Best Pollo Saltado Peruvian Style Chicken Stir Fry Recipes

POLLO SALTADO (PERUVIAN CHICKEN STIR-FRY)

Pollo Saltado (Peruvian Chicken Stir-Fry) image

A recipe for Pollo Saltado (Peruvian Chicken Stir-Fry). Thinly sliced pieces of chicken are tossed together with potatoes, tomatoes, and red onions for a quick and delicious dish.

Provided by Tara

Categories Main

Time 25m

Number Of Ingredients 13

Ingredients

1 pound (454 grams) boneless, skinless chicken breasts
Salt and pepper (to taste)
1/4 cup (60 milliliters) chicken stock
3 tablespoons (44 milliliters) soy sauce
3 tablespoons (44 milliliters) red wine vinegar
3 tablespoons (44 milliliters) vegetable oil
2 garlic cloves (minced)
1 red onion (thickly sliced into wedges)
3 plum tomatoes (thickly sliced into wedges)
1/2 cup (20 grams) fresh cilantro (chopped)
1 tablespoon aji amarillo paste (or 1 aji amarillo pepper, seeds removed and thinly sliced)
10 ounces (283 grams) French fries
Cooked long grain white rice (for serving)

Steps:

Thinly slice the chicken breasts and season with salt and pepper.
In a small bowl, whisk together the chicken stock, soy sauce, and vinegar.
In a large wok, drizzle oil over high heat. When thoroughly heated, add the sliced chicken breasts. Cook, stirring often, until golden on all sides. Toss in the garlic and onions, then the chicken stock mixture.
Once the onions begin to soften, stir in the tomatoes, cilantro, aji amarillo, and additional salt and pepper to taste.
Remove from heat and serve immediately with French fries and rice.

POLLO SALTADO (PERUVIAN-STYLE CHICKEN STIR-FRY)

Pollo Saltado (Peruvian-Style Chicken Stir-Fry) image

A traditional Peruvian-style chicken stir-fry is best served with rice and a sprinkle of cilantro on top!

Provided by Lauren W

Categories World Cuisine Recipes Latin American South American Peruvian

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

2 large skinless, boneless chicken breast halves, cut into strips
2 tablespoons soy sauce
2 tablespoons vinegar
1 teaspoon paprika
1 teaspoon ground cumin
ground black pepper to taste
1 clove garlic, minced
½ (32 ounce) package frozen steak-cut French fries
½ tablespoon vegetable oil
1 onion, sliced lengthwise
1 green bell pepper, sliced into strips
1 aji pepper, minced
3 Roma tomatoes, sliced lengthwise and seeds removed

Steps:

Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
Bake in the preheated oven until light golden, 20 to 25 minutes.
Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
Arrange baked fries on plates and place the chicken stir-fry on top.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 36.9 g, Cholesterol 65.2 mg, Fat 11.1 g, Fiber 5.2 g, Protein 26.8 g, SaturatedFat 3.7 g, Sodium 505.8 mg, Sugar 4.6 g