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Fresh Tomato Stew with Pan-Fried Chicken



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1 1/2 lbs. fully ripened fresh Florida tomatoes
1 1/2 lbs. boneless skinless chicken breasts
0.75 cup of Sesame-Ginger Marinade Magnifying_glass
1/2 cup rice vinegar
1 1/2 tbsp. sugar, divided
1 cup julienned fresh fennel
2 tbsp. sesame oil
1 tbsp. minced garlic
1 tbsp. chopped fresh ginger
1/4 cup soy sauce
1/4 cup Mirin (sweet rice wine)
2 tbsp. cornstarch
2 tbsp. vegetable oil


  1. 1
    Cut tomatoes in 1-1/2-inch cubes (makes about 4 cups); set aside. Slice chicken in 2-inch cubes; place in a bowl. Add Sesame-Ginger Marinade; let stand about 30 minutes.
  2. 2
    To pickle fennel: In a small bowl, combine rice vinegar with 2 tablespoons of the sugar. Add fennel; marinate about 15 minutes.
  3. 3
    To prepare fresh tomato stew: In a small skillet, over medium heat, heat sesame oil. Add garlic and ginger; cook and stir until lightly browned, about 30 seconds; stir in tomato cubes. Add soy sauce, mirin and remaining 1/2 tablespoon sugar; simmer and stir until tomatoes are tender, but still hold their shape, about 5 minutes; over low heat, keep mixture warm.
  4. 4
    Add cornstarch to chicken; toss to coat. In a large skillet, over medium-high heat, heat vegetable oil. Cook, turning once, until deep golden brown, about 8 minutes.
  5. 5
    To serve: Surround chicken with tomato stew; top chicken with pickled fennel. Serve with steamed rice and asparagus, if desired.


Ming-Chu Lin, Culinary Institute of America, Hyde Park, NY
Winning entry in 2000 Florida Tomato Committee Recipe Contest

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