CHEF'S PLATE Carrot Noodles with Chicken fried

material

1 pound mismatched chicken thin thorns, cut into kiln-shaped pieces
2 teaspoons of vegetable oil, 2 teaspoons
1 teaspoon sesame oil
2 teaspoons Cornstarch
1 teaspoon sugar or honey
1½ teaspoon soy sauce, 1 tbsp.
½ teaspoon crushed red chilli flakes
5 pieces ginger
6 medium carrots, long "noodles" in julinad or prisijd
Cut in 2 seconds, 2 inches in length
Spinach

Instruction

In a bowl, mix 2 tablespoon oil with chicken oil, sesame oil, corn starch, sugar or honey, 1½ teaspoon soy sauce and crushed red chillies flakes. Set aside for up to 30 minutes to set up
Heat a hot, two spoonful oil in a double double oak on the hot summer heat. Add ginger and fry for 1-2 minutes, until it is not fragrant and very white. Put the chicken in 1 layer and pull it aside for 1 minute. Once done, remember the chicken for a few seconds, and then add carrot noodles. Light the ashes clean for 1-2 hours, and add an extra spoon of soy sauce with scallion. Add shake-ash, and then for babies for 1 minute spinach.
Do not remember the spinach until it is completely clean (it only takes a few seconds). Top with the above service, and other sliced ​​scallions if desired!