Saltado de Vainitas (Peruvian Green Beans with Chicken)
Ingredients40 m servings 189 cals
- Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
- Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
- Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.
Per Serving: 189 calories; 4.7 g fat; 14.4 g carbohydrates; 22.1 g protein; 49 mg cholesterol; 952 mg sodium. Full nutrition
ReviewsRead all reviews 5
I loved the flavour of soy, cumin, cilantro and vinegar in this dish. I did some modifications based on my preferences ( I never saute plain chicken...it must always be marinated or seasoned bec...
Really good! Will make again. Also the amount of vinegar (THREE tablespoons) was completely subtle and perfectly blended with the soy sauce, garlic and cumin. I would recommend using low sodium ...
My family loved this dish! This one is a keeper?? oh, and I used chicken thighs and drumsticks. Thanks for sharing!
Saltado de Vainitas Haiku: "Way too strong and 'rich.' Have to eat this over rice, to thin out the 'urgh!'" Made this as directed (using fresh green beans instead of frozen) and should've truste...