Pollo Saltado: A Flavorful Peruvian Stir-Fry You’ll Love
If you’ve ever wanted to bring the vibrant flavors of Peru into your own kitchen, pollo saltado is the perfect place to start. This colorful stir-fry combines marinated chicken, juicy tomatoes, sweet red onions, and a splash of soy sauce, all tossed together with golden fries and served alongside fluffy white rice.
It’s hearty, bold, and packed with flavor. In this article, we’ll explore the story behind this dish, the essential ingredients, step-by-step cooking tips, and how to serve it like a true Peruvian. By the end, you’ll be ready to master pollo saltado at home.
A Taste of Peru at Home
The first time I tried pollo saltado, I wasn’t standing in a bustling Lima market or dining at a fancy restaurant. Instead, I stumbled into a small, family-owned Peruvian spot in my neighborhood. The sizzling sound of chicken searing on high heat, the aroma of vinegar and soy mingling with onions—it immediately pulled me in.
Also Read: Keto Sweets – 7 Guilt-Free Recipes That Truly Satisfy
When the dish arrived, it was a plate piled high with stir-fried chicken, crisp fries, and a mound of rice on the side. That single bite felt like a journey, equal parts familiar and exotic, with the comforting crunch of fries paired with a savory tang I had never tasted before. From that moment, pollo saltado became one of my favorite comfort foods to recreate at home.
What Makes Pollo Saltado Special
At its core, pollo saltado is all about cultural fusion. This dish reflects the influence of Chinese immigrants in Peru, who brought wok-style cooking techniques and blended them with local flavors, creating what’s known as “chifa” cuisine. The result is a stir-fry that’s uniquely Peruvian: tender chicken, aji amarillo peppers, and vinegar balanced by soy sauce and cilantro. What makes it unforgettable is the playful combination of sides—crispy fries tossed right into the stir-fry, and a scoop of rice served on the same plate. It’s the kind of dish that feels both comforting and adventurous, perfect for family dinners or introducing friends to Peruvian flavors.
Also Read: Serious Eats – Pollo Saltado Recipe
Traditional Ingredients for Authentic Flavor
What makes pollo saltado unforgettable is the harmony between simple, everyday ingredients and bold, Peruvian flavors. The essentials are chicken breast or thighs, red onions, and ripe tomatoes, all stir-fried quickly at high heat. Aji amarillo, a mildly spicy yellow chili pepper, is the soul of the dish, adding a subtle kick and a touch of sweetness. Soy sauce and vinegar provide the tangy-salty base that ties everything together, while fresh cilantro brings brightness at the end. And of course, no pollo saltado is complete without golden fries tossed into the stir-fry and a scoop of fluffy white rice served alongside.
If you can’t find Peruvian peppers, don’t worry—you can substitute with yellow bell peppers or mild chilies. The flavor won’t be identical, but it will still deliver a vibrant, satisfying result. Here’s a quick reference for key substitutions to keep your dish close to authentic:
| Traditional Ingredient | Possible Substitution |
|---|---|
| Aji Amarillo | Yellow bell pepper + pinch of chili flakes |
| White Vinegar | Red wine vinegar or apple cider vinegar |
| Cilantro | Flat-leaf parsley |
Modern Twists & Substitutions
While traditional pollo saltado is a must-try, there’s plenty of room to adapt it to your taste or dietary needs. For a lighter option, swap deep-fried potatoes for oven-baked fries or roasted sweet potatoes. If you’re cutting back on red meat, chicken thighs can be replaced with lean chicken breast, or even turkey strips for a similar result. Vegetarians can enjoy the same flavors by using firm tofu or meaty mushrooms in place of chicken—both absorb the sauce beautifully.
For those who crave extra heat, a splash of hot sauce or a pinch of Peruvian rocoto pepper can turn up the spice level. And if you’re gluten-sensitive, switch the soy sauce for tamari. These small changes allow pollo saltado to remain versatile without losing its essence: bold, comforting, and unmistakably Peruvian.
Step-by-Step Method
Cooking pollo saltado is all about speed and heat. To begin, marinate your chicken in soy sauce, vinegar, garlic, and a touch of cumin for at least 20 minutes. This step locks in flavor and keeps the meat tender. Heat a wok or heavy skillet until it’s almost smoking, then sear the chicken in small batches. High heat ensures the chicken browns quickly without drying out.
Once the chicken is cooked, set it aside and toss in sliced red onions, tomatoes, and aji amarillo (or substitutes). The key is to stir-fry quickly so the vegetables stay crisp yet slightly charred. Add the chicken back to the pan, splash in more soy sauce and vinegar, then toss everything together until glossy and fragrant. Right before serving, fold in the crispy fries and sprinkle with chopped cilantro. The dish should hit the table sizzling hot, bursting with flavor.
Tips for Success
The beauty of pollo saltado lies in its balance of textures—juicy chicken, crunchy vegetables, and soft fries. To achieve this, avoid overcrowding your pan. Cook in batches so the ingredients sear rather than steam. For perfectly crisp fries, use freshly fried potatoes or oven-bake them until golden before adding to the stir-fry.
