Best 4 Pollo Saltado Chicken Stir Fry Recipes

**Pollo Saltado: A Peruvian Stir-Fry Delicacy**

Originating from the vibrant streets of Peru, Pollo Saltado is a captivating stir-fry dish that tantalizes taste buds with its harmonious blend of flavors and textures. This delectable dish, pronounced "poh-yo sahl-tah-doh," is a symphony of tender chicken, crisp vegetables, and a rich, savory sauce that comes together in a fiery dance of flavors. Showcasing Peru's culinary heritage, Pollo Saltado is a beloved dish enjoyed by locals and visitors alike.

**Variations of Pollo Saltado Recipes:**

1. **Classic Pollo Saltado Recipe:** Embark on a culinary journey to Peru with this traditional Pollo Saltado recipe. Using simple yet flavorful ingredients, this recipe captures the essence of this beloved dish.

2. **Pollo Saltado with Ají Amarillo Paste Recipe:** Elevate your Pollo Saltado experience with the vibrant flavors of Ají Amarillo paste. This Peruvian chili paste adds a depth of flavor and a beautiful golden hue to the dish.

3. **Pollo Saltado with Sweet Potato Fries Recipe:** Indulge in a delightful twist on the classic Pollo Saltado with this recipe. Crispy sweet potato fries replace traditional French fries, adding a touch of sweetness and a satisfying crunch.

4. **Pollo Saltado with Quinoa Recipe:** For a healthier take on Pollo Saltado, this recipe incorporates quinoa, a nutritious grain, instead of rice. Quinoa adds a nutty flavor and a boost of protein, making this dish a wholesome and satisfying meal.

5. **Vegetarian Pollo Saltado Recipe:** Delight in the flavors of Pollo Saltado without the chicken. This vegetarian version uses tofu as a flavorful substitute, providing a meaty texture and absorbing the delicious sauce.

6. **Pollo Saltado with Shrimp Recipe:** Embark on a seafood adventure with this Pollo Saltado variation. Shrimp and chicken come together in a harmonious union, adding a briny sweetness to the dish.

7. **Pollo Saltado with Asparagus Recipe:** Experience a springtime twist on Pollo Saltado with this recipe. Asparagus brings a vibrant green hue and a slightly bitter flavor that pairs perfectly with the savory sauce.

Let's cook with our recipes!

POLLO SALTADO (CHICKEN STIR FRY)

Pollo Saltado (Chicken Stir Fry) image

Pollo Saltado, or Peruvian Chicken Stir Fry, is a flavorful fusion cuisine with a mix of stir fry chicken, veggies, and potato fries. This dish offers spiced chicken, peppers, tomatoes, onions, a delicious vinegar based sauce, mixed with fries and served over rice.

Provided by Rachael

Categories Chicken Main Dish

Time 40m

Number Of Ingredients 14

Ingredients

2 Tbs olive oil
1 lb chicken breast cut into 1 inch strips
Salt and pepper
1 Tbs minced garlic
1 tsp aji amarillo paste
1 Tbs white vinegar
2 Tbs red wine vinegar
2 Tbs soy sauce
2 Roma tomatoes (sliced and deseeded)
1/2 a yellow bell pepper
1/2 cup sliced red onion
1/2 cup chopped cilantro
1 lb frozen french fries (cooked according to package directions)
2 cups cooked white rice

Steps:

Start preparing the french fries according to package directions as well as the rice.
Meanwhile, in a large, heavy bottom skillet, heat olive oil, and add chicken strips.
I used my Anolon Skilletbecause it is heavy duty, provides even heating wit reduced hot spots, and it is metal utensil safe.
Season with salt and pepper.
Sear chicken, and cook until cooked through (about 5 minutes), flipping as needed.
Remove chicken from pan and add in minced garlic and aji amarillo paste, stir for about 30 seconds, then add in white vinegar, red wine vinegar, soy sauce, tomatoes, yellow bell pepper, and red onion slices
Saute until slightly fragrant, but veggies should still be crunchy.
Add chicken back into pan, and stir.
Cook 1-2 minutes until onions are soft, but peppers still have some crunch.
Top with fresh cilantro.
Serve with french fries and white rice

Nutrition Facts : Calories 618 kcal, Carbohydrate 62 g, Protein 31 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 72 mg, Sodium 1195 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

POLLO SALTADO (PERUVIAN-STYLE CHICKEN STIR-FRY)

Pollo Saltado (Peruvian-Style Chicken Stir-Fry) image

A traditional Peruvian-style chicken stir-fry is best served with rice and a sprinkle of cilantro on top!

Provided by Lauren W

Categories World Cuisine Recipes Latin American South American Peruvian

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

2 large skinless, boneless chicken breast halves, cut into strips
2 tablespoons soy sauce
2 tablespoons vinegar
1 teaspoon paprika
1 teaspoon ground cumin
ground black pepper to taste
1 clove garlic, minced
½ (32 ounce) package frozen steak-cut French fries
½ tablespoon vegetable oil
1 onion, sliced lengthwise
1 green bell pepper, sliced into strips
1 aji pepper, minced
3 Roma tomatoes, sliced lengthwise and seeds removed

Steps:

Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
Bake in the preheated oven until light golden, 20 to 25 minutes.
Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
Arrange baked fries on plates and place the chicken stir-fry on top.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 36.9 g, Cholesterol 65.2 mg, Fat 11.1 g, Fiber 5.2 g, Protein 26.8 g, SaturatedFat 3.7 g, Sodium 505.8 mg, Sugar 4.6 g

POLLO SALTADO: PERUVIAN CHICKEN STIR-FRY

Pollo Saltado: Peruvian Chicken Stir-Fry image

This Peruvian-style chicken stir-fry, known as pollo saltado, has onions, bell peppers, and french fried potatoes, and it is served over rice.

