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.

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