Peruvian Chicken Stir Fry (Pollo Saltado)

Servings: 2 people

Author: Lorena Salinas from Cravings Journal

Prep Time:
20 minutes

Cook Time:
1 hour

Total Time:
1 hour, 20 minutes

Main Course Main

Instructions

1 Cut the potato in wedges.
2 Mix them with the olive oil, salt and pepper and roast in a preheated oven at
200°C/400°F until they're golden on the outside and soft at the centre.
3 Preheat a small pot over medium heat. Add the oil, garlic and salt and cook them
for a minute, stirring al the time. Don't let it become golden.
4 Add the rice and stir for 1 minute.
5 Add the water and wait for it to break into a boil. From that moment, reduce the
heat to a minimum and place the lid on top. Let it cook for 15-20 minutes or
until there's no more water left at the bottom of the pot.
6 Preheat a wok or pan at high heat. Add the oil and the chicken, only enough to
fill the base of the pan. Let it get golden on one side without moving it
around. Flip it and repeat al all sides. Remove the chicken and continue with
the rest of the cubes if there's more.
7 Add half the soy sauce, vinegar and oyster sauce and let it bowl with the
chicken until it thickens. Remove everything from the wok.
8 Add a bit more oil and the veggies. Sautée them until they are golden and start
to become soft, about a minute. Add the rest of the soy sauce, vinegar and
oyster sauce and let it boil until the sauce thickens.
9 Mix the chicken with the veggies and garnish with the green part of a spring
onion (sliced) or coriander.