Wash okra, cut into small pieces, dice chicken breast, add starch, cooking wine and a little light olive oil, mix well and marinate, heat a wok, pour in olive oil, saute shallots, add chicken breast, stir fry, add a little water 1-2 minutes, and finally pour in okra and season with salt.

2. Fried chicken breast with leek

Cut chicken breast into small pieces, add olive oil, starch and cooking wine, marinate, wash leek, remove rotten leaves and cut into small pieces. Pour a little olive oil into the hot pot, stir-fry the shredded chicken breast in the pot until it is 8 minutes cooked, pour in the chopped chives, stir-fry over high fire, and finally add 1 spoon oyster sauce and appropriate amount of salt to taste.

3. Fried chicken breast with garlic

2 large pieces of chicken breast, olive oil, black pepper, minced garlic, starch, oyster sauce, soy sauce, cooking wine and salt. Cut the chicken breast in the middle. The big chicken breast tastes better and has enough weight, but the big chicken breast is thicker, so it is easier to taste if it is cut in half. Prepare a fresh-keeping bag, put the cut chicken breast and seasoning into the fresh-keeping bag, seal the mouth of the bag, knead it evenly and put it in the refrigerator for refrigeration. After heating in a non-stick pan, pour in an appropriate amount of olive oil, take the marinated chicken breast out of the fresh-keeping bag, put it in the pan, and fry it on low heat until both sides are slightly burnt.