Chicken Stir-fry with Fresh Tomatoes and Rice
A quick and flavorful chicken stir-fry featuring tender chicken, crisp vegetables, and fresh tomatoes, served over fluffy rice. Perfect for a satisfying weeknight dinner.
Ingredients
- •1 tablespoon vegetable oil
- •1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- •1 small onion, thinly sliced
- •2 cloves garlic, minced
- •1 red bell pepper, cored and thinly sliced
- •1 cup broccoli florets
- •1 cup cherry tomatoes, halved
- •1/4 cup soy sauce
- •1 tablespoon cornstarch
- •1 tablespoon rice vinegar
- •1 teaspoon grated fresh ginger
- •1/2 teaspoon sugar
- •Cooked white rice, for serving
- •Salt and black pepper to taste
Dietary Info
Instructions
- 1
In a small bowl, whisk together the soy sauce, cornstarch, rice vinegar, grated ginger, and sugar. Set aside.
- 2
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 3
Add the sliced onion and minced garlic to the same skillet. Sauté for 2-3 minutes until fragrant and softened. Add the red bell pepper and broccoli florets. Cook for another 3-5 minutes, stirring frequently, until vegetables are tender-crisp.
- 4
Return the cooked chicken to the skillet with the vegetables. Add the halved cherry tomatoes. Stir well to combine.
- 5
Pour the prepared sauce over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats all the ingredients, about 1-2 minutes.
- 6
Serve immediately over hot cooked white rice.
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