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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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.
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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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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.
Ingredients
- 500 g (1.1 lb)boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbspaji amarillo paste
- 1 tbspvegetable oil
- 1 mediumred bell pepper, thinly sliced
- 1 mediumyellow bell pepper, thinly sliced
- 100 g (3.5 oz)snap peas, trimmed
- 1 smallred onion, thinly sliced
- 2 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 2 tbspsoy sauce
- 1 tbsplime juice
- 1 tsphoney or sugar
- to tastesalt and black pepper
- fresh cilantrofor garnish (optional)
- lime wedgesfor serving (optional)
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Equipment
- large skillet or wok
- cutting board
- knife
- measuring spoons
- spatula or wooden spoon
Nutrition per serving
- Calories340
- Protein35 g
- Carbs12 g
- Fat12 g
Step-by-step
Step 1
Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.Step 2
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.Step 3
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.Step 4
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.Step 5
Add the minced garlic and grated ginger to the vegetables; stir-fry for 30 seconds until fragrant.Step 6
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.Step 7
Taste and adjust seasoning with salt and pepper as needed. Remove from heat.Step 8
Serve immediately, garnished with fresh cilantro and lime wedges if desired.
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