Peruvian Stir Fry With Chicken, Tomatoes, Onions & Parsley.
I discovered my love for Peruvian food at one of my favorite Chicago restaurants, Taste of Peru. Lomo Saltado is one of my favorite Peruvian dishes. It’s a stir fry dish that typically has chicken or beef, onions, tomatoes and French fries, but to make this healthier I removed the fries from my recipe (although they’re obviously delicious). I also made this gluten-free by using Tamari instead of soy sauce. I served this with a simple side of brown rice with fresh parsley.
- 2 chicken breasts, cut into small pieces
- 1/3 cup fresh, chopped parsley
- 1 large tomato, sliced
- 1 yellow onion, sliced
- 1/3 cup white vinegar
- 1/4 cup Tamari (gluten-free soy sauce)
- 2 tbsp olive oil
- salt/pepper to taste
Heat the olive oil in a large pan on medium/high heat and add in the chicken. Cook for about 5 minutes and then add in the onions. Continue to cook until the chicken is lightly browned and the onions have softened (about 7-10 minutes) and then add in the vinegar and Tamari. Stir in the tomato and parsley and continue to simmer for about 10 minutes. Season with salt and pepper to taste.