This Asian quick chicken stir fry cooked with ginger, onion and tomatoes comes together in just 15 minutes and is packed full of flavor thanks to a red wine tamari sauce. Perfect homemade takeout or a quick weeknight dinner meal. Healthy, gluten free and dairy free.
If it’s been too long I simply start to crave it. So you can imagine, 9 months of straight backpacking all over Asia back in 2012 was a foodie dream destination for me.
Outside of those 3 days in Chiang Mai, Thailand where I just felt like my body needed to eat BLT sandwiches 3 times a day, (no joke), I pretty much ate non stop Asian food for all 9 months. I mean sometimes you just need to follow the lead of your body – and for me that took me to a bar with a solid BLT.
And now my body is saying, no more South American food, I want Asian. And I’m listening.
As much as I absolutely love having a fully stocked kitchen with every kind of Asian, spice, herb, ingredient and dressing, unfortunately, while I’m backpacking around the world I can’t bring all my ingredients with me.
This forces me to get creative, and make do with a simple set of ingredients that I can buy at the store and use up within a few days.
The major players in this Asian quick chicken stir fry are rotisserie chicken, onions, tomatoes, ginger, garlic, tamari, and red wine. A simple set of low fuss ingredients that you can find pretty much anywhere.
I wanted a super quick chicken stir fry that could be ready in minutes and this is inspired by a Peruvian – Chinese dish called lomo saltado in which large tomato and onion wedges get stir fries with soy sauce and a splash of Pisco (the local grape distrilled liquor).
In place of Pisco, I used red wine, which by the way, newsflash seems to create a perfect glaze when combined with tamari and the juice from the tomatoes.
Who knew? Red wine + tamari + tomato juice = my new favorite sauce.
I cut the ginger into thin matchsticks so you could still get a big bite of ginger without the flavor getting lost. Minced ginger is great too, but when you want that strong flavor to really shine through your quick chicken stir fry, thin matchsticks is the best cut.
Have everything prepped before you start cooking this quick chicken stir fry recipe because it goes fast. And if you’re got a wok and a gas stove you’re going to have this ready in a flash.
Something about Asian cooking and gas stoves just goes together. I had to make this on a small two burner stove top, and it’s just not the same as a proper wok and a full on gas flame.
Ah I just love gas stove cooking. Agreed?
After you give the ginger and garlic a quick sear, add the in onion wedges, mix those around, and add the tomatoes. Toss in the shredded chicken and add the sauce ingredients.
Flip everything around, with a shake of the wrist. And dinner is ready.
Top with a generous handful of fresh bean sprouts for crunch and chopped cilantro for freshness.
This simple Asian quick chicken stir fry is truly my new favorite stir fry recipe. And it’s ready in 15 minutes.
- 1 tablespoon extra virgin olive oil
- 2 inch piece of ginger peeled cut into thin matchsticks,
- 4 cloves garlic chopped
- 1 small onion halved and cut into 4-8 wedges
- 2 to matoes halved and cut into 4-8 wedges
- 1 cup chopped rotisserie chicken
- 1-2 tablespoons dry red wine
- 1-2 tablespoons gluten free tamari
- handful bean sprouts
- handful cilantro chopped
- Heat olive oil high heat in a wok.
- Once hot add ginger and garlic and cook for 15-30 seconds until aromatic.
- Add onion wedges, and cook for 1 minute.
- Add tomatoes and cook for 1 minute, stirring, occasionally.
- Add chicken, cook for 1 minute.
- Add red wine, and tamari. Mix. Cook for 1 minute.
- Serve topped with bean sprouts and cilantro.