Chicken with Tomatoes and Green Beans

Now that it is at the end of my tomato garden season, I am creating a new dish to use more of the abundant fresh tomatoes that we have been harvesting continuously throughout the late summer and early fall. This recipe is quite simple, and different meats can be substituted instead of chicken. Since my family stays away from the red meats as much as possible, I use chicken instead. I am happy with this newfound recipe to enjoy cooked tomatoes to their fullest health benefits. One study indicates that consuming cooked tomatoes is much better than eating raw tomatoes. So here is how to make this simply delicious meal.

Ingredients:
Marinade ingredients:
½ pound chicken breasts, thinly sliced
1 tbs soy sauce
1/2 tsp sugar
1 tbs cooking wine, dry sherry or sake
1/4 tsp black pepper
1 tbs cornstarch
Other ingredients:
1 lb. fresh cherry tomatoes cut in half
1 cup white onions, sliced
2 garlic cloves, minced
1 tsp fresh minced ginger
½ lb. green beans, slices diagonally
1/4 cup water or chicken broth
1 tbs canola or peanut oil

Directions:
In a bowl, combine chicken with the marinade ingredients and let sit for 1 hour.

Bring pot of boiling water and parboil green beans for 1 minute.

Heat oil in a wok over medium high heat. Add chicken and stir – separating for even cooking (about 2 minutes or until brown).

Move chicken to the sides of wok (if your wok is large enough) or remove to place on a plate.
Add into wok the tomatoes, ginger, and garlic.

 Cook for 1 minute. Add green beans and stir to mix with the chicken.

 Season again with salt or more soy sauce, if needed. Add water and cook until the beans are tender.

Transfer to a serving plate and serve with hot cooked rice.