Wednesday, February 10, 2021

PERUVIAN CHICKEN STIR FRY


 PERUVIAN CHICKEN STIR FRY





A delicious and healthy dinner in minutes, this amazing dish is so simple, yet so deliciously satisfying. It has the flavors of a traditional Peruvian saltado.

 

Ingredients:

For the roasted potatoes:

  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 large potato
  • For the Peruvian-style garlic rice:
  • 1 garlic clove finely grated, minced or puréed
  • ½ cup long-grain rice
  • 1 tbsp olive oil
  • ½+⅛ cup water
  • 1 tbsp salt

For the Pollo Saltado:

  • 1 tbsp sherry vinegar or white wine vinegar or apple cider vinegar
  • 1 Peruvian yellow chilli deseeded and finely sliced (optional)
  • 1 large chicken breast or 2 small cubed
  • Spring onions or coriander to garnish
  • 2 Tomatoes sliced, skin on, seeded
  • 2 tbsp oyster sauce optional
  • Salt and pepper to taste
  • ½ red onion sliced
  • 1 tbsp vegetable oil
  • ¼ cup soy sauce

 

Instructions:

For the roasted potatoes:

  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. For the Peruvian-style garlic rice:
  4. 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.
  5. Add the rice and stir for 1 minute.
  6. 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.

For the Pollo Saltado:

  1. 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.
  2. Add half the soy sauce, vinegar and oyster sauce and let it bowl with the chicken until it thickens. Remove everything from the wok.
  3. 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.
  4. Mix the chicken with the veggies and garnish with the green part of a spring onion (sliced) or coriander. Enjoy your dinner!