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Pollo Saltado (Peruvian-Style Chicken Stir-Fry)
Pollo Saltado (Peruvian-Style Chicken Stir-Fry)
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Peruvian-inspired chicken stir-fry with soy sauce marinated chicken, bell peppers, and tomatoes served atop crispy steak fries.
Ingredients:
  • 2 large skinless, boneless chicken breast halves, cut into strips
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 1 teaspoon paprika
  • ground black pepper to taste
  • 0.5 (32 ounce) package frozen steak-cut French fries
  • 0.5 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
Instructions:
  • In a resealable plastic bag, combine chicken strips with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal the bag and shake well to ensure chicken is fully coated. Marinate in the refrigerator for 15 minutes up to 24 hours.
  • Preheat your oven to a toasty 450°F (230°C). Lay out those frozen fries in a nice, even layer on a baking sheet.
  • Bake until lightly golden in the preheated oven for 20-25 minutes.
  • Heat oil in a large wok over high heat. Add the marinated chicken and cook, flipping occasionally, until mostly white on the surface, about 4 to 5 minutes.
  • Combine onion, bell pepper, and aji pepper with the chicken in the wok. Cook until the onions are slightly translucent but still firm, for 3 to 5 minutes, stirring continuously.
  • Plate the baked fries and top them with the chicken stir-fry.

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