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Peruvian Chicken Stir-Fry

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Peruvian
Peruvian Chicken Stir-Fry
Ingredients
  • 2 large skinless, boneless chicken breast halves, cut into strips
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ground black pepper to taste
  • 1 clove garlic, minced
  • 1/2 (32 ounce) package frozen steak-cut French fries
  • 1/2 tablespoon vegetable oil
  • 1 onion, sliced lengthwise
  • 1 green bell pepper, sliced into strips
  • 1 aji pepper, minced
  • 3 Roma tomatoes, sliced lengthwise and seeds removed
Instructions
1
Combine chicken strips with a mixture of soy sauce, vinegar, paprika, cumin, black pepper, and minced garlic in a resealable plastic bag. Seal the bag and give it a thorough shake to ensure the chicken is evenly coated with the marinade. Refrigerate for at least 15 minutes or up to 24 hours to allow the flavors to meld.
2
Preheat your oven to a high temperature of 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and arrange the frozen fries in a single layer, making sure they don't overlap. Bake the fries in the preheated oven until they are lightly golden, taking around 20 to 25 minutes.
3
While the fries are baking, heat a significant amount of oil in a large wok over high heat. Add the marinated chicken to the wok and cook, stirring occasionally, until it is mostly white on the surface, taking about 4 to 5 minutes.
4
Add sliced onions, bell peppers, and aji peppers to the wok with the chicken. Continue stir-frying until the onions are slightly translucent but still retain their shape, taking around 3 to 5 minutes.
5
Arrange the baked fries on individual plates and place the chicken stir-fry on top to complete your dish.