Peruvian Chicken Stir-Fry is so full of flavor it may become your favorite stir-fry!
A delicious marinade teams up with colorful peppers, tomatoes and red onions. Garnish
with fresh chopped cilantro or parsley.
3 tablespoons red wine vinegar
2 tablespoons vegetable oil, divided
MAGGI Seasoning Sauce
2 cloves garlic, finely chopped
2 MAGGI Cumin Flavor
Seasoning Cubes, crushed
1 pound boneless, skinless chicken breast meat, cut
into thin strips
2 medium red onions, cut into 8 wedges each
2 medium yellow
bell peppers, cut into strips
1 small hot yellow pepper, finely chopped
firm tomatoes, cut into 8 wedges each
1 pound frozen French fries, oven baked
according to package directions
Hot, cooked rice (optional)
cilantro or parsley (optional)
Combine vinegar, 1 tablespoon oil, seasoning sauce, garlic and crushed seasoning
cubes in medium bowl; mix well. Add chicken and mix. Refrigerate for 2 hours.
Heat remaining 1 tablespoon oil in large skillet over high heat. Add chicken
(reserve marinade); cook, stirring frequently, until golden.
Add onions, bell peppers and hot pepper. Cook for 1 minute.
Add reserved marinade; cook for 2 minutes or until onions are tender.
Add tomatoes; cook for 1 minute.
Serve with oven baked fries and rice. Sprinkle with cilantro.