Pollo Saltado (Peruvian Chicken Stir-Fry)
Equipment
- 1 Large frying pan or wok
Ingredients
Sauce
- ¼ cup white whine vinegar +1 Tablespoon additional. Can also use red wine vinegar
- ¼ cup soy sauce
- 3 Tablespoons oyster sauce
- 2 teaspoons yellow chili paste
- ¼ teaspoon garlic power
Stir Fry
- 3 Tablespoons vegetable or canola oil divided
- 2 lbs chicken breast or thighs *boneless, skinless
- 1 red onion large
- 1 orange bell pepper large
- 4-5 Roma tomatoes
- 1 bunch cilantro leaves
- 1 scallion *sliced into rings, optional
For Serving
- 2 bags frozen steak-cut fries
- 1-2 cups rice *optional, but culturally correct
Instructions
Preheat Oven & Make the Sauce
- Preheat your oven or air fryer and cook the steak-cut fries according to package directions. Salt fries once they have finished cooking.
- Add the sauce ingredients to a liquid measuring cup that holds at least 1 cup. Whisk to combine, set aside.
Prep the Stir-Fry
- Slice your bell pepper into 1 inch (ish) slices. Then slice your onion into thick slices. These should be similar to the size you might use for fajitas. Place both in a medium bowl.
- Cut your tomatoes into half-moon crescent shapes by cutting the stem off and then quartering them long-ways. Remove the seeds and pulp, and place them into a small bowl.
- Chop your cilantro and add it to another small bowl.
- Slice your chicken into strips that are about 1 inch thick (again, similar to fajitas).
Cooking the Stir-Fry
- Heat a large pan or wok on high heat. Once the pan is hot, add 2 Tablespoons of oil and the chicken strips. Stir-fry until golden brown, about 4-5 minutes.
- Add 1 tablespoon more oil, the bell peppers, and the onions to the pan. Stir-fry for 30 seconds to 1 minute, then add the sauce mixture. Continue stir-frying for 30 seconds more before adding the tomatoes and cilantro.
- Remove the pan from the heat and add scallions (if desired) and salt and pepper to taste.
Serving
- Serve the stir-fry on top of cooked fries with a side of rice, if desired. Enjoy!
Notes
- You can definitely just use fries or rice, but in any Peruvian household, both will be served for this dish. The fries bring starchy, salty goodness to the dish, and the rice soaks up that delicious sauce, so don't be shy about enjoying both!
