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Peruvian Chicken Stir-fry (Pollo saltado)

Yields3 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

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!

 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
 ¼ cup Soy sauce
 ¼ cup Red wine vinegar
 1 tbsp Water
 1 tsp Oyster sauce (optional)
To serve
 Cooked rice
 French fries

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


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


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.


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.


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


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


Top with chopped green onions and cilantro. Serve!

Nutrition Facts

Servings 3