Peruvian Chicken Saltado

Peruvian saltado is traditionally made with beef, but this healthier version uses chicken without sacrificing traditional flavors. It's a rustic, fast, and comforting recipe that can easily be doubled for a crowd (or for leftovers).

📝 Ingredients

• chicken tenderloins 1.00 lbs
• salt 0.25 tsp
• black pepper 0.25 tsp
• olive oil 3.00 tsp divided use
• red onion 1.00 whole thinly sliced
• tomato(es) 1.00 lbs large tomatoes cored
• halved
• and sliced 2 (about 1 lb)
• garlic 2.00 clove minced
• lower sodium soy sauce 2.00 tsp
• red wine vinegar 2.00 tsp

👨‍🍳 Instructions

1. 1Sprinkle the chicken with the salt and pepper. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned
2. 2about 6 minutes. Transfer to a plate.
3. 3Add the onion and the remaining 1 tsp oil and cook
4. 4stirring occasionally
5. 5until softened
6. 6about 5 minutes. Add the tomatoes
7. 7garlic
8. 8soy sauce
9. 9and vinegar
10. 10and cook
11. 11stirring occasionally
12. 12until the tomatoes are softened
13. 13about 5 minutes.
14. 14Return the chicken to the skillet and heat through.