黃瓜和胡蘿卜定，炒軟

1. 倒入提前炒好的雞丁，翻炒均勻

1. 倒入調好的料汁，翻炒至沸騰起泡

1. 最后加入一把油炸花生米，快速炒勻，就可以關火出鍋了
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1. 盛盤，這顏色看上去也太有食欲了
   注意：這道菜用到郫縣豆瓣韭菜需要額外放鹽了，如果做的菜量比較大，那就酌情放鹽即可