Pollo Saltado with Fries and Rice

Plant Pollo Saltado is the perfect fusion of Asian and South American flavors! This quick and easy Peruvian stir fry features tender Daring Plant Chicken, crisp peppers, onions, and a savory sauce with a kick of Aji Amarillo pepper paste. And yes, it’s served with French fries!

2-4Serves

20 minCook

15 minPrep

Ingredients

Chicken Marinade

2 Pkg Daring Original Plant Chicken
1 Tbsp soy sauce ( or use tamari for GF)
¼ tsp cumin
¼ tsp oregano
½ tsp black pepper

Pollo Saltado Sauce

1.5 Tbsp Aji Amarillo paste
3 Tbsp soy sauce
2 tsp vinegar
dash of salt

Stir Fry

3-4 Tbsp oil, divided
1 small red onion, sliced
½ red bell pepper, sliced into strips
½ green bell pepper, sliced into strips
½ yellow bell pepper, cut into strips
4 garlic cloves, finely chopped
1 Tbsp ginger, finely chopped
1.5 medium tomatoes, sliced

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Serve with fried or baked French fries or cooked rice and cilantro for garnish.

Step 1

Marinate the chicken with soy sauce, cumin, oregano and pepper in a bowl (or in the package overnight) while you prepare the rest of the ingredients.

Step 2

Make the stir fry sauce by mixing Aji Amarillo paste, 3 Tbsp soy sauce, vinegar and a dash of salt. Set aside.

Step 3

Heat 2 Tbsp of oil in a large skillet or a wok over high heat. Add the plant chicken and cook, stir frying until browned and seared, 3-4 minutes. Do not overcrowd pan and if needed sear the plant chicken in batches. Remove onto a plate and set aside.

Step 4

In the same pan, (add more oil if needed) stir fry sliced onions and bell peppers for a couple of minutes or until they start turning just a little soft. Add in ginger and garlic and stir fry for 30 seconds.

Step 5

Return the chicken back into the pan along with tomato slices. Stir in the stir fry sauce and mix everything well for a minute.

Step 6

Garnish with chopped cilantro and serve immediately over rice and French fries. (Alternately, you can mix the French fries into the stir fry)