Chicken and Vegetables Tossed In A Skillet
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INGREDIENTS 2 large, whole chicken breasts, skinned, boned, and cut in bite-size pieces
1 tablespoon cornstarch
1 tablespoon vegetable oil
3 tablespoons soy sauce
Generous sprinkling of freshly ground black pepper
1 tablespoon vegetable oil
1 pound fres broccoli, flowerets separated and stalks cut in 1-1/2-inch pieces
1/2 pound fresh mushrooms, with stems, sliced
6 green onions, with tops, cut in 1-inch pieces
2 medium-large tomatoes, each cut into 8 wedgesPrepare chicken breasts and set aside.
Mix cornstarch, 1 tablespoon vegetable oil, and soy sauce in a shallow dish large enough to hold chicken. Sprinkle generously with freshly ground black pepper. Whisk for a few seconds until well blended. Add chicken pieces and coat well with the mixture. Cover chicken and refrigerate overnight.
Heat 1 tablespoon vegetable oil in a large heavy skillet until just sizzling. Add chicken to the skillet and toss quickly until brown, for about 5 minutes. Remove chicken and set aside.
Add broccoli to skillet, be sure any tough parts of the stalks have been peeled away, and toss quickly for about 2 minutes. Add mushrooms and green onions to the skillet.
Continue cooking until green onions are tender-crisp, about 3 minutes. Return chicken to the skillet, and top with tomato wedges. Cover skillet and continue cooking for about 2 minutes. Toss chicken and vegetables lightly but well and serve immediately.