Fruity Chicken Stir-Fry with Kiwi and Pomegranate

1.In a bowl, combine the sliced chicken breasts with soy sauce, cornstarch, and a pinch of salt and pepper. Mix well and let it marinate for about 15 minutes.

2.Heat the vegetable oil in a large skillet or wok over medium-high heat.

3.Add the marinated chicken to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through and golden brown.

4.Push the chicken to one side of the skillet and add the sliced onion. Stir-fry for 2-3 minutes until the onion is translucent.

5.Add the diced kiwi, pomegranate seeds, sliced persimmon, apple, and diced tomato to the skillet. Stir everything together and cook for an additional 3-4 minutes, allowing the fruits to soften slightly and release their juices.

6.Pour the beaten egg over the stir-fry and gently mix it in, cooking for another 1-2 minutes until the egg is fully cooked and incorporated into the dish.

7.Taste and adjust seasoning with more salt and pepper if needed. Serve hot.