Pollo Saltado - Peruvian Chicken Stir Fry

Ingredients

• 2 mediumboneless chicken breasts
• 1 teaspoonsalt
• 1 teaspoonpepper
• 1 tablespoonají panca paste
• 1½ tablespoonssoy sauce
• 1 tablespoonvinegar
• 1 tablespoonhoney
• 1 tablespoon, optionalcumin
• 1 tablespoon, optionalpaprika
• 210 g (1½ cups)frozen French fries
• 1 mediumred onion, sliced
• 3 large clovesgarlic, minced
• 2 smalltomatoes, diced
• 1 largebell pepper, sliced
• as neededoil, for cooking

Instructions

1. 1

   Marinate the chicken

   Slice the chicken into strips. Mix it in a bowl with the salt, pepper, ají panca paste, soy sauce, vinegar, honey, cumin and paprika. Leave to marinate for 2 hours or overnight.

2. 2

   Cook the fries

   While the chicken marinates, fry or bake the frozen fries according to the packet instructions.

3. 3

   Set fries aside

   Once the fries are crisp, take them out and set them aside.

4. 4

   Sear the chicken

   Heat oil in a pan over high heat until it begins to smoke. Sear the chicken for 2–3 minutes on each side, until lightly charred. Cook it in batches so the pan is not overcrowded.

5. 5

   Soften the vegetables

   Transfer the cooked chicken to a plate. Reduce the heat to medium and add any marinade left over, then mix in the red onion, garlic and tomatoes. Cook until the vegetables soften.

6. 6

   Toss everything together

   Return the chicken to the pan and add the bell pepper. Add the fries now if you want them mixed into the stir-fry. Toss to warm the chicken through.

7. 7

   Serve with rice

   Serve with fries and white rice on the side. Finish with green onions or cilantro.

What is pollo saltado?

Pollo saltado is a chicken take on lomo saltado, a well-known Peruvian stir-fry. The dish reflects Peru’s varied food traditions, bringing quick-cooked ingredients together with a lively, savoury sauce.

This version uses chicken, tomatoes, onion and pepper, with fries served alongside or tossed into the pan. Ají panca, soy sauce and vinegar give the chicken a balance of savoury, tangy and gently sweet flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 283 calories, 19g protein, 28g carbs, 11g fat.

The chicken provides most of the protein, while the fries and white rice contribute much of the carbohydrate if both are served. Oil, fries and chicken contribute fat; for a balanced plate, serve a moderate amount of rice and add extra vegetables alongside.

Build flavour in the marinade

Ají panca: this paste provides a distinctive Peruvian chilli flavour. Mix it thoroughly with the soy sauce, vinegar and honey so the chicken is coated evenly.

Optional spices: cumin and paprika are included as optional additions. The salt and pepper season the chicken, while the honey brings sweetness to the marinade.

Sear in batches

Hot pan: heat the oil until it begins to smoke before adding the chicken. A properly hot pan helps the strips colour rather than simply simmer in their juices.

Small batches: leave space around the chicken and cook it in batches if needed. Set each batch aside before adding the vegetables.

Keep the vegetables tender

Onion and tomatoes: cook these with the leftover marinade over medium heat until soft. They add moisture and form the base of the stir-fry.

Bell pepper: add it with the chicken near the end, as directed. This gives it less time in the pan than the onion and tomatoes.

Choose how to serve the fries

On the side: keep the fries separate if you want them to stay crisp. The recipe serves them alongside the stir-fry and white rice.

In the pan: toss the fries in with the chicken and pepper if you prefer them mixed through. Add them at this late stage and toss just long enough to warm everything.

Plan the timing

The listed total time is 22 minutes, but the method calls for marinating the chicken for 2 hours or overnight. Allow for that resting time in addition to the cooking time.

For a quicker meal, marinate the chicken ahead of time. Then cook the fries while preparing the stir-fry.

What to serve alongside

White rice is the suggested accompaniment and makes the meal more substantial. Serve the fries separately for a crisp contrast, or mix them into the chicken and vegetables.

Green onions or cilantro are suggested as a finishing touch. Add them just before serving.

Recipe notes & tips

• Slice the chicken into similar-sized strips so they cook at a similar rate.
• Marinate the chicken for 2 hours or overnight as directed, and plan for that time beyond the stated total.
• Cook the chicken in batches to avoid crowding the pan.
• Prepare the fries according to their packet instructions while the chicken marinates.
• Keep the fries separate until serving if you want them to retain their crispness.
• Have the vegetables ready before you start searing, as the high-heat cooking moves quickly.

Variations

• Keep fries crisp: serve them alongside rather than tossing them into the stir-fry.
• Use the optional spices: include cumin and paprika for their extra seasoning.
• Adjust the chilli flavour: vary the amount of ají panca paste to suit your preference.
• Finish with herbs: top the finished dish with green onions or cilantro, as suggested in the method.
• Make it ahead: marinate the chicken overnight, then cook the dish when ready to serve.

Common mistakes to avoid

• Crowding the pan: the chicken can lose its sear; cook it in batches instead.
• Skipping the marinade time: the method calls for at least 2 hours or an overnight rest, so allow for it when planning.
• Adding fries too early: they can lose their crispness; toss them in at the end or serve them separately.
• Cooking the vegetables with the pan still on high: reduce the heat to medium before adding the leftover marinade and vegetables.
• Leaving the chicken in the pan while softening the vegetables: set it aside first, then return it with the pepper.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat the chicken and vegetables in a pan until hot throughout; fries are best reheated separately in an oven or air fryer to help them crisp up.

Frequently asked questions