Pollo Saltado (Peruvian Chicken Stir-fry) - Vegan version included

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers provide sweetness without heat.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add sliced chicken and cook until browned, about 5-7 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add sliced onions and cook until softened, about 3-4 minutes.

Incorporate diced tomatoes and cook until just softened, about 2-3 minutes.

Pour in soy sauce and vinegar, stirring to combine.

Add sliced jalapeños and cook for an additional 2 minutes.

Season with cumin and black pepper to taste.

Remove from heat and stir in chopped cilantro.

Serve over cooked rice with fried potatoes on the side.

Garnish with lime wedges.

Cooking Techniques

Spice Level: