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Peruvian Chicken Stir-Fry (Pollo Saltado)
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
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.
Course: Main Course
Cuisine: Peruvian
Keyword: peruvian chicken stir-fry, pollo saltado
Servings: 3 people
  • 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
  1. Cut the onion, bell pepper, and tomato into julienne. Don’t cut the tomatoes too thin.
  2. Dry the chicken breast and cut it into strips. Season with salt, pepper, cumin and garlic powder.
  3. In a big pan, heat the olive oil and toss the chicken. Let it sear and remove it from the pan.
  4. Add all the veggies and the minced garlic. Cook it for a couple of minutes until the onions soften.
  5. 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.
  6. Toss the chicken back into the sauce and stir. Let it simmer for 10 minutes and serve.