Saltado de Vainitas (Peruvian Green Beans with Chicken) Recipe - Allrecipes.com
Saltado de Vainitas (Peruvian Green Beans with Chicken) Recipe
  • READY IN 40 mins

Saltado de Vainitas (Peruvian Green Beans with Chicken)

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  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.
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Reviews More Reviews

Jul 09, 2014

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 because I find it too bland otherwise). The base and combination of flavours and ingredients were new to me and that is why I am giving this a 5. AND it's pretty healthy!!So, I sauteed the chicken first (seasoned and marinated for a 4 hours with salt, pepper, garlic powder, cumin, soy sauce and the vinegar) then I took it out, and sauteed the onions, garlic, peppers and rest of the sauce and seasoning with the green beans until they softened...about 8-10 minutes adding the tomatoes, chicken and cilantro towards the end to heat through. Sorry to modify as the first reviewer but I really wanted to review and tell you I never would have thought to throw these things together so this recipe deserves 5 stars and for people to give it a try! Thanks!!

 
Feb 10, 2015

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

 

5 Ratings

Dec 04, 2014

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 trusted my gut when using 1 TB cumin, 6 TB soy sauce, 6 TB white wine vinegar, and 1 c. cilantro; yes, those seemed just unusual enough of ingredients that I figured they would come together in an interesting, flavorful way, but in that amount it was OVERPOWERING. I would gladly make this again, but would drastically reduce everything, or would consider, like a previous review, marinating the chicken first in some of the soy/cumin/OO. Strangely enough, we liked the tomatoes in this best of all, and I thought that was the most peculiar addition, but what made this edible for us at least was serving it over plain basmati to take away some of the /carton-eyes-popping-out-of-head.

 

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Nutrition

  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 22.1 g
  • 44%
  • Sodium
  • 952 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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