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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
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!

Nutrition Facts

Servings 3