Saltado De Vainitas

Method9 steps

1. 1

   Step 1: Pat the skinless boneless chicken breast (1) dry and cut into approximately 3 cm cubes.

   Uses 1 chicken breast (without skin and deboned, 650 g.)

2. 2

   Step 2: Peel and grate the ginger root (1). Next, put the chicken cubes in a bowl. Add the grated ginger root, vinegar (2 tablespoons), soy sauce (2 tablespoons), garlic powder (1 teaspoon), ground cumin, paprika, oregano powder (1 teaspoon), and salt to taste. Mix with a spoon until all the marinade ingredients are well combined. Cover the bowl, and store it in the fridge for about thirty minutes.

   Marinate refrigerated chicken 30 minutes · 30 minUses 1 ginger root · 2 tablespoons vinegar · 2 tablespoons soy sauce · 1 teaspoon garlic powder · 1 teaspoon cumin powder · 1 teaspoon paprika powder · 1 teaspoon oregano powder · salt to season chicken

3. 3

   Step 3: Meanwhile, prepare the vegetables. Cut the stems of the green beans (20) and then chop them in two. Peel the onion, and slice it into julienne strips.

   Uses 20 green beans (200 g.) · ½ purple onion (100 g.)

4. 4

   Step 4: The seeds and pale internal veins of the bell pepper should be removed. Then chop the pepper into julienne strips, the same size as the green beans. Discard the stem.

   Uses 1 large red bell pepper (175 g.)

5. 5

   Step 5: Put a saucepan with a liter of water on the stove on maximum heat. As soon as it starts to boil, add the green beans and cook for approximately ten minutes until tender. Remove from the heat, and drain excess water by putting the beans in a colander. Immediately add a little cold water on top (this will keep the beans bright green).

   Cook green beans · 10 minUses 1 liter water for boiling green beans · cold water to rinse cooked green beans · 200 g green beans trimmed and halved

6. 6

   Step 6: Remove the chicken from the refrigerator. Place about four tablespoons of oil in a separate large pot and turn the stove to maximum heat. When the oil is hot, add the chicken to the pot and fry it for about five minutes, turning it from time to time so that it browns evenly.

   Uses ¼ cup oil, about 60 ml or 4 tbsp, for stir-fry · chicken marinated 30 minutes with ginger, soy, vinegar and spices

7. 7

   Step 7: Add the prepared onion and bell pepper and the drained cooked green beans to the partly cooked chicken. Cover and cook about 5 minutes more, continuing until the chicken reaches 165°F/74°C.

   Uses chicken fried 5 minutes in 4 tbsp oil · ½ red onion cut into strips · red bell pepper seeded and cut into strips · green beans boiled about 10 minutes until tender and cold-rinsed

8. 8

   Step 8: While the chicken finishes, peel the potatoes (3 large) and cut into sticks. Fry them in the separate cup of frying oil (1 cup) until golden and cooked through, then drain.

   Uses 3 large potatoes (700 g.) · 1 cup oil (for frying)

9. 9

   Step 9: Adjust the salt if required. Serve the saltado de vainitas with French fries. Top with chopped parsley (1 sprig) to taste.

   Uses 1 sprig parsley · salt to adjust finished stir-fry · chicken/vegetables cooked until chicken fully done · potato sticks fried in separate 1 cup frying oil