Best Tomato Chicken Stir Fry Recipes

Turkey or Chicken, Summer Squash and Tomato Stir-Fry image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 13

4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
1 pound chicken or turkey breast, cut into 1-inch pieces
1 small onion, cut into 3/4-inch dice (about 1 cup)
1 red bell pepper, seeded and cut into 3/4-inch dice (about 1 cup)
2 cloves garlic, minced
2 small summer squash, seeds removed and cut into a 3/4-inch dice (about 1 1/2 cups)
8 to 10 small cherry tomatoes, mixed colors
1/3 cup loosely packed fresh basil leaves
Rice, for serving

Steps:

Combine 2 tablespoons olive oil, lemon juice, thyme, 1/4 teaspoon salt, pepper, and red pepper in a large bowl. Add the chicken or turkey and toss. Marinate 15 minutes.
Drain the meat and pat very dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil to the pan. Add the chicken and stir-fry until opaque and firm, about 4 minutes. Use a slotted spoon to transfer to a large bowl. Add the onion and pepper to the pan and stir-fry, until softened, 1 to 2 minutes. Add to the chicken. Add the squash to the pan, and stir-fry until tender-crisp, about 2 minutes. Add to the chicken. Add the tomatoes and garlic to the pan and stir-fry until glazed and slightly charred, about 2 minutes longer. Return the chicken and vegetables to the pan. Season with salt and pepper. Heat until warmed through, about 2 minutes. Add the basil and toss to combine. Serve with rice.

Tomato Chicken Stir Fry image

Provided by Busy Lindsay

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 lb boneless skinless chicken breast, cut into chunks
1 cup broccoli, chopped
1 cup zucchini (yellow squash works too)
1 cup bell pepper, chopped
1/2 cup carrot, sliced about 1/4 inch thick
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can condensed tomato soup
2 tablespoons soy sauce
1 teaspoon white vinegar or 1 teaspoon cider vinegar
4 cups hot cooked rice

Steps:

Heat 1 tablespoons oil in large skillet. Add chicken and stir-fry until browned. Remove chicken and set aside.
Heat remaining oil in same skillet. Add vegetables and garlic powder and stir-fry until vegtables are tender-crisp. Return chicken to skillet.
Add soup, soy sauce and vinegar. Heat to a boil. Stir well. Serve over rice.