Stir Fry Chicken With Tomatoes

This quick and flavorful stir-fry brings together tender chicken strips and juicy tomato wedges in a light, aromatic sauce. The combination of savory chicken, crisp green peppers, and slightly sweet tomatoes creates a balanced dish that is both comforting and refreshing. The white wine adds a subtle depth of flavor, while the cornstarch thickens the juices into a glossy coating that clings perfectly to every bite. Ideal for busy weeknights, this meal comes together in under 30 minutes. Serve it over steamed rice to soak up the delicious sauce, or enjoy it with shredded lettuce for a lighter option. It&# 226;ÂÂs a simple, satisfying dinner that highlights fresh ingredients and bold, home-style flavors.

Cooking Method: Frying, Steaming, Stewing, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 13.5

Dietary: Gluten-free

Description

This quick and flavorful stir-fry brings together tender chicken strips and juicy tomato wedges in a light, aromatic sauce. The combination of savory chicken, crisp green peppers, and slightly sweet tomatoes creates a balanced dish that is both comforting and refreshing. The white wine adds a subtle depth of flavor, while the cornstarch thickens the juices into a glossy coating that clings perfectly to every bite. Ideal for busy weeknights, this meal comes together in under 30 minutes. Serve it over steamed rice to soak up the delicious sauce, or enjoy it with shredded lettuce for a lighter option. It&# 226;ÂÂs a simple, satisfying dinner that highlights fresh ingredients and bold, home-style flavors.

Ingredients

3 md Tomatoes
2 Chicken Breasts (8 oz.

Directions

1
Remove cores from tomatoes and cut each tomato into eight wedges; set aside.
2
Cut chicken breasts into 1/2-inch wide strips.
3
Toss chicken strips with 1 tablespoon cornstarch, 1/2 teaspoon salt, and a dash of black pepper until evenly coated.
4
Heat 2 tablespoons salad oil in a large skillet over medium-high heat until hot.
5
Stir fry chicken until golden brown on all sides, about 5 minutes.
6
Remove chicken with a slotted spoon and set aside in a bowl.
7
Add sliced onion to the skillet and stir fry for 1 minute.
8
Add diced green pepper and stir fry until vegetables are crisp-tender, about 3 minutes.
9
Remove vegetables with a slotted spoon and add to the bowl with the chicken.
10
Add reserved tomato wedges to the skillet and stir fry for 1 minute.
11
Remove tomatoes and add to the bowl with chicken and vegetables.
12
Add remaining 1 tablespoon oil to the skillet and heat until hot.
13
Stir in remaining 1 tablespoon cornstarch.
14
Blend in white wine, remaining 1 teaspoon salt, and garlic powder.
15
Cook and stir until sauce thickens, scraping any particles clinging to the bottom of the skillet.
16
Return chicken, vegetables, and tomatoes to the skillet.
17
Simmer until heated through, about 1 minute.
18
Serve immediately over steamed rice or shredded lettuce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 13.5kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.8mg1%
Total Carbohydrate 2.9g1%
Dietary Fiber 0.9g4%
Sugars 2.0g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For easier slicing, partially freeze the chicken breasts before cutting.

If you prefer a thicker sauce, increase the cornstarch by half a teaspoon.

You can substitute dry white wine with chicken broth or vegetable broth if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

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Read it online: https://www.chefs-mate.com/recipe/stir-fry-chicken-with-tomatoes/