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Tomato egg stir fry with sliced chicken breast and scallions on a white plate

Chinese Tomato Egg Stir Fry with Chicken

The homestyle tomato and egg classic with velveted chicken breast added, turning a side dish into a 32g protein dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 340
Ingredients Method

Ingredients
  

  • 400 g chicken breast sliced thin against the grain
  • 2 tsp cornstarch for velveting
  • 1 tbsp soy sauce for velveting
  • 6 large eggs
  • 600 g ripe tomatoes about 4 large, cut into wedges
  • 2.5 tbsp neutral oil divided
  • 2 tsp sugar
  • 1 tbsp ketchup optional, deepens the sauce if tomatoes are pale
  • 0.5 tsp salt plus more to taste
  • 1 tsp sesame oil
  • 3 scallions, sliced

Method
 

  1. Toss the sliced chicken with the cornstarch and soy sauce and let it sit while you prep everything else. This quick velvet keeps lean breast meat tender.
  2. Beat the eggs with a pinch of salt. Cut the tomatoes into wedges over a bowl so you keep every drop of juice.
  3. Heat 1 tbsp oil in a wok or wide pan over medium-high. Pour in the eggs and scramble in big folds until just set but still glossy, about 1 minute. They should look slightly underdone. Move them to a plate.
  4. Add another 1 tbsp oil and stir-fry the chicken in one layer until just cooked through, 3 to 4 minutes. Move it to the egg plate.
  5. Add the last 1/2 tbsp oil, then the tomatoes and their juice, the sugar, ketchup if using, and salt. Cook 4 to 5 minutes, pressing gently, until the wedges slump and release a loose sauce.
  6. Return the chicken and eggs, fold everything together for 30 seconds, and turn off the heat. Finish with sesame oil and scallions. Taste for salt; tomatoes vary a lot.