Pollo Salteado (Sauteed Chicken Stir-Fry)

📝 Ingredients

• 1 1/4 lbs boneless (skinless chicken breasts, cut into strips)
• 2 cloves of garlic (peeled and grated)
• 1/4 cup teriyaki sauce
• 3 tablespoons of honey or agave
• 2 teaspoons of chipotle hot sauce
• 1 bell pepper (cut into strips)
• 1-2 red onions (cut into half moons)
• 1 8 oz can of Hunts all-natural tomato sauce (no salt added)
• 1 teaspoon Sazon seasoning
• 1/4 cup Hunt's tomato ketchup
• 1 tablespoon red wine vinegar
• Cooked white rice (for serving)
• 2 green onions (chopped, for garnish)

👨‍🍳 Instructions

1. 1Cut the chicken into strips and place them into a gallon-sized zipper bag.
2. 2In a small bowl, combine the teriyaki sauce, garlic, honey, and hot sauce. Stir to dissolve the honey.
3. 3Pour the marinade over the chicken, then close the bag and swish the chicken around to coat it in the marinade. If you have the time, marinate the chicken overnight. If you're pressed for time, don't worry, you can proceed right to the next step.
4. 4When you're ready to make the pollo salteado, heat a cast iron skillet to medium heat, then toss in the chicken, marinade and all.
5. 5Then pour in the tomato sauce, sazon, and ketchup.
6. 6Bring the mixture to a bubble, then toss in the chopped peppers and onions.
7. 7Stir the mixture to combine, then cook for 5-7 minutes, tossing frequently, until the chicken is cooked through and the veggies are tender.
8. 8Stir in the vinegar to finish the dish.
9. 9Garnish with chopped green onion, and serve with white rice and sliced avocado, if desired.