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    Pollo Saltado

    Pollo Saltado is a quick chicken stir fry with familiar Asian flavors, along with a unique South American twist.

    I make this tasty and easy Peruvian stir fry dish with tender chicken, crisp peppers and onions, and a stir fry sauce enhanced by Aji Amarillo pepper paste. Oh, did I mention you eat it with French fries?

    Pollo Saltado is a quick and easy stir fry with a fusion of Asian and Peruvian flavors. Serve with rice and fries for an authentic experience.

    I’ve noticed a lot more Peruvian restaurants popping up lately. Why not? The food is absolutely amazing!

    I just can’t get enough of their addictive roast chicken, Pollo a la Brasa, along with some Aji Verde for plenty of dipping.

    But have you tried their stir fry? If not, now is the time!

    Peruvian stir fried chicken served with rice and fries.

    What Makes Peruvian Stir Fry Different?

    Peruvian stir fry is special because it mixes Peruvian and Asian cooking styles. This mix is called Chifa cuisine in Peru, and it brings together traditional South American ingredients with Asian cooking techniques and flavors. It’s a unique blend that really makes the dish stand out.

    The serving style is distinctive too, with the dish often served with both rice and French fries, a combination that’s rare in other cuisines but standard in Peruvian stir fry.

    If you would like to explore this fusion Chifa cuisine more, be sure to check out my Lomo Saltado and Arroz Chaufa.

    Ingredient Needed

    For a complete list, along with exact measurements, see the recipe card at the end of the post. Here are the main things I am using to make Pollo Saltado:

    Jar of aji amarillo paste.
    • Chicken – I usually go for chicken thighs, but boneless skinless chicken breast also works really well, especially when thinly sliced against the grain for quick cooking.
    • Aji Amarillo Paste – This is a crucial ingredient for authentic Peruvian flavor. Aji Amarillo is a yellow Peruvian chili with a unique, fruity flavor and medium heat. If it’s not available locally (check specialty grocery stores), you can order it online.
    • Soy Sauce – I use it in both the marinade and sauce.
    • Vinegar – A splash of vinegar adds acidity.
    • Bell Peppers and Red Onion – For vegetables, I stick with bell peppers and red onion. I like using a mix of different colored bell peppers to brighten the dish.
    • Garlic and Ginger – Usual aromatics in any stir fry.
    • Cumin and Oregano – These spices for marinating the chicken, and help set it apart from conventional Asian stir fry.
    • French Fries – Adding fries directly into the stir fry is common, but I prefer to keep them separate to maintain the crispiness.
    • Rice – Served as a base, it soaks up the flavorful sauce.

    Pollo Saltado Recipe

    1. Marinate the Chicken: I start by tossing the chicken slices with soy sauce, cumin, oregano, and a bit of pepper. I let that marinate while I get the rest of the ingredients ready.

    Chicken slices marinating in a metal bowl.

    2. Make the Stir Fry Sauce: Then I mix the Aji Amarillo paste, soy sauce, vinegar, and a dash of salt in a small bowl and set it aside.

    3. Brown the Chicken: I give the chicken a quick sear over high heat until it’s browned on both sides. I make sure to do this in batches to avoid overcrowding the pan, which helps each piece get a nice, even sear. Once they’re browned, I remove the chicken to a plate and set it aside.

    Cooked chicken pieces on a plate.

    4. Stir Fry Veggies: Next I add the peppers and onion to the pan and give them a quick stir-fry, just until they start to soften slightly. Then I toss in the garlic and ginger, cooking everything together for another 30 seconds.

    Onion and peppers cooking in a cast iron skillet.

    5. Finish the Stir Fry: Finally, I return the chicken back into the pan along with tomatoes.

    Chicken and tomatoes added into the pan.

    Stir in the stir fry sauce and mix everything well for a minute.

    Final product, prior to serving.

    6. Serve: I like to garnish it with cilantro and serve with fresh white rice and French fries.

    A serving of pollo saltado along with rice and fries.


