Tomato Chicken Stir-Fry

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Tomato Chicken Stir-Fry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Tomato Chicken Stir-Fry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons vegetable oil
• 1 pound skinless, boneless
• chicken breast, cut into strips
• 3 cups cut-up vegetables*
• 1/2 teaspoon garlic powder
• 1 (10.75 ounce) can Campbell's®
• Condensed Tomato Soup
• 2 tablespoons soy sauce
• 1 teaspoon vinegar
• 4 cups hot cooked rice

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat 1 tablespoon oil in skillet

Step 2: Technique & Execution

Add chicken and stir-fry until browned

Step 3: Technique & Execution

Heat remaining oil

Step 4: Technique & Execution

Add vegetables and garlic powder and stir-fry until tender-crisp

Step 5: Technique & Execution

Add soup, soy and vinegar

Step 6: Technique & Execution

Return chicken to skillet and heat through