STEP 1/3
Cut chicken breast into bite-sized pieces. If you have a big mouth, if you have a small mouth, you can cut it into small pieces... The size is up to me! Put the sliced chicken breast in a bowl, add red pepper paste, red pepper powder, ground garlic, plum extract, and pepper, and mix well with the sauce.
STEP 2/3
Find vegetables that go well with spicy stir-fried chicken and shake off the refrigerator. I didn't have green onions, so I used green onions. Cut all the essential vegetables of cabbage and onions into similar sizes and make them easy to eat.
STEP 3/3
Stir-fry marinated chicken breast in a heated pan. There's a sauce, so stir-fry it gently on medium and low heat so that it doesn't burn. You have to control the heat well so that it doesn't burn. Don't forget to flip it over often, too! When the chicken breast is cooked on the outside, stir-fry the carrots among the prepared vegetables first, then add the cabbage chives at the end, then adjust the heat to medium, and stir-fry for about 5 minutes.
If you think, "It's dry because it's chicken breast, how do you eat it?" Please stop thinking about it! Depending on how you cook chicken breast, you can eat it as soft and deliciously as you want.