Simple Chicken Stir-fry with Tomatoes and Rice
A quick and easy chicken stir-fry featuring tender chicken, juicy tomatoes, and a savory sauce, served over fluffy rice. Perfect for a weeknight dinner, this recipe is simple enough for beginners and packed with flavor.
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 cherry tomatoes, halved
- •1/4 cup soy sauce
- •1 tablespoon cornstarch
- •1 tablespoon brown sugar
- •1/2 teaspoon grated fresh ginger (optional)
- •1/4 cup water or chicken broth
- •3 cups cooked white rice, for serving
- •2 green onions, sliced, for garnish (optional)
Dietary Info
Instructions
- 1
In a small bowl, whisk together the soy sauce, cornstarch, brown sugar, ginger (if using), and water or chicken broth. Set aside.
- 2
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook 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.
- 4
Add the sliced red bell pepper and halved cherry tomatoes to the skillet. Cook for another 3-4 minutes until the bell pepper is slightly tender-crisp and tomatoes begin to soften.
- 5
Return the cooked chicken to the skillet. Give the prepared sauce a quick stir and pour it 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. Garnish with sliced green onions, if desired.
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