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Peruvian Stir-Fried Chicken With Aji Amarillo and Seasonal Vegetables

A vibrant Peruvian-inspired stir-fry featuring tender chicken pieces cooked with aji amarillo peppers and fresh seasonal vegetables for a quick, flavorful weeknight meal.

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Peruvianeasy30 minServes 4
Peruvian Stir-Fried Chicken with Aji Amarillo and Seasonal Vegetables plated and ready to serve

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Servings

4

Originally developed for 4 servings.

Ingredient checklist

Method

0 of 8 steps complete
  1. No timer needed
    Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
  2. No timer needed
    Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  3. 06:00
    Add the chicken pieces in a single layer and stir-fry for 5–6 minutes until golden and cooked through. Remove chicken from the pan and set aside.
  4. 04:00
    In the same pan, add the sliced red and yellow bell peppers, snap peas, and red onion. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
  5. 00:30
    Add the minced garlic and grated ginger to the vegetables; stir-fry for 30 seconds until fragrant.
  6. 02:00
    Return the chicken to the pan, add the aji amarillo paste, soy sauce, lime juice, and honey. Toss everything together and cook for another 2 minutes to warm through and blend flavors.
  7. No timer needed
    Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
  8. No timer needed
    Serve immediately, garnished with fresh cilantro and lime wedges if desired.

Chef tips

  • For juicier chicken, marinate pieces briefly in a mixture of lime juice, aji amarillo paste, and a pinch of salt before cooking.
  • Use a hot pan to achieve a good sear on the chicken and vegetables, preventing them from steaming.
  • Adjust the level of aji amarillo paste to control the heat according to your preference.

Equipment check

  • large skillet or wok
  • cutting board
  • knife
  • measuring spoons
  • spatula or wooden spoon

Nutrition per serving

  • Calories340
  • Protein35 g
  • Carbs12 g
  • Fat12 g

Tags

Stir-FryPeruvianpoultryweeknight-friendly

Behind the dish.

Overview

This Peruvian Stir-Fried Chicken with Aji Amarillo and Seasonal Vegetables combines the vibrant flavors of Peru in a quick and easy one-pan meal. Tender chicken pieces are cooked with aromatic aji amarillo peppers and a mix of fresh, colorful vegetables for a balanced, nutritious dish perfect for weeknight dinners.

Why you’ll love it

Using aji amarillo, a staple chili pepper in Peruvian cuisine, gives this stir-fry a unique fruity heat that sets it apart from typical stir-fries. The recipe is customizable with your choice of seasonal vegetables, ensuring freshness and variety. It’s fast to prepare, with minimal cleanup, and delivers a satisfying blend of spicy, savory, and fresh flavors.

Ingredient notes

  • Aji amarillo paste: This yellow chili paste is mildly spicy with fruity undertones; available at Latin American markets or specialty stores. Substitute with a blend of yellow bell pepper and a mild chili if unavailable, though flavor will differ.
  • Chicken: Use boneless, skinless chicken thighs for juiciness and tenderness, cut into bite-sized pieces.
  • Seasonal vegetables: Suggestions include bell peppers, zucchini, snap peas, or carrots; choose crisp, fresh produce for best texture.
  • Soy sauce and lime juice: These balance the heat and provide savory and tangy notes.

Serving & storage

Serve the stir-fried chicken over steamed rice or quinoa for a full meal. Garnish with fresh cilantro and lime wedges if desired. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. For best quality, consume within this time frame.

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