Chicken and Cherry Tomato Toss Stir-Fry

Author Courtesy of 300 Best Stir-Fry by Nancie McDermott © 2014 Reprinted with publisher permission.


  • 3 tbsp chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 tbsp coarsely chopped garlic
  • 1 tbsp finely chopped fresh ginger root
  • 12 oz skinless boneless chicken breasts cut into 11⁄2-inch
  • 1 ⁄3 cup thinly sliced green onions
  • 3 ⁄4 cup halved cherry tomatoes


  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.

Recipe Notes

Serves: 4