If you’ve ever been to Peru—or know someone who has—there’s a good chance you’ve heard about pollo saltado. It’s one of those dishes that almost everyone falls in love with, and after living in Lima, I can confirm it’s a must-try.

One of my favorite things about Peruvian food is how it beautifully blends influences from the cultures that mingle with it. Lima has a long history of Asian immigration, and over time, those flavors mixed with traditional Peruvian ingredients to create something completely unique. You see this most clearly in the city’s “chifa” restaurants, which are Chinese-Peruvian fusion spots. And trust me: if you ever visit, a meal at a chifa will be one of the best food experiences of your life.

Pollo saltado is a perfect example of this cultural mash-up. It’s basically a Latin American take on a stir-fry. Imagine juicy chicken tossed in a savory, tangy sauce with onions, tomatoes, and peppers, all piled high over crispy potatoes with, yes, a side of rice. (Carbs on carbs? Absolutely. It’s the best way.) Every bite is hearty, bright, and bursting with flavor.

I loved it so much while living in Lima that I became determined to recreate it at home once I came back to the U.S. Thanks to Gastón Acurio—a legendary Peruvian chef—and his cookbook, I’ve been able to get the flavors right without making things overly complicated. My version is definitely the “lazy” home cook version, but it still delivers everything I crave when I’m missing Lima.

The Secret Sauce (Literally)

When I first tried to recreate pollo saltado, I thought I could just wing the sauce. After all, it’s just a stir-fry, right? Wrong. The magic of this dish is in the balance of salty, tangy, umami-packed flavors. While living in Peru, I once asked a local what goes into the sauce, and she basically laughed and said, “We just buy it from the store.”

That sent me on a mission. After lots of trial and error, and cookbook reading, I finally discovered the missing piece: oyster sauce. It’s non-negotiable. Combined with vinegar, soy sauce, and a touch of yellow chili paste, it gives the dish that deep, layered flavor that makes you go back for seconds.

Despite my usual policy here at Stir & Chill of avoiding “one-off” ingredients that will just collect dust in the back of your pantry, I have to say that yellow chili paste (ají amarillo paste) is 100% worth the investment. Peruvian food as a whole is so ridiculously good that you may find yourself using up the whole jar just by making this pollo saltado over and over again. And if you don’t? Well, consider this your spoiler alert: I have a few other Peruvian recipes in the works that will help you get every last bit of mileage out of it (wink wink). Bonus tip—if you’re ever feeling lazy and don’t want to chop up a fresh jalapeño for something, a little spoonful of this paste can give you a similar kick of heat with zero effort. Just keep in mind that it brings its own salt, so adjust accordingly.

Can You Make Your Own Fries?

Authentically, pollo saltado is served over fries and with a side of rice. You read that right. Both. And if you want to go the extra mile, you absolutely can make homemade fries with my Air-Fryer French Fries. I did that once, and while it was delicious, I haven’t done it again.

Here’s why: I always serve this with rice (which is traditional), so juggling rice, homemade fries, and a stir-fry that comes together fast is a little too much for a weeknight. Now I just use frozen steak-cut fries. Pop them in the oven and focus on the stir-fry. Dinner is much less stressful that way.

If you’re skipping rice or cooking on a weekend when you have more time, definitely make the homemade fries—they’re incredible with this dish.

Ingredients You’ll Need

Here’s what goes into this dish:

For the Sauce:

¼ cup white wine vinegar (plus 1 tablespoon more)
¼ cup soy sauce
3 tablespoons oyster sauce
2 teaspoons yellow chili paste
¼ teaspoon garlic powder

For the Stir-Fry:

3 tablespoons vegetable or canola oil, divided
2 lbs boneless, skinless chicken breast or thighs
1 large red onion
1 large orange bell pepper
4–5 Roma tomatoes
1 bunch fresh cilantro leaves
1 scallion, sliced into rings (optional)

For Serving:

2 bags frozen steak-cut fries
1–2 cups cooked rice (optional, but traditional)

How to Make Pollo Saltado

Prep everything first. Stir-fry goes fast, so slice your chicken into strips, cut the onion and bell pepper into thick wedges, and quarter your tomatoes. Chop the cilantro and green onion and set it aside.
Cook the fries. Get those in the oven first so they’re ready when the stir-fry is done.
Make the sauce. In a small bowl, whisk together the vinegar, soy sauce, oyster sauce, yellow chili paste, and garlic powder.
Cook the chicken. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the chicken, season lightly with salt and pepper, and stir-fry until cooked through.
Cook the veggies. Add the remaining tablespoon of oil to the pan. Toss in the onions and bell pepper and cook for about 3–4 minutes until slightly softened but still crisp.
Combine everything. Pour in the sauce and stir-fry everything together for another minute or two until everything is coated.
Finish with cilantro. Turn off the heat and toss in the cilantro, tomato, and scallions. Give it a quick stir.

Serve the stir-fry over a pile of hot fries with rice on the side (or underneath everything if you’re going all in).

Final Thoughts

Pollo saltado is one of those dishes that hits every note: savory, tangy, bright, and comforting. It’s a little taste of Lima right in your kitchen.

If you’ve never tried Peruvian food before, this is the perfect place to start. And if you have tried it, this recipe will bring back all those memories of a plate piled high with fries, rice, and that irresistible stir-fried chicken.

Once you make it, don’t be surprised if it earns a permanent spot in your dinner rotation—it’s that good.