Another secret is timing. Tomatoes should be added near the end so they don’t break down too much, while onions should be sautéed just until softened but still slightly crunchy. If you want to save time, prep the marinade and chop vegetables in advance, so dinner comes together in less than 30 minutes. Whether you’re cooking for family or guests, this dish is a guaranteed showstopper when served straight from the pan.
How to Serve Pollo Saltado
Pollo saltado is more than a stir-fry—it’s a complete meal that brings together Peru’s culinary fusion on one plate. Traditionally, it’s served with a mound of fluffy white rice alongside the stir-fry, with fries folded right into the mix. This combination of rice and potatoes might feel unusual at first, but it reflects Peru’s love of hearty, comforting food. When plating, scoop the rice on one side and the pollo saltado on the other, letting the sauce spill slightly over the rice so it soaks up the flavor.
For a more casual, family-style approach, serve everything straight from the wok at the table. Guests can scoop their portions, piling chicken, veggies, and fries next to rice. If you want to elevate the experience, add a few Peruvian condiments on the side, like ají verde (a creamy green sauce made with cilantro and peppers) or rocoto hot sauce for extra heat. And don’t forget the drinks—this dish pairs wonderfully with a cold beer or Peru’s iconic purple corn beverage, chicha morada.
Why This Dish Belongs at Your Table
What makes pollo saltado so special is its balance of comfort and adventure. It’s a dish that feels familiar thanks to its chicken-and-potatoes foundation, but it also carries the unique touch of Peruvian spices and stir-fry flair. Cooking it at home is like opening a window into another culture—one bite brings you the warmth of family dinners and the thrill of global flavors.
For me, recreating pollo saltado always feels like reliving my first encounter with Peruvian food. It’s proof that a meal can be simple yet extraordinary, filling the kitchen with sizzling sounds and irresistible aromas. If you’re looking for a dish to surprise loved ones, or just want to shake up your weeknight dinners, this Peruvian classic is a recipe worth keeping on repeat
FAQs About Pollo Saltado
What does pollo saltado include?
Pollo saltado includes marinated chicken, red onions, tomatoes, aji amarillo peppers, soy sauce, vinegar, cilantro, crispy fries, and white rice. This mix of ingredients creates the perfect balance of tangy, savory, and fresh flavors.
Do you say pollo saltado or pollo salteado?
In Peru, the dish is called pollo saltado. While salteado is the more general Spanish word for “sautéed,” saltado refers specifically to this traditional stir-fry style in Peruvian cuisine.
What is the difference between saltado and salteado?
Both words describe quick cooking over high heat, but saltado is tied to Peru’s unique stir-fry tradition. Salteado is a general term used across Spanish-speaking countries for sautéed foods, while saltado emphasizes the Peruvian technique that fuses Chinese and local flavors.
What can you add to chicken in the oven to keep it juicy?
If baking chicken, add a marinade with vinegar, citrus juice, or yogurt to lock in moisture. Covering the chicken with foil for part of the cooking time also helps keep it juicy.
Why is it called “salteado”?
The term comes from the Spanish word saltar, meaning “to jump.” It describes how ingredients jump and move in the pan while being stir-fried over high heat.
What is “salteado”?
Salteado is a Spanish culinary technique that means sautéing food quickly with a small amount of oil over high heat. In Peru, this style evolved into saltado, a signature of chifa cooking.
Conclusion
Pollo saltado is more than a meal—it’s a story on a plate. From its Chinese-Peruvian roots to its comforting mix of chicken, vegetables, fries, and rice, it’s a dish that bridges cultures while staying easy enough for a weeknight dinner. Every bite offers tangy, savory, and smoky flavors that feel both exciting and familiar. Whether you’re new to Peruvian cuisine or just looking for a bold new recipe to share, pollo saltado brings warmth and adventure straight to your kitchen. Give it a try, and you might just find yourself making it again and again.
Please let me know how it turned out for you! Leave a comment below and tag @foodiecreator on Instagram and hashtag it #foodiecreator. I’d love to see how you make it your own.
Print
Pollo Saltado: A Flavorful Peruvian Stir-Fry You’ll Love
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A classic Peruvian chicken stir-fry with onions, tomatoes, fries, and rice. Bold, tangy, and comforting.
Ingredients
1 lb chicken breast or thighs, sliced
2 red onions, sliced
2 tomatoes, cut into wedges
1–2 aji amarillo peppers (or substitutes)
3 tbsp soy sauce
2 tbsp vinegar
2 garlic cloves, minced
1 tsp cumin
Fresh cilantro, chopped
2 cups fries (fried or baked)
2 cups cooked white rice
Salt and pepper to taste
2 tbsp vegetable oil
Instructions
1. Marinate chicken with soy sauce, vinegar, garlic, cumin, salt, and pepper for 20 minutes.
2. Heat a wok or skillet until very hot, add oil, and stir-fry chicken until browned. Remove and set aside.
3. Stir-fry onions, tomatoes, and aji amarillo quickly until slightly charred but crisp.
4. Return chicken to wok, add more soy sauce and vinegar, and toss together.
5. Fold in crispy fries, sprinkle cilantro, and mix well.
6. Serve hot with rice on the side.
Notes
For authentic flavor, use fresh aji amarillo.
Bake fries for a lighter version.
Substitute tofu or mushrooms for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
