Tomato & Chicken Stir-Fry
Yield
4 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
chicken
boneless |
|
| 4 | tablespoons |
teriyaki sauce
baste and glaze, divided |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cloves |
garlic
peeled and minced |
|
| 1 | teaspoon |
ginger root
minced fresh |
|
| 2 | each |
scallions, spring or green onions
with tops, cut, 2 inch lengths |
|
| 2 | each |
tomatoes
medium, cut in to wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
chicken
boneless |
|
| 6E+1 | ml |
teriyaki sauce
baste and glaze, divided |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | cloves |
garlic
peeled and minced |
|
| 5 | ml |
ginger root
minced fresh |
|
| 2 | each |
scallions, spring or green onions
with tops, cut, 2 inch lengths |
|
| 2 | each |
tomatoes
medium, cut in to wedges |
|
Directions
Cut chicken into thin slices; combine with 1 tablespoon teriyaki baste and glaze.
Let stand 30 minutes.
Heat oil in hot wok or large skillet over high heat.
Add garlic and ginger; cook until fragrant.
Add chicken and whites of green onions; stir-fry 3 minutes.
Add tomatoes, green onion tops and remaining 3 tablespoons baste and glaze.
Cook, stirring, until vegetables are thoroughly heated and coated with glaze.
