Ingredients

The following ingredients have 2 Servings
  • 2/3 - 1 pound chicken breast (cubed (can use beef instead))
  • 1/2 small red onion (cut into wedges)
  • 1 to mato (cut into wedges)
  • 2 tablespoons diced coriander
  • 2-3 cloves garlic
  • 1 inch piece of ginger
  • 1 tablespoon oil
  • 1/4 cup Pisco (can use Brandy or Cognac instead)
  • 1/4 cup gluten free tamari
  • 1/4 cup balsamic vinegar
  • 2 - 4 potatoes (diced, and deep fried (optional))
  • 1 cup rice (cooked according to package directions)

Instruction

  • Finely chop ginger, garlic and coriander.
  • Cut tomato and onion into wedges.
  • Cut chicken into 1 and 1/2 inch cubes.
  • Heat pan (preferably wok, over a gas flame) until hot. Add oil, ginger and garlic. Cook until fragrant - 30 seconds.
  • Add chicken. Saute until chicken is browned and cooked through.
  • Add onion and tomato, saute for 30 seconds.
  • Add pisco and shake the pan over the gas flame, until flames come up! Add a dash of salt.
  • Add tamari, vinegar and a splash of water.
  • Serve over rice or deep fried or roasted potatoes.
  • Sprinkle with cilantro.