Creamy Chicken and Tomato Stir-Fry with Rice

1.In a medium bowl, toss the cubed chicken with soy sauce and cornstarch until evenly coated. Set aside for 10 minutes.

2.Heat the unsalted butter in a large skillet or wok over medium-high heat until melted and shimmering.

3.Add the seasoned chicken to the skillet in a single layer (work in batches if necessary) and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4.Reduce the heat to medium. Add the sliced onion to the same skillet and sauté for 3 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.

5.Add the halved tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.

6.Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

7.Reduce the heat to low. Stir in the sour cream, Parmesan cheese, and dried oregano until the sauce is smooth and slightly thickened. Do not allow the sauce to boil once the sour cream is added.

8.Season the sauce with salt and pepper to taste. Return the cooked chicken to the skillet and toss gently to coat everything in the creamy sauce.

9.Serve immediately over mounds of hot, steamed white rice. Garnish generously with fresh chopped parsley.