Tomato Stir-Fried Chicken

Step 1: Prep the Ingredients

Pat the chicken thigh meat dry and cut it into even 2cm cubes - thigh meat stays juicy and tender where breast would turn dry and chalky. Score a small cross on the base of each tomato, blanch them in boiling water for 30 seconds, then slip off the skins and cut the flesh into rough chunks. Mince the garlic and ginger, and chop the green onions, keeping the white and green parts separate. Everything measured and ready before the heat goes on, because this dish cooks fast once the wok is hot.

Step 2: Marinate the Chicken

Put the chicken into a bowl and add the cooking wine, 1g of the white pepper, and 5g of the cornstarch. Mix with your hands until every piece is evenly coated and the surface looks slightly tacky. This thin cornstarch film is what keeps the meat tender and gives the finished sauce something to cling to. Rest for 10 minutes while you prepare the tomatoes - any longer and the coating turns pasty.

Step 3: Cook the Tomatoes Down

Heat 20ml of the oil in a wok over medium-high heat. Add the ginger and garlic and stir for 20 seconds until fragrant, then add the tomato chunks. Cook for 4-5 minutes, pressing the tomatoes down with the back of a spatula so they break apart and release their juice. Do not add water: let the tomatoes collapse on their own until the pan holds a thick, glossy red sauce. This is the soul of the dish and the single step that separates a good version from a watery one.

Step 4: Stir-Fry the Chicken

Push the tomatoes to one side of the wok and add the remaining 10ml of oil. Drop the chicken in and spread it out in a single layer. Leave it undisturbed for 30 seconds so the pieces sear rather than steam, then stir-fry over high heat for 2-3 minutes, until every piece is opaque and lightly browned at the edges.

Step 5: Combine and Thicken the Sauce

Fold the chicken back into the tomato sauce and stir-fry for another minute. Add the light soy sauce, the sugar, the salt, and the remaining white pepper, then toss to coat. Mix the leftover 5g of cornstarch with 15ml of water to make a slurry, pour it in, and stir for about 30 seconds until the sauce turns noticeably thicker and coats the back of a spoon. Taste and adjust the salt if needed - the tomato's acidity usually means less salt than you expect.

Step 6: Plate and Serve

Turn off the heat, stir through the green onion whites and most of the greens, and spoon the chicken and sauce into a shallow serving bowl. Serve immediately with steamed white rice, letting each diner spoon the sauce over their own rice - the last of the red sauce is the best part of the meal.

Tips

• Use chicken thigh meat, not breast: the extra fat keeps the pieces tender even if you overcook them by a minute.
• A spoonful of tomato paste (about 15g) stirred in during Step 3 deepens the color and adds body if your tomatoes are not very ripe.
• If the sauce looks thin before you add the slurry, simmer it for an extra minute rather than dumping in more water - the flavor concentrates as it reduces.
• Serve it with rice rather than noodles: the sweet-tangy sauce is made to be soaked up by steamed rice.

FAQ

Can I use chicken breast instead? Yes, but cut it into smaller pieces and reduce the stir-fry time in Step 4 to 90 seconds, otherwise it turns dry and stringy.
Do I have to peel the tomatoes? No. Blanching and peeling takes 30 seconds and gives a smoother sauce, but leaving the skins on works too - just cut the tomatoes smaller so the skins soften completely.
How long do leftovers keep? Refrigerate in an airtight container for up to 3 days. Reheat in a wok over medium heat for 3-4 minutes, adding a splash of water if the sauce has thickened too much.
Is there a vegetarian version? Yes - replace the chicken with 300g of firm tofu or 200g of king oyster mushrooms, sautéed until golden. Skip the chicken stock entirely and the dish becomes fully plant-based.