Peruvian Chicken Stir-fry (Pollo saltado)


This post may contain automatically and manually added affiliate links to products. I may receive a small commission for purchases made through these links at no additional cost to you.

Another incredible recipe to add to your stir-fry collection! Peruvian Chicken Stir-fry is a delicious, easy meal that you can serve any night of the week! Simple ingredients, bold flavors, juicy pieces of chicken, flavorful 3-ingredient sauce, and a bunch of veggies – you’ll fall in love with this quick Peruvian dish!

Peruvian Chicken Stir-fry

Peruvian Chicken Stir-fry, pollo saltado, is a simple and quick variation of Peruvian-Chinese classic beef stir-fry – lomo saltado. It’s probably not as well-known as lomo saltado, but it’s as popular in Peru!

As I love chicken, it was just a matter of time when I’ll publish the recipe for pollo saltado here! 😄

Peruvian Chicken Stir-fry is delicious and easy to prepare which makes it the perfect midweek meal. Plus, you’ll need just a few simple ingredients!

If you like Peruvian food (and Chinese!), you should definitely try this Peruvian chicken stir-fry!! 😇

And when I say that it’s easy to prepare, I really mean it!

Here’s the break down of the process:

  1. The chicken is quickly fried. The wok or skillet has to be smoking hot so the chicken stays juicy and nicely brown.
  2. Then, we cook the veggies. First, we cook mushrooms, then we remove them and cook the rest – onion, garlic, chili, and tomatoes.
  3. And finally, we mix everything together and add the sauce.
  4. It’s time to sprinkle some chopped green onions and cilantro on top and the stir-fry is ready!
Another incredible recipe to add to your stir-fry collection! Peruvian Chicken Stir-fry is a delicious, easy meal that you can serve any night of the week! Simple ingredients, bold flavors, juicy pieces of chicken, flavorful 3-ingredient sauce, and a bunch of veggies - you'll fall in love with this quick Peruvian dish!

What you need

As with every dish, there are many different versions depending on the cook! I like to make my pollo saltado with tomatoes, red onions, and mushrooms. So, so delicious!

Here’s the full list of ingredients:

  • Chicken – I prefer chicken breast in this recipe, but boneless, skinless chicken thighs work great too!
  • Tomatoes, red onion, mushrooms – Peruvian stir-fry is always made with tomatoes and red onion, but I like to add mushrooms too. They are great here!
  • Garlic and aji amarillo – aji amarillo is Peruvian yellow chili. The best idea is to use a fresh one, but powder or paste will work too. If you need to substitute, use any other chili you like.
  • Salt, pepper, cumin – to season the chicken.
  • Soy sauce, red wine vinegar, and oyster sauce – for the sauce. Oyster sauce is optional.
  • French fries and rice – to serve.
Another incredible recipe to add to your stir-fry collection! Peruvian Chicken Stir-fry is a delicious, easy meal that you can serve any night of the week! Simple ingredients, bold flavors, juicy pieces of chicken, flavorful 3-ingredient sauce, and a bunch of veggies - you'll fall in love with this quick Peruvian dish!
Another incredible recipe to add to your stir-fry collection! Peruvian Chicken Stir-fry is a delicious, easy meal that you can serve any night of the week! Simple ingredients, bold flavors, juicy pieces of chicken, flavorful 3-ingredient sauce, and a bunch of veggies - you'll fall in love with this quick Peruvian dish!

Tips for preparing Peruvian chicken stir-fry

Here’s a few tips to make the best pollo saltado:

  • Pollo saltado is always served with rice and french fries. If you want to serve it like that too, it’s easier to cook rice earlier and reheat. When it comes to fries, I like to bake mine in the oven, so I don’t have to deal with a pot of hot oil and wok at the same time.
  • This chicken dish tastes the best fresh, so prepare it just before serving.
  • Although you can use any tomatoes, plum tomatoes are the best for this recipe as they have fewer seeds.
  • You can make this Peruvian chicken stir-fry as spicy as you want to!
  • Top generously with green onions and cilantro!

Want more?

Follow me on FacebookPinterest, and Instagram for all of the latest recipes and inspirations.


AuthorEwaCategory, , DifficultyBeginner

Peruvian Chicken Stir-fry is a delicious, easy meal that you can serve any night of the week! Simple ingredients, bold flavors, juicy pieces of chicken, flavorful 3-ingredient sauce, and a bunch of veggies - you'll fall in love with this quick Peruvian dish!

Yields3 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 400 g Chicken breast (or chicken boneless thighs)
 2 Tomatoes
 1 Red onion
 200 g Mushrooms
 2 Garlic cloves (minced)
 Aji amarillo (or other chili, to taste)
 ¼ tsp Cumin
 ¼ tsp Dried oregano
 Salt and pepper
 Chopped green onions
 Chopped cilantro
Sauce
 ¼ cup Soy sauce
 ¼ cup Red wine vinegar
 1 tbsp Water
 1 tsp Oyster sauce (optional)
To serve
 Cooked rice
 French fries

1

Finely slice the chicken breast. Season with salt, pepper, cumin, and oregano. Set aside.

