📍 Where this dish comes from: Arequipa (the White City) · El Misti volcano
Discover the history of this region →
Discover the history of this region →
The chicken version of Peru’s iconic stir-fry: quick-seared strips tossed with onion, tomato, and soy over high heat.
What You’ll Need
Servings: 4 servings
Calories: 310kcal
Ingredients
- 1 1/2 lb chicken breast or thigh cut into strips
- 2 tbsp olive oil or avocado oil
- 1 red onion cut into wedges
- 2 tomatoes cut into wedges
- 3 cloves garlic minced
- 2 tbsp soy sauce (sub: coconut aminos)
- 1 tbsp red wine vinegar
- Fresh cilantro, chopped
- Sea salt and black pepper
Instructions
- Season the chicken strips with salt and pepper.
- Heat the oil in a wok or large skillet over high heat and sear the chicken until golden, 3–4 minutes. Remove.
- Add the onion and stir-fry 2 minutes, until just softened but still crisp.
- Add the garlic and cook 30 seconds.
- Return the chicken to the pan, add the tomatoes, soy sauce, and vinegar, and toss 2–3 minutes, until the tomatoes just soften.
- Garnish with cilantro and serve immediately.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 33g | Fat: 15g | Fiber: 2g
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Health Benefits
- Soy sauce and vinegar season the dish without any added sugar.
- Keeping the tomato to a modest amount holds net carbs down while preserving the classic flavor.
Pairs Well With
- Champiñones al Ajillo
- Judías Verdes Saltadas