Pollo or Tofu Saltado – Peruvian chicken or vegan stir-fry recipe

Gluten-free chicken or vegan Pollo Saltado - a delicious and easy to make Peruvian stir-fry

pollo saldato

I’ve only been to a Peruvian restaurant a few times. I was hooked after the first time; I just don’t have one that’s easy to get to from where I live. If you’ve never tried Peruvian food, I highly recommend it. My favorite dish so far is the Pollo or Lomo Saltado (chicken or steak stir-fry). It adds the greatest food invention of all time, French fries, to the mix; and I have yet to meet a French fry I didn’t like. Traditionally, it’s a fairly high-carb meal, but my recipe uses less rice and fries to keep the protein and carb split at 50/50. I also bake the fries, so they are healthier.

Here’s my recipe for the chicken and vegan version with tofu. It’s not only delicious but so simple and quick to make! I can make a tasty meal without feeling like a lot of suffering, or pain, sweat, and tears went into making it…possibly aside from slicing the onions!

Pollo or Tofu Saltado

  • Makes: 4 servings
  • Total time: 40 minutes, prep time:  20 mins, cook time:  20 minutes, add in extra time if you are marinating the chicken

Note: I made some minor modifications to the traditional recipe for allergens and ingredients I use regularly. For example, I use basmati rice instead of white rice and Tamari sauce instead of soy sauce.


Cavendish fries

  • 1 pound of boneless, skinless chicken breast, or extra-firm tofu cut into slices
  • 2 cups of baked steak cut French fries (I use Cavendish brand because of the omegas, and they’re low calorie and low fat, or you can make your own)
  • 1 cup of cooked basmati rice
  • 2 red or green bell peppers
  • 1/4 cup gluten-free chicken stock
  • 3 garlic cloves, minced
  • 2 tablespoons sunflower oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 red onion, sliced
  • 2 medium tomatoes, sliced
  • 1-2 chili pepper, thinly sliced (Aji Amarillo chili pepper, seeded is best)
  • 3 tablespoons of Tamari sauce (or soy sauce if wheat isn’t an issue for you)
  • 3 tablespoons of red wine vinegar
  • Salt and pepper to your taste
  • ½ cup fresh cilantro or parsley, chopped for garnish


Tofu Saltado

  • Cook rice according to the package.
  • Bake the French fries at 350 degrees Fahrenheit until cooked to your liking.
  • Mix 1/4 of the garlic, onion, tomato, pepper, tamari/soy sauce and vinegar, and some salt and pepper to season the chicken or tofu. Marinate for at least an hour if you have time.
  • Add oil to a hot wok or a pan and then add the chicken or tofu. Sauté it, a few slices at a time, so they don’t steam but turn golden; about 10-15 minutes for the chicken or 5-10 minutes for the tofu, depending on your stove.
  • Add the remaining garlic, onion, tomato, chili pepper, soy sauce and vinegar and stir for a couple of minutes, stirring it frequently. Add more salt and pepper if needed.
  • Take it off the heat, add chopped cilantro and serve the dish immediately with the French fries and rice.

Chicken: Approximate nutritional information for one serving (Based on brands and amounts used in the recipe)

  • Calories: 520
  • Fat: 15 g
  • Carbs: 39 g
  • Protein: 40 g

Tofu Approximate nutritional information for one serving (Based on brands and amounts used in the recipe)

  • Calories: 498
  • Fat: 18 g
  • Carbs: 42 g
  • Protein: 29 g


    1. Thank you very much! Sorry for the delayed reply. I was traveling with limited wifi access. It is so good! So is the lomo saltado if you eat beef!

    1. Thank you very much for your comment! Sorry for the delayed reply. I was traveling with limited wifi access

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