Ingredients
4 boneless skinless chicken breasts (cut into 1-inch cubes)
2 large ripe tomatoes (chopped)
2 tbsp olive oil
4 garlic cloves (minced)
1 tbsp fresh ginger (minced)
1/3 cup low-sodium vegetable broth
3 tbsp soy sauce
1 tsp sesame oil
1 red bell pepper (sliced)
4 scallions (sliced, split)
1/2 tsp red pepper flakes (optional)
Fresh cilantro (chopped, for garnish)
Salt and pepper (to taste)
Instructions
Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook until browned and nearly cooked through. Remove chicken from pan.
Add garlic, ginger, and scallions to the same skillet. Sauté for 1 minute until fragrant.
Incorporate bell pepper, chopped tomatoes (save some for garnish), and red pepper flakes. Cook for 5 minutes until tomatoes release juices and vegetables soften.
Return cooked chicken to the pan. Pour in broth, soy sauce, and sesame oil. Stir to coat, reducing heat slightly.
Simmer for 3-5 minutes until chicken is fully cooked and sauce thickens. Garnish with reserved tomatoes, cilantro, and additional salt/pepper if needed. Serve immediately or over cauliflower rice.
Notes
Use frozen chicken if fresh isn’t available—adjust cooking time by 2-3 minutes.
The sauce can be made ahead and refrigerated for up to 2 days.
For a heartier meal, add spiralized zucchini or broccoli.
Store leftovers in an airtight container for 3-4 days; reheats well in the oven or microwave.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Stir-Frying
- Cuisine: Asian Fusion
- Diet: Low Carb, Keto, Paleo, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg