Chinese Tomato Egg Chicken | 20-Minute Wok Dinner

Cut the chicken breast into thin, bite-sized strips. Toss with 1 tablespoon (15 ml) of soy sauce and half of the cornstarch, then let it sit for 5 minutes.

Crack the eggs into a small bowl and whisk lightly with a pinch of salt. Cut the tomatoes into wedges, finely mince the garlic and ginger, and diagonally slice the spring onions, separating the white and green parts.

In a small bowl, mix the remaining soy sauce with the cane sugar, sesame oil, remaining cornstarch, and 50 ml of water.