Tomato Mushroom Chicken Casserole

Ingredients:

- 6 chicken breast, 1 cm thick

- 20 oz can diced tomato (approx. 4 tomatoes)

- 3 white mushrooms, sliced

- 1 tbsp ginger, minced

- 2 cloves garlic, minced

- 1/2 onion, sliced

- 1 tsp oregano

- 3 tbsp corn starch

- 3 tbsp vegetable oil

- 2 tbsp rice cooking wine

- 2 tsp salt

- 1 tsp pepper

Preparation:

- Coat both sides of chicken breasts with corn starch. Add 2 tbsp oil in a skillet on medium-high heat. Brown chicken on both sides. Take chicken out and place aside.

- Pour 1 tbsp oil in the same skillet on medium heat. Add ginger, onion, garlic and stir for 1 minute. Mix in diced tomato, rice cooking wine, oregano, mushroom, pepper, and salt. Wait for sauce to boil. Bring chicken back to the skillet and simmer for 25-30 minutes, until sauce thickens. Turn chicken once.