Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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