Articles & Recipes

Chicken and Cherry Tomato Toss

March 18, 2019

This recipe is simply beautiful, and beautifully simple to cook. We keep fresh ginger, green onions and peeled garlic on hand and a chicken breast in the freezer. Serve with rice, couscous or noodles. So good and so good for you!

Ingredients Makes 4 servings

3 tbsp chicken stock 45 mL
1 tbsp soy sauce 15 mL
1 tsp dark soy sauce, optional (see Tips) 5 mL
1 tbsp granulated sugar 15 mL
1 tsp salt or to taste 5 mL
2 tbsp vegetable oil 25 mL
1 tbsp coarsely chopped garlic 15 mL
1 tbsp finely chopped fresh gingerroot 15 mL
12 oz skinless boneless chicken breasts, cut into 11⁄2-inch (4 cm) pieces 375 g

1⁄3 cup thinly sliced green onions, divided 75 mL
3⁄4 cup halved cherry tomatoes 175 mL

Instructions

  1. In a small bowl, combine chicken stock, soy sauce, dark soy sauce, if using, sugar and salt and stir well. Set aside.
  2. In a wok or a large deep skillet, heat oil over medium-high heat. Add garlic and ginger and toss well, until fragrant, about 30 seconds.
  3. Add chicken and spread into a single layer. Cook, undisturbed, until edges turn white, about 1 minute. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.
  4. Add chicken stock mixture, pouring in around sides of pan. Cook, tossing occasionally, until chicken is cooked through and coated in a thin, smooth sauce, 1 to 2 minutes more.
  5. Reserve a generous pinch of green onions for garnish, and add remaining green onions and cherry tomatoes to pan. Cook, tossing once, for 1 minute more.
  6. Transfer to a serving plate. Sprinkle reserved green onions over chicken. Serve hot or warm.
Dark soy sauce adds handsome color and depth of flavor to 
stir-fry dishes, but is not essential to the recipe. Omit it if you don’t have it on hand. It’s a good background stir-fry seasoning, and keeps long and well, 
so consider buying a bottle if you stir-fry often. You’ll have a pleasing amount of dark, delicious sauce, perfect for spooning over rice along with the spicy chicken. The sauce 
will be thin, Thai-style, since no cornstarch is used to thicken it.

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