STIR FRY CHICKEN WITH TOMATOES
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.
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