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STIR FRY CHICKEN WITH TOMATOES

Category:    Chicken
Yield: 4 servings
 
      3 md Tomatoes                            3 tb Salad oil,divided
      2    Chicken breasts (8 oz.              1 md Onion,sliced
           -each),halved,skinned,boned         1 c  Diced green pepper
      3 tb Cornstarch,divided                3/4 c  White wine
  1 1/2 ts Salt,divided                      1/2 c  Water
           Ground black pepper               1/4 ts Garlic powder
 
  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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