I put this recipe together to try and duplicate a favorite dish from a restaurant I love. It's delicious and can be made fairly healthy with white meat chicken and not too much oil! Serve over white rice and enjoy!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

189 calories; 4.7 g total fat; 49 mg cholesterol; 952 mg sodium. 14.4 g carbohydrates; 22.1 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2014
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 because I find it too bland otherwise). The base and combination of flavours and ingredients were new to me and that is why I am giving this a 5. AND it's pretty healthy!!So I sauteed the chicken first (seasoned and marinated for a 4 hours with salt pepper garlic powder cumin soy sauce and the vinegar) then I took it out and sauteed the onions garlic peppers and rest of the sauce and seasoning with the green beans until they softened...about 8-10 minutes adding the tomatoes chicken and cilantro towards the end to heat through. Sorry to modify as the first reviewer but I really wanted to review and tell you I never would have thought to throw these things together so this recipe deserves 5 stars and for people to give it a try! Thanks!! Read More
(7)

Most helpful critical review

Rating: 2 stars
12/04/2014
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 trusted my gut when using 1 TB cumin 6 TB soy sauce 6 TB white wine vinegar and 1 c. cilantro; yes those seemed just unusual enough of ingredients that I figured they would come together in an interesting flavorful way but in that amount it was OVERPOWERING. I would gladly make this again but would drastically reduce everything or would consider like a previous review marinating the chicken first in some of the soy/cumin/OO. Strangely enough we liked the tomatoes in this best of all and I thought that was the most peculiar addition but what made this edible for us at least was serving it over plain basmati to take away some of the /carton-eyes-popping-out-of-head. Read More
(1)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/09/2014
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 because I find it too bland otherwise). The base and combination of flavours and ingredients were new to me and that is why I am giving this a 5. AND it's pretty healthy!!So I sauteed the chicken first (seasoned and marinated for a 4 hours with salt pepper garlic powder cumin soy sauce and the vinegar) then I took it out and sauteed the onions garlic peppers and rest of the sauce and seasoning with the green beans until they softened...about 8-10 minutes adding the tomatoes chicken and cilantro towards the end to heat through. Sorry to modify as the first reviewer but I really wanted to review and tell you I never would have thought to throw these things together so this recipe deserves 5 stars and for people to give it a try! Thanks!! Read More
(7)
Rating: 5 stars
07/09/2014
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 because I find it too bland otherwise). The base and combination of flavours and ingredients were new to me and that is why I am giving this a 5. AND it's pretty healthy!!So I sauteed the chicken first (seasoned and marinated for a 4 hours with salt pepper garlic powder cumin soy sauce and the vinegar) then I took it out and sauteed the onions garlic peppers and rest of the sauce and seasoning with the green beans until they softened...about 8-10 minutes adding the tomatoes chicken and cilantro towards the end to heat through. Sorry to modify as the first reviewer but I really wanted to review and tell you I never would have thought to throw these things together so this recipe deserves 5 stars and for people to give it a try! Thanks!! Read More
(7)
Rating: 2 stars
12/04/2014
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 trusted my gut when using 1 TB cumin 6 TB soy sauce 6 TB white wine vinegar and 1 c. cilantro; yes those seemed just unusual enough of ingredients that I figured they would come together in an interesting flavorful way but in that amount it was OVERPOWERING. I would gladly make this again but would drastically reduce everything or would consider like a previous review marinating the chicken first in some of the soy/cumin/OO. Strangely enough we liked the tomatoes in this best of all and I thought that was the most peculiar addition but what made this edible for us at least was serving it over plain basmati to take away some of the /carton-eyes-popping-out-of-head. Read More
(1)
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Rating: 5 stars
02/10/2015
My family loved this dish! This one is a keeper?? oh and I used chicken thighs and drumsticks. Thanks for sharing! Read More
(1)
Rating: 4 stars
08/29/2016
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 soy sauce and skipping the extra salt. I used fresh-from-the-garden green beans as well but steamed them briefly first so that they wouldn't be hard. It worked well. Read More
(1)
Rating: 5 stars
03/19/2018
I used fresh green beans and it turned out wonderful! Family loved it too! Would definitely make it again. Read More
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