製作步驟/Preparation

1. 將去骨雞腿肉切成適口大小，加入水、食用油與EZ1炒菜醬，充分攪拌至雞肉吸收水分，靜置醃製30分鐘。
2. 杏鮑菇、洋蔥與彩椒分別切成大小相近的滾刀塊備用，也可以依照喜好搭配其他蔬菜。
3. 熱鍋後先放入杏鮑菇煎出香氣，再加入醃好的雞肉，以中火煎至表面金黃。
4. 加入洋蔥與彩椒，快速拌炒。
5. 淋入EZ1糖醋醬30g，翻炒均勻，讓雞肉與蔬菜完整裹上醬汁。
6. 盛盤後撒上白芝麻，即完成酸甜開胃、簡單下飯的糖醋雞丁。
   

1. ​Cut the boneless chicken thigh into bite-sized pieces, add water, cooking oil, and EZ1 stir-fry sauce; mix thoroughly until the chicken absorbs the liquid, then set aside to marinate for 30 minutes.
   
2. ​Cut the king oyster mushrooms, onion, and bell pepper into similarly sized chunks and set aside; you can also use other vegetables according to your preference.
   
3. ​Heat the pan, first add the king oyster mushrooms and sear until fragrant, then add the marinated chicken and pan-fry over medium heat until golden brown.
4. ​Add the onion and bell pepper, and stir-fry quickly.
   
5. ​Drizzle in 30g of EZ1 sweet and sour sauce, toss evenly so the chicken and vegetables are completely coated with the sauce.
   
6. ​Plate and sprinkle with white sesame seeds. The appetizing, simple, and rice-pairing sweet and sour chicken is complete!