Tomato & Chicken Stir-Fry

This stir-fry gets its flavor from a smart two-stage use of teriyaki glaze. One tablespoon marinates the sliced chicken for 30 minutes, building flavor into the meat itself. The remaining three tablespoons go in at the end as a finishing sauce that coats everything in a glossy, savory-sweet glaze.

Fresh ginger and garlic hit the hot oil first until fragrant, just seconds before the chicken goes in. The white parts of the green onions cook with the chicken for body, while the green tops go in last with the tomatoes so they stay bright and barely wilted.

Tomato wedges in a stir-fry might seem unusual, but they soften just enough to release juice that thins the glaze into a light sauce without needing any added liquid.

Pro Tips

• Slice the chicken thin and against the grain. Thin slices cook fast and stay tender at high heat.
• Get the wok screaming hot before adding oil. A cool wok steams the chicken instead of searing it.
• Add the tomatoes last and cook only until heated through. Overcooked tomatoes turn to mush and make the dish watery.
• Use teriyaki baste and glaze, not regular teriyaki sauce. The glaze is thicker and clings better.

Variations

• Add a teaspoon of chili flakes with the garlic and ginger for a spicy kick.
• Toss in sliced bell peppers or snap peas with the chicken for more vegetable crunch.
• Serve over steamed jasmine rice or lo mein noodles to soak up the glaze.