Peruvian Chicken and Vegetable Stir-fry (Saltado de Pollo)
This vibrant Peruvian-inspired stir-fry features tender chicken and crisp vegetables tossed in a savory sauce. It's a quick and flavorful lunch option that brings the taste of Peru to your table.
Let's cook.
Cut the chicken thighs into 1-inch strips. In a small bowl, whisk together the soy sauce, red wine vinegar, and cumin.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
Add the sliced red onion and bell pepper to the same skillet. Sauté for 3-4 minutes until vegetables are slightly tender-crisp.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Return the cooked chicken to the skillet. Pour the soy sauce mixture over the chicken and vegetables, tossing to coat evenly.
Cook for 1-2 minutes, allowing the sauce to thicken slightly. Remove from heat.
Garnish with fresh chopped cilantro and serve immediately, ideally with rice or quinoa.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
Storage & Reheating
Reviews
No reviews yet
Be the first person to review this recipe.
Made this recipe?
Tell us how it turned out.