Hello & Nyob Zoo All!

Here’s a simple & tasty stir fry dish you can make that will satisfy all your taste buds. This is my brothers go-to stir fry dish: Chicken & tomato stir fry. It’s savory, slightly sweet, herbaceous, and oh so very delicious. It is also a great dish to make to  use up the abundant of tomatoes that are growing this season. It’s so easy yet so comforting. I’m not sure how this stir fry was originated, but it is a very well know dish in the Hmong community. So give this one a try and let me know if you like it!

Happy Cooking!

Main Ingredients

Tomatoes!

These are our seasonal garden tomatoes we grew this year. Super sweet and full of meat. Here are some of the ones I like to use for this particular stir fry since it will create a very savory & slightly sweet flavor.

-Sunrise Bumblebee Cherry Tomato
-Ace 55 tomato
-Purple Cherokee purple tomato
-Sungold tomato

It was my first time growing Sunrise Bumblebee Cherry Tomatoes and realized how amazing they are! Sweet, full of flesh, and has a beautiful plum like shape. It’s delicious. Ace 55 is a good tomato for cooking, canning, or as is. Low in acidity and also sweet. Purple Cherokee tomato is perfect for salad since it’s sweet and full of meat & flavor. And of course, sungolds! They are extra sweet and yummy like candy but healthier ?

Starting from the bottom up: -Sunrise Bumblebee Cherry Tomato -Ace 55 tomato -Purple Cherokee purple tomato -Sungold tomato (on the vine)

Cut into bite size pieces for faster cooking.
Chicken thigh with skin on for texture. Other proteins can be used such as pork or tofu. You can also use chicken breast for a leaner stir fry.  Herbs and aromatics: Onions, garlic, lemongrass, Thai basil, green onions, & cilantro Seasoning: Salt, black pepper, oyster sauce, & soy sauce

Stir fryServe  Enjoy with fresh steamed rice

Enjoy!

-Cindy (C.HerCreations)

Chicken & Tomato Stir Fry: Nqaj Qab Kib Ntsug Txiv Lwg Suav

Serves: 4-6 Prep Time: 10 minutes Cooking Time: 10-12 minutes 10-12 minutes

Nutrition facts: 200 calories 20 grams fat

Pin

Print me

Ingredients

• 2 lbs chicken thigh or breast (chopped into bite size pieces)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp oil
• 1 Tbsp chopped garlic
• 1 lemongrass (smashed)
• 1 small onion (chopped)
• 2 lbs tomato (chopped) (I like cherry, Ace 55, beefsteak tomatoes) Seasonal tomatoes are best
• 2 tsp soy sauce
• 2 Tbsp oyster sauce
• 1 cup green onions (chopped)
• 1 cup cilantro (chopped)
• 1/2 cup Thai basil
• Optional: Chili peppers for some spicy kick

Instructions

In a pan, add 2 tbsp of oil. Add in the minced garlic and smashed lemongrass and cook on medium heat to sweat the garlic and lemongrass (about 15-30 secs). Then add in the chicken, salt, and black pepper. Turn heat to high so you can get a good sear on the chicken. Stir and cook the chicken well. If you want flavor, let the chicken sit for 2-3 minutes without stirring to get a good sear on the chicken.

Once the chicken is cooked and has a nice color to it, add in the tomatoes, chopped onions, soy sauce, and oyster sauce. Stir and let it cook for at least 3-5 minutes to cook down the tomatoes. If you want this stir fry to be more on the brothy side, cook it for less time. If you want a thicker sauce, cook it longer. I like a thicker sauce so I cook it longer. Once you have reached your desire consistency, add in the herbs. Stir quickly just to wilt the herbs and then turn off the heat immediately. Taste and adjust seasonings. Serve over rice and enjoy! 🙂

Notes

Pork or chicken breast can be used for this dish. Make this vegetarian and use tofu as well (sub out the oyster sauce for mushroom "oyster" sauce.