Go Back Email Link
–+ servings
A black plate with pollo saltado, french fries, and Peruvian rice with black flatware and garnishes.

Pollo Saltado (Peruvian Stir-Fried Chicken)

QR Code
Tamara Andersen
This Chinese-Peruvian fusion stir fry combines tender chicken, tomatoes, and red onion with soy sauce, vinegar, and ají amarillo chile. Served with rice and french fries, it's a Peruvian Chifa classic!
4.86 from 7 votes

Click to rate!

Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Peruvian
Servings 2 servings
Calories 545 kcal

Equipment

Ingredients
  

  • 1 tablespoon vegetable, canola, or peanut oil
  • 8 ounces boneless, skinless chicken breast - or thighs, cubed
  • 1 teaspoon ground cumin
  • 1 red onion - cut in thick slices or wedges
  • 1 teaspoon garlic, minced - about 3 cloves
  • 1 tablespoon ginger, minced
  • 2 roma tomatoes - cut in quarters lengthwise and cored
  • 1 ají amarillo peppers - stem and seeds removed, sliced thin
  • 3 scallions - cut in 1" pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon sherry, red wine, or apple cider vinegar
  • chicken broth - 2-3 tablespoons if desired to moisten stir-fry
  • cooked rice
  • potatoes - fries or wedges, cooked
  • cilantro - chopped

Instructions

  • Start the air fryer fries if using. Preheat the air fryer to 380°. Spray the pan with non-stick spray. Toss the prepared sliced potatoes with a drizzle of olive oil, and season with salt and pepper. Cook 14 to 16 minutes, turning halfway, until they're crispy and brown.
  • Start the rice.
  • After getting the wok or skillet smoking hot, add the oil. Add the cubed chicken, and sprinkle with cumin.
  • Add a drizzle of oil to a wok or cast iron skillet on high heat. Sear then stir-fry the chicken. Remove from the pan with its juices.
  • Get the pan smoking hot again before adding the red onion. Sear and stir-fry the onion. Remove from the pan and set aside.
  • Add the tomatoes, ají amarillo (or other peppers), scallions, minced garlic and ginger. Stir-fry 1-2 minutes until fragrant and crisp tender.
  • Add the chicken and red onions back into the pan on medium-high heat. Stir to combine.
  • Add the soy sauce, vinegar, and a little broth if desired. Let the mixture come to a boil and remove from the heat.
  • To serve: Plate the pollo saltado alongside the rice and potatoes. Garnish with chopped cilantro.

Notes

Macronutrients are an approximation only and include 1/2 cup cooked rice and 1 medium Yukon gold potato per serving.

Nutrition

Calories: 545kcal | Carbohydrates: 60g | Protein: 45g | Fat: 11g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com