Pollo Saltado (Peruvian Chicken Stir-Fry)

Method

1. 1

   Season the chicken strips with salt and pepper and let them sit at room temperature while the pan heats.

2. 2

   Heat 2 tablespoons of oil in a wok or large skillet until nearly smoking, then sear the chicken in two batches, about 2 minutes per batch, until browned outside and just cooked through. Set aside.

   💡 Don't crowd the pan — a full load of chicken steams instead of searing.

3. 3

   Add the remaining oil, then the garlic and aji amarillo paste, and stir-fry 30 seconds until fragrant.

4. 4

   Add the onion wedges and stir-fry 1 minute, keeping them crisp rather than soft.

5. 5

   Add the tomato, soy sauce and vinegar, and toss over high heat until a light glossy sauce forms and the tomato just softens without collapsing, about 1 minute.

   💡 Keep the tomato moving — the goal is a glazed wedge, not a stewed one.

6. 6

   Return the chicken and its juices to the wok and toss 1 minute to coat and reheat.

7. 7

   Scatter with cilantro and serve immediately over rice, while the pan sauce is still sizzling.