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Chicken and Cherry Tomato Toss Stir-Fry

Chicken and Cherry Tomato Toss Stir-Fry

 10 minute Chicken and Cherry Tomato Stir-Fry recipe.  Serve hot over rice, couscous or noodles.

This chicken and cherry tomato toss is a gardeners dream serving up a fresh and delicious stir-fry dish!  When tomato season hits I like to be prepared for recipes because once one it starts…. then it will start to rain tomatoes!    
 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

When tomato insanity hits we often have days where we are picking 10 pounds of tomatoes.  I make plenty of sauces to last us through winter, but I love to enjoy our cherry tomatoes super fresh for dinner!  This Chicken and Cherry Tomato Toss Stir-Fry is totally going to be a Summer time favorite!
 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

The combination of chicken stock, soy sauce and ginger root gives this a great “Asian” tasting meal.  I can totally see this being a Chinese dish served over rice.  In my case I served it over thick lo mein noodles which was a perfect compliment to the chicken and tomatoes.    After dinner I was declaring this delicious so next time you set your eyes on some cherry tomatoes, grab them and make this Stir-Fry!  

 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

 

Chicken and Cherry Tomato Toss Stir-Fry
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Ingredients
  1. 3 tbsp chicken stock
  2. 1 tbsp soy sauce
  3. 1 tbsp granulated sugar
  4. 1 tsp salt
  5. 2 tbsp vegetable oil
  6. 1 tbsp coarsely chopped garlic
  7. 1 tbsp finely chopped fresh ginger root
  8. 12 oz skinless boneless chicken breasts, cut into 11⁄2-inch
  9. 1⁄3 cup thinly sliced green onions
  10. 3⁄4 cup halved cherry tomatoes
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 over rice, couscous or noodles.
Notes
  1. Serves: 4
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.

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