Steps
How to make it
Prep 8 min · Cook 11 min
- Dice chicken breast 130 g against the grain; cut tomato 1 into chunks; mince 2 garlic cloves. Portion 1 bowl cooked rice into a large bowl and keep warm.
- Toss chicken with 0.75 tsp soy sauce and rest 5–10 minutes to marinate (reserve 0.75 tsp soy sauce for stir-frying).
- Heat 1 tbsp olive oil in a skillet over medium heat; sauté minced garlic 30 seconds until fragrant.
- Add tomato chunks and cook over medium heat 2–3 minutes until slightly softened and juicy.
- Spread chicken in the pan and cook over medium heat 3–4 minutes until golden outside and cooked through (no pink inside).
- Drizzle the remaining 0.75 tsp soy sauce; stir-fry over high heat 30 seconds until the sauce thickens slightly and coats the chicken.
- Season with a pinch of salt to taste; ladle chicken and tomato juices over rice and toss while hot.
