Name: Pollo Saltado
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Peruvian
Ingredients: 1 lb chicken breast, cut into strips; 1 large red onion, sliced; 2 tomatoes, cut into wedges; 1 yellow chili pepper, deseeded and finely chopped (optional for heat); 2 tablespoons soy sauce; 1 tablespoon vinegar (preferably red wine or white vinegar); 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 teaspoon cumin; Salt and pepper to taste; Fresh cilantro for garnish; French fries (for serving, optional); Steamed rice (for serving, optional)

Why You’ll Love This Recipe

Pollo Saltado is a perfect dish for those who love bold flavors with a bit of an international flair. The stir-frying technique ensures that the chicken is perfectly cooked, and the combination of soy sauce, vinegar, and other seasonings creates an irresistible umami-packed sauce. You get the delicious savory notes of the soy sauce, the acidity from the vinegar, and the sweet crunch of the onions and tomatoes, all wrapped up in a stir-fried package.

This recipe is incredibly versatile, making it great for weeknight dinners or impressing guests at a gathering. You can pair it with rice or French fries, which is a typical accompaniment in Peruvian cuisine, making this a filling and satisfying meal.

Ingredients

1 lb chicken breast, cut into strips
1 large red onion, sliced
2 tomatoes, cut into wedges
1 yellow chili pepper, deseeded and finely chopped (optional for heat)
2 tablespoons soy sauce
1 tablespoon vinegar (preferably red wine or white vinegar)
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish
French fries (for serving, optional)
Steamed rice (for serving, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken strips and season with salt, pepper, and cumin. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the garlic and yellow chili pepper (if using). Stir-fry for 1-2 minutes until fragrant.
Add the red onion and cook for about 2-3 minutes until softened but still slightly crisp.
Toss in the tomato wedges and cook for another 2 minutes, just enough to warm them through while keeping their shape.
Return the chicken to the skillet and pour in the soy sauce and vinegar. Stir everything together, ensuring the chicken is well-coated with the sauce. Let it cook for another 2 minutes so the flavors can meld.
Garnish with fresh cilantro and serve hot, either with French fries or steamed rice.

Servings and Timing

Servings: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Vegetarian: Replace the chicken with tofu or tempeh for a plant-based version.
Spicy: Add extra yellow chili pepper or some hot sauce to kick up the heat.
Beef version: Substitute chicken with strips of beef, like in the traditional Lomo Saltado recipe.
Add more vegetables: You can throw in some bell peppers, peas, or even carrots to bulk up the dish with more veggies.

Storage/Reheating

Storage: Store any leftover Pollo Saltado in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the dish in a skillet over medium heat until warmed through. You can also microwave it in short intervals, stirring in between.

FAQs

1. Can I make Pollo Saltado ahead of time?

Yes, you can prepare the ingredients ahead of time, but it’s best to stir-fry the dish just before serving for the freshest taste and texture.

2. What is the best way to cut the chicken for this recipe?

It’s best to cut the chicken into thin strips against the grain to ensure it stays tender and cooks evenly.

3. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used for a juicier, more flavorful option. Just make sure to adjust the cooking time slightly if needed.

4. Is Pollo Saltado spicy?

It can be, depending on how much yellow chili pepper you add. The dish is typically mildly spicy, but you can adjust the heat level to your liking.

5. Can I use another type of vinegar?

While red wine vinegar or white vinegar is preferred, you can substitute with apple cider vinegar if that’s what you have on hand.

6. Is Pollo Saltado gluten-free?

If you use gluten-free soy sauce, the dish can be made gluten-free. Always check the label of the soy sauce you use to ensure it’s suitable for your dietary needs.erience.

Conclusion

Pollo Saltado is an incredibly flavorful and versatile dish that combines the best of Peruvian and Asian influences. With tender chicken, a savory sauce, and a hint of spice, it’s sure to be a family favorite. Whether served with French fries or rice, this dish is perfect for a quick weeknight dinner or a special meal. Try making it tonight, and enjoy a burst of delicious flavors in every bite!

Pollo Saltado