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Chicken and Tomato Stir Fry

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Tomatoes are in season and this is a very unlikely dish.. no one thinks of stir fry when one thinks of tomatoes, well, why not!!!

  • 4 chicken breast fillets, sliced thin
  • 2 tablespoons low sodium tamari
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, grated
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon cornstarch
  • 2 tablespoons extra light olive oil
  • 4 to 5 plum tomatoes, cored and cut into 1 inch pieces
  • 2 tablespoons sugar
  • ½ cup chicken broth
  • ½ cup cilantro, chopped
  • ½ cup green onions, chopped

Marinate the chicken pieces in the tamari, ginger, garlic, cooking wine and cornstarch for 2 to 3 hours in the fridge. Take out about half an hour before cooking. Heat a wok like pan with the oil. Add the tomatoes and the sugar and sauté on high heat for 3 to 4 minutes on high heat or till the juices come out. Add the chicken and sauté for 2 to 3 minutes.  Add chicken broth and bring to a boil and cook till chicken is cooked through. Check for seasonings and garnish with cilantro and green onions.

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