Kathy Man's Recipe

Rice with Stir-fried Shredded Chicken in Tomato Sauce

Ingredient:

Chicken breast - 11 oz
Onion - 7 oz
Tomato (medium sized) - 4
Garlic (minced) - 2 tsp
Cooked rice - about 4 cups

Chicken Marinade:

Light soy sauce - 2 tsp
White ground pepper - dash
Water - 1 Tbsp
Cornstarch - 1 tsp
Oil - 2 tsp

Seasoning:

Salt - 1/2 tsp
Sugar - 1-1/2 Tbsp
Ketchup - 4-1/2 Tbsp
Chicken broth mix - 1 Tbsp
Water - 10 fluid oz
Cornstarch - 1-1/2 Tbsp

Method:

1. Cut chicken breast into thin shreds. Add in marinade and set aside for about 10 minutes.
2. Cut onion into thin slices and tomato into thick slices.
3. Mix seasoning ingredients and set aside.
4. Heat wok. Add 1 Tbsp oil. Saute onion for 1 minute. Add tomato slices and 1 Tbsp water. Cook for another 3 minutes. Remove.
5. Add another 4 Tbsp oil to wok. Saute minced garlic until fragrant. Add shredded chicken and stir fry until no longer pink. Add 2 tsp wine. Stir fry for another 1/2 minute. Return onion and tomato to wok. Add seasoning ingredients and keep tossing until sauce thickens. Remove and serve over cooked rice in individual serving plates.