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Pollo Saltado (Peruvian Chicken Stir-Fry)

A recipe for Pollo Saltado (Peruvian Chicken Stir-Fry). Thinly sliced pieces of chicken are tossed together with potatoes, tomatoes, and red onions for a quick and delicious dish.
Course Main
Cuisine Peruvian
Keyword chicken, French Fries, Peru, Peruvian, potato, poultry, South America, tomato
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4 Servings


  • 1 pound (454 grams) boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/4 cup (60 milliliters) chicken stock
  • 3 tablespoons (44 milliliters) soy sauce
  • 3 tablespoons (44 milliliters) red wine vinegar
  • 3 tablespoons (44 milliliters) vegetable oil
  • 2 garlic cloves minced
  • 1 red onion thickly sliced into wedges
  • 3 plum tomatoes thickly sliced into wedges
  • 1/2 cup (20 grams) fresh cilantro chopped
  • 1 tablespoon aji amarillo paste or 1 aji amarillo pepper, seeds removed and thinly sliced
  • 10 ounces (283 grams) French fries
  • Cooked long grain white rice for serving


  • Thinly slice the chicken breasts and season with salt and pepper.
  • In a small bowl, whisk together the chicken stock, soy sauce, and vinegar.
  • In a large wok, drizzle oil over high heat. When thoroughly heated, add the sliced chicken breasts. Cook, stirring often, until golden on all sides. Toss in the garlic and onions, then the chicken stock mixture.
  • Once the onions begin to soften, stir in the tomatoes, cilantro, aji amarillo, and additional salt and pepper to taste.
  • Remove from heat and serve immediately with French fries and rice.