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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I love the taste of the traditional tomato beef however I prefer chicken and after many trials and errors this is what I have come up with and my whole family loves it. Ingredients:
3 chicken breasts, cut into bite size pieces |
1 teaspoon rice wine vinegar |
1/2 teaspoon sugar |
2 tablespoons soy sauce |
1 tablespoon fresh ginger, minced |
1/4 teaspoon pepper, freshly ground |
1 teaspoon cornstarch |
1/4 cup chicken broth |
1 tablespoon soy sauce |
1 teaspoon sesame oil |
1 tablespoon sugar |
2 tablespoons ketchup |
1 tablespoon canola oil |
12 green onions, sliced diagonally |
2 green peppers, cut into chunks |
4 tomatoes, seeded and cut into wedges |
4 stalks celery, cut into chunks |
Directions:
1. Get your rice started, hopefully you have a rice maker.
2. In a large bowl, combine the meat, wine, sugar, soy sauce, ginger, pepper and the cornstarch and allow to marinate for atleast 30 minute
3. In a small bowl, combine the broth, cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.
4. Place wok over high heat and add the 1 tablespoons of canola oil. Add the chunks of chicken and stir fry for several minutes until lightly browned.
5. Add the regular onions and the green onions and stir fry for 1 minute.
6. Add the remaining vegetables except the tomato and stir fry until the vegetables are crisp-tender. Add the remaining broth mixture and the tomatoes, cook for 1 minute or until it thickens slightly.
7. **note** Roma tomatoes tend to work the best on this recipie and again if you want to make it vegetarian simply exchange tofu for the chicken and use a vegetable broth instead of chicken broth.
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