    • Different Proteins: I like to switch up the protein in this recipe depending on what I have on hand or what I’m in the mood for. Sometimes I’ll use beef to make a version of Lomo Saltado, or I might go with pork or shrimp.
    • Vary the Vegetables: I also enjoy experimenting with different vegetables. Zucchini, mushrooms, and broccoli are some of my favorites to mix in.
    • Spice Level Adjustments: If I want to adjust the heat level, I simply change the amount of Aji Amarillo paste. It’s easy to customize whether I want it spicier or milder.
    • Quinoa Instead of Rice: And sometimes, for a healthier option, I serve the stir fry over quinoa instead of rice. Quinoa not only fits well with Peruvian flavors but also adds a nice, nutty taste to the dish.
    • Sweet Potato Fries: Replace traditional French fries with Sweet Potato Fries for a sweeter, more nutritious alternative.
    Extreme close-up of the stir fried chicken.

    Tips for the BEST Peruvian Chicken Stir Fry

    • Proper Cutting Technique: When I’m making stir fry, I always slice the chicken and vegetables uniformly to ensure everything cooks evenly. It’s especially important to get thin, even slices of chicken because they cook quickly and absorb the flavors better.
    • Marinate the Chicken: I let the chicken marinate for a while too. This step is crucial because it makes the chicken tender and helps it soak up all the delicious marinade flavors.
    • High Heat Cooking: Stir-frying needs to be done at high heat. I make sure my pan is really hot before I add any ingredients. This high heat is key for searing the meat and vegetables quickly, which helps retain their texture and flavor.
    • Cook in Batches: To avoid overcrowding the pan, which can cause the ingredients to steam instead of sear, I cook the chicken in batches.
    Pollo Saltado is a quick and easy stir fry with a fusion of Asian and Peruvian flavors. Serve with rice and fries for an authentic experience.

    Pollo Saltado, a stir fry that’s both familiar and all new at the same time. If you try this recipe, I’d love to hear your thoughts! Please leave a review and share your experience.

    Pin or bookmark my version of Pollo Saltado, so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

    For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…

    Pollo Saltado, on our Gypsy Plate… enjoy!

    Bowl of pollo saltado atop the Gypsy Plate.

    More Great Chicken Stir Fry Recipes:
    Easy Chicken Stir Fry
    Dragon Chicken
    Moo Shu Chicken
    Thai Basil Chicken
    Moo Goo Gai Pan
    Hibachi Chicken

    Featured image for pollo saltado recipe.

    Pollo Saltado (Peruvian Chicken Stir Fry)

    Yield: 4-6 servings
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes

    Pollo Saltado is a quick and easy stir fry with a fusion of Asian and Peruvian flavors. Serve with rice and fries for an authentic experience.


    Chicken Marinade

    • 1.5 pounds boneless skinless chicken breasts, thinly sliced against the grain
    • 1 Tbsp soy sauce
    • 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

    For Serving

    • fried or baked French fries
    • cooked rice
    • cilantro for garnish


    1. Marinate the chicken with soy sauce, cumin, oregano and pepper in a bowl while you prepare the rest of the ingredients.
    2. Make the stir fry sauce by mixing Aji Amarillo paste, 3 Tbsp soy sauce, vinegar and a dash of salt. Set aside.
    3. Heat 2 Tbsp of oil in a large skillet or a wok over high heat. Add the chicken strips and cook, stir frying until browned and seared, 3-4 minutes. Do not overcrowd pan and if needed sear the chicken in batches. Remove onto a plate and set aside.
    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.
    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.
    6. Garnish with chopped cilantro and serve immediately over rice and French fries. (Alternately, you can mix the French fries into the stir fry)


    1. Leftovers: The leftover stir fry can be refrigerated in an airtight container for 3-4 days. Reheat it in the microwave, or on stovetop in a lightly greased skillet over medium-high heat. We recommend making the fries fresh. Leftover fries are no fun at all.

    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 464Total Fat 32gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 27gCholesterol 96mgSodium 764mgCarbohydrates 6gFiber 1gSugar 2gProtein 37g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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