Instructions: Steamed rice and asparagus, for serving (optional)

Slice chicken into 2 inch cubes; place in a bowl. Add Sesame-Ginger Marinade and let stand for about 30 minutes.

To pickle fennel: In a small bowl, combine rice vinegar with 2 tablespoons of the sugar. Add fennel and marinate about 15 minutes.

To make tomato stew: Cut tomatoes into 1 1/2 inch cubes (makes about 4 cups).

In a small skillet, over medium heat, heat sesame oil. Add garlic and ginger; cook and stir until lightly browned, about 30 seconds; stir in tomato cubes. Add soy sauce, mirin and remaining1/2 tablespoon sugar; simmer and stir until tomatoes are tender, but still hold their shape, about 5 minutes. Keep mixture warm over low heat.

Drain chicken and discard marinade. Add cornstarch to chicken; toss to coat.

In a large skillet, over medium-high heat, heat vegetable oil. Add chicken; cook, turning once, until deep golden brown, about 8 minutes.

To serve, surround chicken with tomato stew; top chicken with pickled fennel.

Serve with steamed rice and asparagus, if desired.

Sesame-Ginger Marinade

1/3 cup soy sauce
1/4 cup dark sesame oil
2 tablespoons sliced fresh ginger
2 tablespoons sliced garlic
2 thinly sliced green onions

Combine soy sauce, sesame oil, ginger, garlic and green onions in a small bowl.

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