---
title: Pollo Saltado (Peruvian Chicken Stir-Fry)
servings: 4
prep time: 15 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/pollo-saltado-chicken-stir-fry
---

Gather @chicken breast{600%g}, @red onion{1}, @red wine vinegar{1%tbsp}, @vegetable oil{3%tbsp}, @long-grain rice{300%g}, @fresh cilantro{2%tbsp} and @black pepper{}.

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

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. ~{4%minutes}

Add the remaining oil, then the @garlic{3%clove} and @aji amarillo paste{1%tbsp}, and stir-fry 30 seconds until fragrant.

Add the onion wedges and stir-fry 1 minute, keeping them crisp rather than soft. ~{1%minutes}

Add the @tomato{2}, @soy sauce{3%tbsp} and vinegar, and toss over high heat until a light glossy sauce forms and the tomato just softens without collapsing, about 1 minute. ~{1%minutes}

Return the chicken and its juices to the wok and toss 1 minute to coat and reheat. ~{1%minutes}

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