Peruvian Chicken Stir-Fry (Pollo Saltado)
This delicious Peruvian chicken stir-fry or pollo saltado is one of my favorites recipes for a busy weeknight dinner. It’s easy and you can even sneak a couple of veggies to make it a complete meal.
Servings: 3 people
Ingredients
- 500 gr chicken breast
- 2 tomatoes
- 1 onion
- 1 red bell pepper
- 2 garlic cloves minced
- 1 tbsp garlic powder
- ½ tbsp cumin
- ½ cup white wine or chicken broth
- 3 tbsp soy sauce
- 1 tbsp red wine vinegar you can use white wine vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cut the onion, bell pepper, and tomato into julienne. Don’t cut the tomatoes too thin.
- Dry the chicken breast and cut it into strips. Season with salt, pepper, cumin and garlic powder.
- In a big pan, heat the olive oil and toss the chicken. Let it sear and remove it from the pan.
- Add all the veggies and the minced garlic. Cook it for a couple of minutes until the onions soften.
- Add the white wine and boil it for a couple of minutes to help the alcohol to evaporate. Pour the soy sauce and the red wine vinegar. Simmer for 15 minutes.
- Toss the chicken back into the sauce and stir. Let it simmer for 10 minutes and serve.