Chicken and Cherry Tomato Toss
  • 3 tbsp chicken stock
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce, optional (see tip below)
  • 1 tbsp granulated sugar
  • 1 tsp salt or to taste
  • 2 tbsp vegetable oil
  • 1 tbsp coarsely chopped garlic
  • 1 tbsp finely chopped fresh gingerroot
  • 12 oz skinless boneless chicken breasts, cut into 11⁄2-inch (4 cm)
  • 1⁄3 cup thinly sliced green onions, divided
  • 3⁄4 cup halved cherry tomatoes
  1. In a small bowl, combine chicken stock, soy sauce, dark soy sauce, if using, sugar and salt and stir well. Set aside.
  2. In a wok or a large deep skillet, heat oil over medium-high heat. Add garlic and ginger and toss well, until fragrant, about 30 seconds.
  3. Add chicken and spread into a single layer. Cook, undisturbed, until edges turn white, about 1 minute. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.
  4. Add chicken stock mixture, pouring in around sides of pan. Cook, tossing occasionally, until chicken is cooked through and coated in a thin, smooth sauce, 1 to 2 minutes more.
  5. Reserve a generous pinch of green onions for garnish, and add remaining green onions and cherry tomatoes to pan. Cook, tossing once, for 1 minute more.
  6. Transfer to a serving plate. Sprinkle reserved green onions over chicken. Serve hot or warm.
  7. *Dark soy sauce adds handsome color and depth of flavor to 
stir-fry dishes, but is not essential to the recipe. Omit it if you don’t have it on hand. It’s a good background stir-fry seasoning, and keeps long and well, 
so consider buying a bottle if you stir-fry often.
  8. You’ll have a pleasing amount of dark, delicious sauce, perfect for spooning over rice along with the spicy chicken. The sauce 
will be thin, Thai-style, since no cornstarch is used to thicken it.
Recipe by Moms & Munchkins at