Stir Fry Chicken With Tomatoes

Serves:

Ingredients:

3 md Tomatoes
2 Chicken breasts (8 oz.
-each),halved,skinned,boned
3 tb Cornstarch,divided
1 1/2 ts Salt,divided
Ground black pepper
3 tb Salad oil,divided
1 md Onion,sliced
1 c Diced green pepper
3/4 c White wine
1/2 c Water
1/4 ts Garlic powder

Method:

Remove cores from tomatoes.
Cut each tomato into eight wedges; set aside.
Cut chicken into 1/2" wide strips (For easy slicing, partially freeze cornstarch mixed with 1/2 teaspoon of the salt and dash black pepper.
) In a large skillet, heat 2 tablespoons of the oil until hot.
Stir fry chicken until golden brown on all sides, about 5 minutes.
Remove with a slotted spoon to a bowl; set aside.
Add onion to skillet; stir fry for 1 minute.
Add green pepper; stir fry until vegetables are crisp tender, about 3 minutes Remove with a slotted spoon to bowl with chicken; set aside.
Add reserved tomato wedges; stir fry for 1 minute; remove to bowl with chicken.
Add remaining 1 tablespoon oil to skillet; heat until hot.
Stir in remaining 1 tablespoon cornstarch.
Blend in wine, remaining 1 teaspoon salt and garlic powder.
Cook and stir until sauce thickens, scraping particles clinging to the bottom of the skillet.
Return chicken and vegetables to skillet; simmer until heated through, about 1 minute.
Serve over steamed rice or shredded lettuce,if desired.
Serves 4.