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Slice all the vegetables in bite-size pieces.
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Cut the chicken breasts in bite-size pieces.
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On a large skillet or wok, add 1 tablespoon oil and allow it to heat up on high.
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Add the chicken and stir until bites are no longer pink.
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Add the salt and the onions and stir constantly until onions are close to browning. Place the chicken and onions on a serving dish to add back later.
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Add the remaining oil to the frying pan. Once it is hot, add the garlic and stir.
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Quickly add the tomatoes and the rest of the vegetables and stir.
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Cover for 4 minutes while fire still on high.
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Add the chicken back in, stir and add the soy sauce and chili sauce.
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Stir for a minute or two.
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Serve with plain rice.
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Enjoy!