| Stir Fry Chicken With Tomatoes
3 medium Tomatoes
2 Chicken breasts (8 oz. -each), halved, skinned, boned
3 tablespoons of cornstarch, divided
1 1/2 teaspoon of salt, divided
Ground black pepper
3 tablespoons of Salad oil, divided
1 medium Onion, sliced
1 cup of diced green pepper
3/4 cup of White wine
1/2 cup of water
1/4 teaspoon of Garlic powder |
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Remove cores from tomatoes. Cut each tomato into eight wedges; set aside. Cut chicken into 1/2" wide strips (For easy slicing, partially freeze cornstarch mixed with 1/2 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.
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