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Pollo Salteado (Sauteed Chicken Stir-Fry)

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

  • 1 1/4 lbs boneless skinless chicken breasts, cut into strips
  • 2 cloves of garlic peeled and grated
  • 1/4 cup teriyaki sauce
  • 3 tablespoons of honey or agave
  • 2 teaspoons of chipotle hot sauce
  • 1 bell pepper cut into strips
  • 1-2 red onions cut into half moons
  • 1 8 oz can of Hunts all-natural tomato sauce no salt added
  • 1 teaspoon Sazon seasoning
  • 1/4 cup Hunt's tomato ketchup
  • 1 tablespoon red wine vinegar
  • Cooked white rice for serving
  • 2 green onions chopped, for garnish

Instructions

  1. Cut the chicken into strips and place them into a gallon-sized zipper bag.
  2. In a small bowl, combine the teriyaki sauce, garlic, honey, and hot sauce. Stir to dissolve the honey.
  3. Pour the marinade over the chicken, then close the bag and swish the chicken around to coat it in the marinade. If you have the time, marinate the chicken overnight. If you're pressed for time, don't worry, you can proceed right to the next step.
  4. When you're ready to make the pollo salteado, heat a cast iron skillet to medium heat, then toss in the chicken, marinade and all.
  5. Then pour in the tomato sauce, sazon, and ketchup.
  6. Bring the mixture to a bubble, then toss in the chopped peppers and onions.
  7. Stir the mixture to combine, then cook for 5-7 minutes, tossing frequently, until the chicken is cooked through and the veggies are tender.
  8. Stir in the vinegar to finish the dish.
  9. Garnish with chopped green onion, and serve with white rice and sliced avocado, if desired.