Tomato Stew With Pan Fried Chicken

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

This is so incredible, especially if you are a big fan of tomatoes like we are. This recipe comes from my friend Lela who is a fabulous cook and entertainer. She served this at last month's dinner club outing and it was a huge hit. Read more . Enjoy

Ingredients:

1-1/2 pounds skinless boneless chicken breasts

1/2 cup rice vinegar

2-1/2 tablespoons granulated sugar divided

1 cup fresh fennel cut into thin strips

1-1/2 pounds fully ripe fresh tomatoes

2 tablespoons dark sesame oil

1 tablespoon minced garlic

1 tablespoon chopped fresh ginger

1/4 cup soy sauce

1/4 cup sweet rice wine

2 tablespoons cornstarch

2 tablespoons vegetable oil

marinade

1/3 cup soy sauce

1/4 cup dark sesame oil

2 tablespoons sliced fresh ginger

2 tablespoons sliced garlic

2 thinly sliced green onions

Directions:

1. Combine all marinade ingredients together and mix well.
2. Slice chicken into 2” cubes then place in bowl with marinade and let stand 30 minutes.
3. In small bowl combine rice vinegar with 2 tablespoons sugar.
4. Add fennel and marinate 15 minutes.
5. To make tomato stew cut tomatoes into 1-1/2” cubes.
6. Heat sesame oil over medium heat in small skillet.
7. Add garlic and ginger then cook and stir 30 seconds and stir in tomato cubes.
8. Add soy sauce, rice wine and remaining sugar then simmer and stir for 5 minutes.
9. Keep mixture warm over low heat.
10. Drain chicken and discard marinade then add cornstarch to chicken and toss to coat.
11. Heat vegetable in large skillet over medium high heat.
12. Add chicken and cook turning once for 8 minutes.
13. To serve surround chicken with tomato stew then top chicken with pickled fennel.

By RecipeOfHealth.com