Pollo Saltado (Stir-Fried Chicken)
Savor a dish that brings the vibrant flavors of Peru to your dinner table in no time!
Begin by cutting the chicken breast into strips. This allows for quick cooking and helps to absorb flavors.
In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add the chicken strips and stir-fry for about 5 to 7 minutes, or until fully cooked.
While the chicken is cooking, chop the red onion and tomato into bite-sized pieces.
Add the chopped onion to the skillet and sauté for another 2 minutes until it becomes translucent.
Next, include the garlic (minced) and tomato into the skillet. Stir well and cook for an additional 3 minutes.
Drizzle the soy sauce over the mixture and season with black pepper to taste. Stir thoroughly to combine all ingredients.
In a separate pot, boil the potatoes until soft (about 15-20 minutes), then mash or cut them into fries.
Serve the stir-fried chicken mix over the cooked potatoes and garnish with chopped cilantro.
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- Add color by incorporating bell peppers in different colors to the stir-fry.
- Serve with avocado slices for a creamy contrast.
- Use quinoa instead of potatoes for a healthier alternative.
- Ensure the pan is hot before adding the chicken to achieve a nice sear and flavor.
- Don’t overcrowd the pan; cook in batches if necessary to avoid steaming the chicken.
- Marinate the chicken in soy sauce for 30 minutes if you have the time, to enhance the flavor.
- fat: 10 grams
- protein: 45 grams
- calories: 290
- carbohydrates: 25 grams
Pollo Saltado is a protein-rich dish that supports muscle health, while the vegetables provide essential vitamins and minerals.
