Pollo Saltado

Name: Pollo Saltado
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2.5 lbs chicken breast, thinly sliced; 1 medium red onion, cut into wedges; 1 pepper red bell pepper, cut into strips; 1 pepper yellow bell pepper, cut into strips; 1 medium tomato, cut into wedges; 4 cloves garlic, minced; 1/4 cup soy sauce; 2 tbsp white vinegar; 1 tsp sesame oil; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro, chopped; 2 cups cooked white rice

A trendy twist on the classic Lomo Saltado, featuring tender chicken stir-fried with bell peppers, red onions, and tomatoes in a savory-sweet soy and vinegar sauce. Served over rice.

40 minEasyServes 4420 cal/serving

PeruvianDinnerStovetopStandard

Ingredients

2.5 lbs chicken breast, thinly sliced
1 medium red onion, cut into wedges
1 pepper red bell pepper, cut into strips
1 pepper yellow bell pepper, cut into strips
1 medium tomato, cut into wedges
4 cloves garlic, minced
1/4 cup soy sauce
2 tbsp white vinegar
1 tsp sesame oil
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped
2 cups cooked white rice

Instructions

1

Season 2.5 lbs thinly sliced chicken breast with 1 tsp salt and 1/2 tsp black pepper.
2

Heat 3 tbsp olive oil in a large wok or skillet over high heat. Working in batches, sear chicken breast until golden on the outside and cooked through, about 5 minutes per batch. Set aside.
3

In the same wok, stir-fry 1 medium cut into wedges red onion, 1 pepper cut into strips red bell pepper, and 1 pepper cut into strips yellow bell pepper for 3 to 4 minutes until tender-crisp.
4

Add 4 cloves minced garlic and cook for 30 seconds until fragrant.
5

Return chicken breast to the wok. Add 1/4 cup soy sauce, 2 tbsp white vinegar, and 1 tsp sesame oil, tossing to coat everything evenly.
6

Gently fold in 1 medium cut into wedges tomato and cook for 1 minute, being careful not to break the tomato apart.
7

Garnish with 1/4 cup chopped fresh cilantro and serve immediately over 2 cups cooked white rice.

Questions

Can I make Pollo Saltado gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Pollo Saltado keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pollo Saltado?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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