Styling and Photography by Chay Berger | Food Prep by Leah Hamaoui

This vibrant chicken stir-fry features tender chicken pieces coated in a tangy, hot tomato jam sauce. The colorful medley of vegetables adds a fresh crunch to each bite. Served over fluffy white rice, this is a delicious and visually appealing meal.

Serves 8

• 3 lb (1.36 kg) butterflied chicken cutlets, cut into thin strips
• ⅓ cup cornstarch
• 1 tsp garlic powder
• ½ tsp black pepper
• salt, to taste
• ⅓ cup oil
• 2 cups basmati rice, cooked
• Vegetable Medley
• 1 large white onion
• 1 fancy zucchini, washed, not peeled
• 1 yellow squash, washed, not peeled
• 1 large carrot
• 1 cup snow peas
• 6 oz (170 g) shiitake mushrooms, sliced
• 2 cups broccoli florets
• 2 cups cauliflower

Tomato Jam Sauce

• ½ cup Tuscanini Tomato Jam
• ¼ cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp fish-free Worcestershire sauce
• 1 tsp lemon juice
• 1 tsp mustard powder
• ½ tsp ginger powder
• ½ tsp black pepper

Mix cornstarch with garlic powder, pepper, and salt. Dredge the chicken in the cornstarch mixture.

Heat the oil in a deep sauté pan and sear the chicken in batches until they’re slightly browned and crispy. Remove the chicken from the pan and set aside.

To prepare the vegetables, cut the onion in half and slice. Slice the zucchini, yellow squash, and carrot in rounds or matchsticks. Add the onion to the pot that was used for the chicken and sauté until translucent. Add the rest of the vegetables and sauté for 5–10 minutes, depending on how crispy you like them.

While the vegetables are sautéing, mix the sauce ingredients in a bowl. Add the sauce to the pan. Then add the chicken and continue to simmer for about 5–10 minutes.

Serve the chicken and vegetables over a bed of rice.

Tip: For rice that’s a step above, cook it in chicken broth instead of water.

Note: If you can’t get Tuscanini Tomato Jam, mix ¼ cup tomato paste, ¼ cup onion soup mix, ¼ cup dark brown sugar, and 1 tsp chili powder to get a similar taste.