Stir fry chicken with tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Tomatoes |
| 2 | Chicken breasts (8 oz. each),halved,skinned,boned | |
| 3 | tablespoons | Cornstarch,divided |
| 1½ | teaspoon | Salt,divided |
| Ground black pepper | ||
| 3 | tablespoons | Salad oil,divided |
| 1 | medium | Onion,sliced |
| 1 | cup | Diced green pepper |
| ¾ | cup | White wine |
| ½ | cup | Water |
| ¼ | teaspoon | Garlic powder |
Directions
Remove cores from tomatoes. Cut each tomato into eight wedges; set aside. Cut chicken into ½" wide strips (For easy slicing, partially freeze cornstarch mixed with ½ teaspoon of the salt and dash black pepper.) In a large skillet, heat 2 tablespoons of the oil until hot.
Stir fry chicken until golden brown on all sides, about 5 minutes.
Remove with a slotted spoon to a bowl; set aside. Add onion to skillet; stir fry for 1 minute. Add green pepper; stir fry until vegetables are crisp tender, about 3 minutes Remove with a slotted spoon to bowl with chicken; set aside. Add reserved tomato wedges; stir fry for 1 minute; remove to bowl with chicken. Add remaining 1 tablespoon oil to skillet; heat until hot. Stir in remaining 1 tablespoon cornstarch. Blend in wine, remaining 1 teaspoon salt and garlic powder. Cook and stir until sauce thickens, scraping particles clinging to the bottom of the skillet. Return chicken and vegetables to skillet; simmer until heated through, about 1 minute.
Serve over steamed rice or shredded lettuce,if desired.
Serves 4.