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

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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.

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Questions

Why fold instead of stir in Pollo Saltado?

Step 6 reads: "Gently fold in 1 medium cut into wedges tomato and cook for 1 minute, being careful not to break the tomato apart." Folding keeps the air you just beat in. Stirring at step 6 would knock it out and the result would come out dense.

Is there a substitute for toasted sesame oil in Pollo Saltado?

The entry for Pollo Saltado calls for 1 tsp sesame oil. In its place: There is no neutral substitute for the toasted flavor. Warm a spoonful of sesame seeds in a neutral oil, or leave it out and finish with toasted seeds.

Can I use chicken thighs instead of chicken breasts in Pollo Saltado?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Pollo Saltado uses 2.5 lbs chicken breast, thinly sliced.

Does Pollo Saltado contain sesame?

Yes: 1 tsp sesame oil. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Pollo Saltado?

One serving (the recipe makes 4) is about 420 calories, with 48 g protein, 18 g carbohydrate and 16 g fat, plus 2 g fiber and 720 mg sodium.

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