Saltado de Vainitas (Peruvian Green Beans with Chicken)

Saltado de Vainitas (Peruvian Green Beans with Chicken)

ADRI122

"I put this recipe together to try and duplicate a favorite dish from a restaurant I love. It's delicious and can be made fairly healthy with white meat chicken and not too much oil! Serve over white rice and enjoy!"
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Ingredients

40 m servings 189 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 952 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

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I loved the flavour of soy, cumin, cilantro and vinegar in this dish. I did some modifications based on my preferences ( I never saute plain chicken...it must always be marinated or seasoned bec...

Really good! Will make again. Also the amount of vinegar (THREE tablespoons) was completely subtle and perfectly blended with the soy sauce, garlic and cumin. I would recommend using low sodium ...

My family loved this dish! This one is a keeper?? oh, and I used chicken thighs and drumsticks. Thanks for sharing!

Saltado de Vainitas Haiku: "Way too strong and 'rich.' Have to eat this over rice, to thin out the 'urgh!'" Made this as directed (using fresh green beans instead of frozen) and should've truste...

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