2

Prepare the veggies. Slice mushrooms, deseed and cut tomatoes, cut onion, finely chop the chili.

3

Heat a large wok or skillet with a little bit of oil over high heat. When it's smoking hot, add chicken (you may need to do it in batches) and cook until nicely brown. Remove from the pan.

4

Add mushrooms and cook for 3 minutes stirring from time to time. The pan has to be super hot so the mushrooms will get caramelized and not release liquids. Remove mushrooms from the pan.

5

Add a little bit of oil if need, add tomatoes, onions, garlic, and chili. Cook for 2 minutes stirring from time to time.

6

Transfer chicken and mushrooms back, add sauce and mix everything together. Simmer for 2 minutes more.

7

Top with chopped green onions and cilantro. Serve!

Ingredients

 400 g Chicken breast (or chicken boneless thighs)
 2 Tomatoes
 1 Red onion
 200 g Mushrooms
 2 Garlic cloves (minced)
 Aji amarillo (or other chili, to taste)
 ¼ tsp Cumin
 ¼ tsp Dried oregano
 Salt and pepper
 Chopped green onions
 Chopped cilantro
Sauce
 ¼ cup Soy sauce
 ¼ cup Red wine vinegar
 1 tbsp Water
 1 tsp Oyster sauce (optional)
To serve
 Cooked rice
 French fries

Directions

1

Finely slice the chicken breast. Season with salt, pepper, cumin, and oregano. Set aside.

2

Prepare the veggies. Slice mushrooms, deseed and cut tomatoes, cut onion, finely chop the chili.

3

Heat a large wok or skillet with a little bit of oil over high heat. When it's smoking hot, add chicken (you may need to do it in batches) and cook until nicely brown. Remove from the pan.

4

Add mushrooms and cook for 3 minutes stirring from time to time. The pan has to be super hot so the mushrooms will get caramelized and not release liquids. Remove mushrooms from the pan.

5

Add a little bit of oil if need, add tomatoes, onions, garlic, and chili. Cook for 2 minutes stirring from time to time.

6

Transfer chicken and mushrooms back, add sauce and mix everything together. Simmer for 2 minutes more.

7

Top with chopped green onions and cilantro. Serve!

Peruvian Chicken Stir-fry (Pollo saltado)

Pin for later 🚀

Pin this image for later and have it saved in your Pinterest account. 🙂

Originally posted 2019-07-13 07:30:00.

(Visited 420 times, 1 visits today)

14 Comments

  1. Helen at the Lazy Gastronome 14 July 2019 at 13:30

    That looks so bright and healthy – and delicious! Thanks for sharing at the What’s for Dinner party. Have a fabulous week.

    Reply
    1. Ewa 14 July 2019 at 13:37

      Thanks Helen! You need to give it a try! 🙂

      Reply
    1. Ewa 19 July 2019 at 15:21

      You have to! 🙂

      Reply
  2. Pingback: Healthy Latin Recipes in 30 Minutes or Less! • Beyond Mere Sustenance

  3. Roy A Ackerman, PhD, EA 6 November 2019 at 09:32

    I’ve been making this (not realizing it was Peruvian) for a while. But, in a different order (veggies first, then chicken, THEN mushrooms- they are the most friable).
    Thanks for the share.

    Reply
  4. Donna 6 November 2019 at 10:20

    This looks yummy. I love a stir fry and this is so colourful!

    Reply
  5. Lesley Garden 6 November 2019 at 10:23

    I love stir fried chicken and this one is so beautifully coloured and packed full of spice and vegetables. I will have to give this new recipe a try. Thank you for sharing to #cookblogshare

    Reply
  6. Jyothi Nair 6 November 2019 at 23:41

    This one looks healthy and yummy. Will most definitely try this one.

    Reply
  7. Jacqui Bellefontaine 8 November 2019 at 12:13

    This has been pinned to try later. We love stir fries and this is different to my usual ones so will make a tasty chnage. Thank you for linking to #CookBlogShare

    Reply
  8. Helen at the Lazy Gastronome 10 November 2019 at 09:53

    I’m so far behind – I wanted to stop over and thank you for sharing at last weeks What’s for Dinner party. I can’t wait to see what treats you’ll bring this week! Have a great week ahead.

    Reply
  9. Our Hopeful Home 11 November 2019 at 22:15

    Looks quick and easy, and flavorful! Thank for sharing at Vintage Charm. xo Kathleen

    Reply

Leave A Comment

Your email address will not be published. Required fields are marked *