saltado de vainitas (peruvian green beans with chicken)

Ingredients

• Servings: 6
• 1 tablespoon canola oil, divided
• 3 cloves garlic, minced
• 2 chile peppers, seeded and diced
• 1 1/4 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 vinegar
• salt to taste
• 1 cup chopped cilantro

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.