Provided by Marian Blazes

Categories Entree Dinner Lunch

Time 2h30m

Yield 6

Number Of Ingredients 16

Ingredients

2 to 3 chicken breasts (uncooked, boneless, skinless, sliced into 2-inch strips)
2 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon aji panca (a chile pepper paste; or 1 tablespoon diced fresh chile pepper; to taste)
2 to 3 cups vegetable oil (or amount needed for frying)
2 cups French fries (approximately, frozen steak cut)
Salt to taste
Black pepper to taste
2 cloves garlic (minced)
1 red onion (sliced)
2 bell peppers (red, sliced)
1 tomato (diced)
Garnish: cilantro leaves

Steps:

Gather the marinade ingredients.
Place the pieces of chicken breast in a plastic zipper bag with the vinegar, soy sauce , honey, cumin, paprika, and aji panca paste.
Seal and mix well, then set aside to marinate for at least 2 hours, though it can be done for as much as 12 to 48 hours.
Gather the french fry ingredients.
Pour 1 to 2 inches of the vegetable oil in a heavy skillet with tall sides and heat over medium-high heat until hot.
Fry the french fries until golden brown, working in batches if necessary. Place on paper towels to cool. Season with salt and pepper to taste.
Gather the Saltado ingredients.
Preheat a skillet over medium-high heat until very hot. Add 1 to 2 tablespoons vegetable oil. Add the marinated chicken and brown quickly on both sides, working quickly and carefully as the pan might smoke.
Add the marinade to the pan, being careful of the cold liquid hitting the hot pan. Cook the chicken for 2 to 3 additional minutes, just until it is no longer pink inside. Remove the chicken to a plate and reserve.
Add the garlic and onion to the skillet where the chicken was cooked and sauté them until soft in the remaining marinade.
Add the red peppers and tomato and sauté over medium-high heat until they're just starting to brown.
Add the chicken back into the skillet. Taste test and season with more soy sauce if desired.
Add the french fries to the skillet and gently but quickly mix everything together. Remove from heat.
Serve immediately over cooked hot rice and garnish with fresh cilantro leaves.

Nutrition Facts : Calories 1422 kcal, Carbohydrate 70 g, Cholesterol 51 mg, Fiber 3 g, Protein 26 g, SaturatedFat 10 g, Sodium 658 mg, Sugar 8 g, Fat 117 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g

POLLO SALTADO - PERUVIAN CHICKEN STIR FRY

Pollo Saltado - Peruvian Chicken Stir Fry image

Pollo saltado is one of the best-loved dishes in Peru. Usually made with cheap and readily available ingredients, this versatile and delicious dish is easy to prepare and tastes amazing.

Provided by Eat Peru

Categories Main Course

Number Of Ingredients 15

Ingredients

2 medium-sized chicken breasts ( boneless )
1 teaspoon salt
1 teaspoon pepper
1 tablespoon aji panca paste
1 ½ tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon honey
1 tablespoon cumin (optional)
1 tablespoon paprika (optional)
1 ½ cup French fries (frozen )
1 medium red onion (sliced)
3 large garlic cloves (minced)
2 small tomatoes (diced)
1 large bell pepper (sliced)
oil (for cooking)

Steps:

Slice the Chicken into strips and mix them in a bowl with salt, pepper, aji panca paste, soy sauce, vinegar, honey, cumin, and paprika. Set aside for 2 hours or overnight.
While waiting, fry or bake your fries according to the package instructions.
Once crisp, set it aside.
In a pan at high heat, add oil and heat it till it smokes. Sear the chicken for 2 - 3 minutes on both sides or till it looks a bit charred. Cook the chicken in batches to avoid over crowding.
After cooking the chicken set them aside. Turn the stove to medium heat, and pour in the leftover marinade if there are any. Mix it with the red onion, garlic, and tomatoes. Cook till these turn soft.
Place back the chicken and bell peppers. You can also add the fries at this stage. Toss it around to heat up the chicken.
Serve with fries and white rice on the side. Top with green onions or cilantro.

Nutrition Facts : Calories 283 kcal, Carbohydrate 28 g, Protein 19 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 48 mg, Sodium 1022 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving

Tips:

Use a wok or large skillet: A wok or large skillet will allow you to easily stir-fry the chicken and vegetables.
Cut the chicken into small pieces: This will help the chicken to cook quickly and evenly.
Marinate the chicken: Marinating the chicken in a mixture of soy sauce, garlic, and ginger will help to add flavor and tenderness.
Use high heat: Stir-fries are cooked over high heat, so make sure your wok or skillet is hot before adding the ingredients.
Stir constantly: Stirring the ingredients constantly will help to prevent them from sticking to the wok or skillet and will also help to evenly distribute the heat.
Don't overcrowd the wok or skillet: If you overcrowd the wok or skillet, the ingredients will not cook evenly.
Serve immediately: Stir-fries are best served immediately after they are cooked.

Conclusion:

Pollo Saltado is a flavorful and easy-to-make Peruvian stir-fry that is perfect for a quick and healthy meal. The combination of chicken, vegetables, and rice is a delicious and satisfying combination that is sure to please everyone at the table. With a few simple tips, you can make a delicious Pollo Saltado at home that is just as good as what you would get at a restaurant. So next time you're looking for a quick and easy meal, give Pollo Saltado a try!