Pollo Salteado (Sauteed Chicken Stir-Fry)

Ingredients

• 567 gboneless, skinless chicken breasts, cut into strips
• 2 clovesgarlic, peeled and grated
• 60 mlteriyaki sauce
• 45 mlhoney or agave
• 10 mlchipotle hot sauce
• 1bell pepper, cut into strips
• 1–2red onions, cut into half moons
• 227 gHunt's all-natural tomato sauce, no salt added
• 5 mlSazon seasoning
• 60 mlHunt's tomato ketchup
• 15 mlred wine vinegar
• For servingcooked white rice
• 2green onions, chopped, for garnish

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into strips and put them in a large, 3.8-litre zip-lock bag.

2. 2

   Mix the marinade

   In a small bowl, stir together the teriyaki sauce, garlic, honey and chipotle hot sauce until the honey dissolves.

3. 3

   Coat the chicken

   Pour the marinade into the bag, seal it and move the chicken around so it is coated. If time allows, leave it to marinate overnight; otherwise, continue straight to cooking.

4. 4

   Heat the pan

   When ready to cook, heat a cast-iron frying pan over medium heat. Add the chicken along with all of its marinade.

5. 5

   Add the sauces

   Pour in the tomato sauce and ketchup, then add the Sazon seasoning.

6. 6

   Add the vegetables

   Bring the mixture to a bubble, then add the sliced pepper and onions.

7. 7

   Cook until tender

   Stir everything together and cook for 5–7 minutes, tossing frequently, until the chicken is cooked through and the vegetables are tender.

8. 8

   Finish with vinegar

   Stir in the red wine vinegar to finish the dish.

9. 9

   Garnish and serve

   Scatter over the chopped green onions and serve with cooked white rice and sliced avocado, if desired.

What is pollo salteado?

Pollo salteado means sautéed chicken, and the name is used for several Latin American-style chicken dishes rather than one fixed recipe. This version brings together teriyaki, tomato, honey and chipotle for a sweet, savoury sauce with a gentle smoky heat.

Quick-cooking strips of chicken and a short simmer make it practical for a busy evening. Rice soaks up the sauce and turns the pan mixture into a filling meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 37g protein, 27g carbs, 5g fat.

Chicken supplies most of the protein, while the honey, ketchup and rice contribute much of the carbohydrate; the sauces and any avocado contribute most of the fat. Serve a generous amount of vegetables with a measured portion of rice to balance the plate.

The marinade and sauce

Teriyaki, garlic, honey and chipotle make a compact marinade that also cooks into the sauce. Stir well so the honey is dispersed before pouring it over the chicken.

Tomato sauce and ketchup add body and a rounded, tangy sweetness. The vinegar goes in at the end, keeping its sharp note distinct.

Cut the chicken evenly

Even strips are important because the chicken cooks quickly alongside the vegetables. Aim for pieces of similar thickness so smaller ones do not dry out while larger ones finish cooking.

Keep the chicken and its marinade together when adding them to the pan, as the method calls for both to cook in the sauce.

Watch the simmer

Bring the sauce to a bubble before adding the pepper and onion, then cook for 5–7 minutes while tossing frequently. The chicken should be cooked through, and the vegetables should be tender but not collapsed.

The exact time can vary with the thickness of the chicken strips and the heat of the pan, so check the largest pieces before serving.

Balance the flavours

The honey or agave and ketchup bring sweetness, while teriyaki and Sazon supply savoury seasoning. Chipotle adds heat, and red wine vinegar provides a bright finish.

If using the full amount of chipotle sauce, expect a noticeable kick; the sauce is also easy to moderate by using less when mixing the marinade.

Serve it with rice

Spoon the chicken, vegetables and sauce over cooked white rice so the grains catch the liquid. Chopped green onions add a fresh finish, and sliced avocado is an optional accompaniment mentioned in the serving suggestion.

For a more varied plate, serve with a simple green salad or extra vegetables alongside.

Recipe notes & tips

• Cut the chicken into similarly sized strips so it cooks evenly.
• Stir the honey into the marinade until no thick clumps remain.
• Use a pan large enough to toss the chicken and vegetables comfortably.
• Keep tossing during the 5–7-minute cook so the chicken cooks evenly in the sauce.
• Add the vinegar only at the end for a fresher tang.
• Have the rice cooked before you start, as the stir-fry comes together quickly.

Variations

• Adjust the heat: Use less chipotle sauce in the marinade for a milder result.
• Choose agave: Swap the honey for the listed amount of agave.
• Add extra vegetables: Include more sliced pepper or onion for a vegetable-forward pan.
• Serve with avocado: Add sliced avocado at the table for a cool, creamy contrast.
• Change the base: Serve the chicken over another cooked grain instead of white rice.

Common mistakes to avoid

• Uneven chicken strips: Cut them to a similar thickness so they finish cooking at the same time.
• Skipping the marinade stir: Mix until the honey dissolves so it coats the chicken evenly.
• Adding vegetables too early: Wait until the sauce bubbles, as directed, to help keep the vegetables from overcooking.
• Cooking without tossing: Stir and toss frequently during the 5–7 minutes for more even cooking.
• Adding vinegar too soon: Stir it in at the end to preserve its bright flavour.
• Guessing at doneness: Check the thickest chicken pieces before serving; they should be cooked through.

How to store

Refrigerate leftover chicken and sauce in a covered container for up to 3 days. Reheat until piping hot, adding a small splash of water if the sauce has thickened; store rice separately where possible.

Frequently asked questions