15-20 minutes 4 people
By Doreen Colondres
A recipe inspired in the traditional Peruvian lomo saltado. It is easy to make, tasty and great for any day of the week. If you want, you can do it with meat, shrimps or all three together. For a complex and even more flavorful experience, feel free to add fresh ginger, ají amarillo chile and/or green onions. But this simple version got the approval of my Peruvian friends. Enjoy it with white rice, french fries, quinoa, salad or mix it with tallarines or spaghetti.
What you need:
- 4 chicken breasts, cut into strips
- 2 large plum tomatoes, cut into julienne
- 1 orange bell pepper, julienned
- 1 red onion, julienned
- 3 garlic cloves, small diced
- 1/2 cup white wine
- 3 tbsp. low sodium soy sauce
- 1 tbsp. balsamic vinegar
- 1/4 cup fresh cilantro, chopped
- 2 tbsp. sunflower or canola oil
- Cumin powder to taste
- Salt and pepper to taste
What you have to do:
- Season chicken with salt, pepper, cumin and set aside.
- In a large skillet or wok on high heat, add 1 tbsp. of oil and cook half the chicken for 2 minutes until gold, set aside, cook the other portion and set aside.
- Add the other tbsp. of oil, add the onion and let it brown for about 1-2 minutes. Then add the peppers, tomatoes, garlic and stir constantly for a minute.
- Add the chicken, pour the wine and let it reduce for 1-2 minutes, keep stirring all the time.
- Add soy sauce, balsamic and continue stirring for 3-4 minutes or until the chicken is completely cooked.
- To finish, add the cilantro, mix and serve with your favorite side dish.