Chicken And Cherry Tomato Toss Stir Fry Recipes

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CHICKEN AND CHERRY TOMATO TOSS STIR-FRY



Chicken and Cherry Tomato Toss Stir-Fry image

Provided by Courtesy of 300 Best Stir-Fry by Nancie McDermott © 2014 www.robertrose.ca Reprinted with publisher

Number Of Ingredients 10

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

Steps:

  • In a small bowl, combine chicken stock, soy sauce, dark soy sauce, if using, sugar and salt and stir well. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Transfer to a serving plate. Sprinkle reserved green onions over chicken. Serve hot or warm over rice, couscous or noodles.

CHERRY CHICKEN STIR FRY



Cherry Chicken Stir Fry image

Make and share this Cherry Chicken Stir Fry recipe from Food.com.

Provided by FLKeysJen

Categories     Low Cholesterol

Time 30m

Yield 3 serving(s)

Number Of Ingredients 14

1/2 lb chicken breast, julienned in bite-size pieces
1 cup sliced water chestnuts or 1 cup slivered almonds
1 cup pitted whole cherries (frozen is easiest-thaw in refrigerator several hours before)
1 bunch green onion, sliced
peanut oil (for frying)
1 egg white
1 tablespoon light soy sauce
1/2 tablespoon cornstarch
1 teaspoon sesame oil
1/3 ounce jello sugar-free black cherry gelatin (one .3 oz or 8.5g package)
1 cup strong brewed black coffee
1/2 teaspoon black pepper
1 tablespoon cornstarch
6 tablespoons soy sauce

Steps:

  • Fold together the marinade ingredients and dump into a plastic bag with sliced chicken; marinate chicken for at least five minutes.
  • In the meantime, add all secret sauce ingredients to a blender or food processor, and pulse a few times until well-blended. It will foam a little bit.
  • Heat oil over high heat in a large skillet or wok. Stir-fry the meat for 2-3 minutes or until it turns color. Don't overcook, as it will be back in the pan again. Transfer to a platter.
  • Add a little more peanut oil to the wok if it needs it. Stir fry water chestnuts and green onions (reserving some for garnish) for two minutes; add secret sauce and bring to a boil, then cook for two minutes. Return meat, add cherries and stir thoroughly to heat through.
  • Remove from heat; garnish with reserved green onion and serve hot over rice.

Nutrition Facts : Calories 264.1, Fat 8.8, SaturatedFat 2.3, Cholesterol 48.4, Sodium 2451.4, Carbohydrate 25.2, Fiber 3.7, Sugar 9.1, Protein 23.7

TOMATO CHICKEN STIR FRY



Tomato Chicken Stir Fry image

This tastes so good! I wasn't sure how it would come out with the tomato soup, but it is one of my favorite stir fry recipes now. You can use 3 cups of whatever veggies you like - I included the veggies I use most below. Frozen veggies work great! Modified from a Campbells Cookbook.

Provided by Busy Lindsay

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 lb boneless skinless chicken breast, cut into chunks
1 cup broccoli, chopped
1 cup zucchini (yellow squash works too)
1 cup bell pepper, chopped
1/2 cup carrot, sliced about 1/4 inch thick
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can condensed tomato soup
2 tablespoons soy sauce
1 teaspoon white vinegar or 1 teaspoon cider vinegar
4 cups hot cooked rice

Steps:

  • Heat 1 tablespoons oil in large skillet. Add chicken and stir-fry until browned. Remove chicken and set aside.
  • Heat remaining oil in same skillet. Add vegetables and garlic powder and stir-fry until vegtables are tender-crisp. Return chicken to skillet.
  • Add soup, soy sauce and vinegar. Heat to a boil. Stir well. Serve over rice.

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