Saltado de Vainitas (Peruvian Green Beans with Chicken)

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!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 189 Calories

Ingredients

• salt to taste
• 3 cloves garlic, minced
• 3 tablespoons white wine vinegar
• 1 cup chopped cilantro
• 1 tablespoon canola oil, divided
• 2 chile peppers, seeded and diced
• 1 ¼ pounds chicken, cut into 1-inch cubes
• 6 tablespoons soy sauce, divided
• 1 tablespoon ground cumin, divided
• 1 red onion, halved and sliced
• 4 roma (plum) tomatoes, cut into eighths
• 2 (12 ounce) packages frozen French-style green beans, thawed

Recipe Instructions

Step 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.

Step 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.

Step 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.