A Peruvian-Asian fusion dish featuring a mixture of sautéed vegetables with diced chicken. Easy to prepare and packed full of goodness.
Course Main Course
Keyword Asian Peruvian, beans, chicken
Prep Time 15minutes
Cook Time 15minutes
1chicken breastwithout skin and deboned, 650 g.
20green beans200 g.
½purple onion100 g.
1largered bell pepper175 g.
1 ¼cupoil60 ml
Salt to taste
1cupoil for frying
Wash the chicken breast under running water, and dry it well with a kitchen towel. Put it on a cutting board, and chop it into cubes of about three centimeters.
Peel and grate the ginger root. Next, put the chicken cubes in a bowl. Add the grated ginger root, vinegar, soy sauce, garlic powder, ground cumin, paprika, oregano powder, and salt to taste. Mix with a spoon until all the marinade ingredients are well combined. Cover the bowl, and store it in the fridge for about thirty minutes.
Meanwhile, prepare the vegetables. Cut the stems of the green beans and then chop them in two. Peel the onion, and slice it into julienne strips.
The seeds and pale internal veins of the bell pepper should be removed. Then chop the pepper into julienne strips, the same size as the green beans. Discard the stem.
Put a saucepan with a liter of water on the stove on maximum heat. As soon as it starts to boil, add the green beans and cook for approximately ten minutes until tender. Remove from the heat, and drain excess water by putting the beans in a colander. Immediately add a little cold water on top (this will keep the beans bright green).
Remove the chicken from the refrigerator. Place about four tablespoons of oil in a separate large pot and turn the stove to maximum heat. When the oil is hot, add the chicken to the pot and fry it for about five minutes, turning it from time to time so that it browns evenly.
Add the onions, peppers, and green beans when the chicken is semi-cooked. Stir and cook cover for about five more minutes.
As the chicken finishes cooking, wash the potatoes, peel and cut them into sticks. You can fry them in oil with the remaining oil immediately or dip them in water to fry just as the chicken is ready.
Adjust the salt if required. Serve the saltado de vainitas with French fries. Top with chopped parsley to taste.