Authentic Saltado de Vainitas: Peruvian Green Beans and Chicken Stir-Fry

Ingredients

• 1 tablespoon canola oil, divided
• 3 cloves garlic, minced
• 2 chile peppers, seeded and diced
• 1.25 pounds chicken, cut into 1-inch cubes
• 6 tablespoons soy sauce, divided
• 1 tablespoon ground cumin, divided
• 1 red onion, halved and sliced
• 4 roma (plum) tomatoes, cut into eighths
• 2 (12 ounce) packages frozen French-style green beans, thawed
• 3 tablespoons white wine vinegar
• salt to taste
• 1 cup chopped cilantro

Instructions

1. Heat half the canola oil in a wok or large skillet over medium-high heat. Sauté 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 until the chicken is no longer pink, 5 to 7 minutes. Transfer to a bowl, retaining drippings in the skillet; return to heat.
2. Heat remaining oil in skillet. Stir onion, remaining soy sauce, and cumin into the oil; cook until onion is transparent, about 5 minutes. Add tomatoes; cook until they begin to soften, about 1 minute.
3. Return chicken to the wok; add green beans and vinegar. Cook until green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro; toss to combine.

Nutrition

• Calories: 189 kcal
• Fat Content: 5 g
• Fiber Content: 4 g
• Sugar Content: 6 g
• Sodium Content: 952 mg
• Protein Content: 22 g
• Cholesterol Content: 49 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g